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Southern tomato Frito pie baked golden with tomato slices and basil

Southern Tomato Frito Pie

A Southern tomato pie built on a crunchy Fritos crust instead of pastry, layered with cheese, bacon, onion and basil, and baked until golden.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 10 large ripe tomatoes (about 1.8 kg) cut into 3-4 thick slices each
  • 2 teaspoons kosher salt
  • 1 bag (9.25 oz / 262 g) Fritos corn chips Scoops or regular
  • 2 cups (226 g) shredded Cheddar cheese
  • 2 cups (226 g) shredded Monterey Jack cheese
  • 2/3 cup (160 g) mayonnaise
  • 1 large egg, beaten
  • 12 oz (340 g) bacon, cooked and crumbled
  • 1/3 cup (50 g) diced sweet onion or sliced green onion
  • 1 cup fresh basil leaves, rolled and thinly sliced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 tablespoon (15 ml) olive oil

Method
 

  1. Slice each tomato into 3 or 4 thick slices. Spread two or three layers of paper towels on the counter and lay the slices out in a single layer. Sprinkle the salt evenly over them and leave them to sit for 30 minutes so the salt can draw out the moisture.
  2. Heat the oven to 400 degrees F (200 degrees C).
  3. Pour the Fritos into a 9x13 inch baking dish and arrange them into one even layer across the bottom.
  4. Toss the Cheddar and Monterey Jack together in a bowl. Scatter 1 1/2 cups of the mixed cheese evenly over the Fritos.
  5. Add the mayonnaise and the beaten egg to the cheese left in the bowl and stir until evenly combined. This is the cheese topping. Set it aside for now.
  6. Scatter the cooked, crumbled bacon evenly over the Fritos and cheese, then scatter the onion and half of the basil over the bacon.
  7. Blot the salted tomato slices with paper towels, pressing to absorb as much moisture as possible. Layer the tomatoes over the basil in overlapping rows for an even layer. Season with the black pepper and oregano, then scatter the remaining basil over the top.
  8. Spoon the cheese topping over the surface in six or seven evenly spaced dollops, then spread it almost to the edges with a spoon or spatula. Sprinkle the Parmesan over the top.
  9. Place a few extra tomato slices on top and press them gently into the topping. Drizzle the olive oil over everything.
  10. Bake until the top is nicely browned around the edges, about 45 minutes. Let the pie cool for 10 to 15 minutes before slicing and serving.

Notes

Salting and drying the tomatoes is the step that makes or breaks this pie, so do not rush it. Estimated nutrition: about 720 calories per serving (estimated). Leftovers keep refrigerated for up to 3 days and reheat best in a 350 degree F (175 degree C) oven.