🍅 Southern tomato Frito pie
Ingredients
- 10 to 12 large ripe tomatoes
- 2 tsp kosher salt
- 1 (9.25 oz) bag corn chips (Fritos)
- 200 g shredded cheddar
- 200 g shredded Monterey Jack
- 160 g mayonnaise
- 1 large egg
- 350 g bacon, cooked and crumbled (optional)
- 50 g finely diced sweet onion
- 1 cup basil leaves, thinly sliced
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 25 g grated parmesan
- 1 tbsp olive oil
Method
- Cut each tomato into 3 or 4 thick slices. Lay them in a single layer on three sheets of kitchen paper, salt evenly and leave 30 min.
- That draining step is not optional: without it the tomatoes release their water in the oven and soak the chip crust.
- Preheat the oven to 200 °C (400 °F).
- Tip the corn chips into a 9x13-inch dish and spread them evenly: that is the crust, faster and crunchier than pastry.
- Toss both shredded cheeses together. Scatter 150 g over the chips.
- Add the mayonnaise and egg to the remaining cheese and stir: this is the topping. Set aside.
- Scatter the crumbled bacon over the chips, then the onion and half the basil.
- Blot the tomatoes thoroughly with kitchen paper, pressing to remove as much water as possible. Lay them in an even, slightly overlapping layer.
- Season with pepper, sprinkle with oregano and scatter the remaining basil.
- Dollop the cheese topping in six or seven piles, then spread with a spatula almost to the edges. Sprinkle with parmesan.
- Drizzle with olive oil and bake 45 min, until nicely browned around the edges.
- Rest 10 to 15 min before serving: that rest is what lets you cut clean portions.
Adapted from Chef John · Food Wishes
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