June 27, 2014
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Paul Bourgeois, director of Winn-Dixie store No. 1583 in LaPlace, La., left, celebrates his tomato-inspired recipe contest victory with New Orleans District Four Director Chip Turner, center, and New Orleans Regional Vice President Karena Niblett.​

Paul Bourgeois, director of Winn-Dixie store No. 1583 in LaPlace, La., won the Bi-Lo Holdings Tomato-Inspired Recipe Contest with his recipe entry for Bourgeois Tomato Pie.

In May, associate contest entries were narrowed down to four finalists: Bourgeois’ recipe; Jenita Barton’s “Stewed Tomatoes with a Twist;” Alice Kien-Zella’s Tomato Chutney; and Grilled Stuffed Tomatoes, submitted by Dave Mendez. The Bi-Lo Holdings Executive Leadership team taste-tested the final four recipes June 3 and chose Bourgeois’ recipe as the winner.

Bourgeois will receive a $100 Winn-Dixie gift card and his recipe was slated to be featured in a Winn-Dixie weekly ad and on Winn-Dixie.com, with an author credit.

The contest coincided with the May Bi-Lo Holdings tomato promotion in BI-LO and Winn-Dixie stores. The BI-LO and Winn-Dixie Facebook pages have had a tomato theme this month, featuring special promotions and conversations around celebrating tomatoes.

Bourgeois Tomato Pie
·        4 tomatoes
·        1 Winn-Dixie brand deep-dish pie shell
·        1 half cup fresh basil
·        Salt and black pepper to taste
·        1 cup Blue Plate mayo
·        1 cup Winn-Dixie shredded cheese
·        1 cup Winn-Dixie shredded mozzarella
·        1 cup Winn-Dixie shredded pepper jack
·        5 strips hickory sweet bacon, cooked
·        Half cup of green onions
·        Boil water and drop tomatoes in for a few seconds just to peel off skin. Slice tomatoes and drain. Add salt and pepper to taste.
·        Place tomatoes in pie shell and add basil and green onions. Mix mayo and all cheeses together and spread over tomatoes. Top with crumbled bacon and bake at 350 degrees for 20-30 minutes.
·        Let cool for 20 minutes before serving. Enjoy!

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