Easy Tomato Pie With Bisquick Recipes

FRESH TOMATO PIE

Steps:

• To peel tomatoes, use large pot, fill with water and bring to boil. Place tomatoes in boiling water for 1 minute and then place in large bowl of ice water for 1 minute. Remove and let cool. Skins should peel right off!
• Mix Bisquick with approximately 1/3 cup water and butter in bowl. You may need to add more water as needed to form dough.
• Press into bottom and sides of greased 13" X 9" baking dish.
• Place layer of tomatoes on Bisquick crust first and then layer of cheese over that. Continue until all tomatoes are used.
• Mix mayonnaise, onion, parsley, and basil in small bowl. Spread over top of layers. Bake at 350 degrees for 30 minutes or until crus is light golden br.
• own.

ITALIAN RICOTTA TOMATO PIE

Steps:

• For crust, stir together baking mix, garlic powder, pepper and hot water until it becomes a dough then knead it with your hands for a few minutes on a floured board.
• Press, pat and coax dough out on regular size greased baking sheet (I cover my baking sheet with foil and then spray the foil with Pam).
• Set aside.
• Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
• Set aside.
• In a small bowl, mix ricotta with garlic and parmesan.
• Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
• Top with mozzarella cheese.
• Place tomato slices and then diced tomatoes.
• Sprinkle with basil and oregano and then drizzle with oil.
• Moisten the edges of the dough with water and fold up to form a small crust.
• Bake at 400 for 15 to 20 minutes.
• Enjoy!

TOMATO BISQUE III

Steps:

• Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
• Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
• Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
• Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

THE VERY EASIEST TOMATO PIE EVER (AND IT'S GOOD, TOO!)

Steps:

• Grease a 9" pie plate and place the biscuit dough evenly in the plate.
• Stretch and spread the biscuits until they touch and form a continuous crust.
• Slice the tomatoes and spread over the crust. Sprinkle with basil, salt and pepper.
• Spread the mozzarella evenly over this.
• Bake in a 375 degrees F. oven for ten minutes.
• Turn 180 degrees and bake another ten minutes, or until crust is lightly browned.

CONNIE'S TOMATO PIE

Steps:

• 1. Mix Bisquick and milk together for pie crust. Press into a 9" pie pan.
• 2. Peel and core tomatoes.
• 3. Slice tomatoes and drain on parchment paper. Once drained, place tomato slices in the pie shell. The pie will puff so don't fill your pie shell too full.
• 4. Mix mayo, shredded ches, salt, pepper, basil, and lemon juice together.
• 5. Spread mayo mixture over tomatoes. Use real mayo, not Miracle Whip. Dukes brand works well.
• 6. Sprinkle with additional salt and pepper if you'd like.
• 7. Bake at 350 degrees.
• 8. Enjoy this summer treat!

TOMATO BASIL PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 8 minutes, stirring occasionally, until browned. Remove from heat.
• In medium bowl, place Bisquick mix; cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle 1/2 cup of the cheese in crust. Arrange half of the tomato slices over cheese. Sprinkle with half each of the flour, onion, chopped basil, salt and pepper. Repeat layers. In small bowl, mix mayonnaise and remaining 1 cup cheese; spread over top of pie to within 1 inch of edge.
• Bake 24 to 26 minutes or until lightly browned. Let stand 10 minutes before cutting. Garnish with additional basil.