Italian Tomato Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN TOMATO PIE



Italian Tomato Pie image

Perfect for a ladies' luncheon or Sunday brunch, this tomato-topped pie is like quiche but without the eggs. Your guests are sure to enjoy the delicious combination of olives, onions, cheese and herbs. -Arlene Bauernfeind, Appleton, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

2 large sweet onions, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
2 cups sliced fresh mushrooms
1 unbaked pastry shell (9 inches)
1-1/2 teaspoons each minced fresh basil, oregano and rosemary
2 cups shredded part-skim mozzarella cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
4 large plum tomatoes, cut into 1/4-inch slices
Dash pepper

Steps:

  • In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside. , In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese. , Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper., Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 256 calories, Fat 16g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

TOMATO PIE



Tomato Pie image

This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 8

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
1/2 small sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
1 rolled 9-inch pie crust, store-bought or homemade
1 cup freshly grated sharp Cheddar
1 cup freshly grated mozzarella
1 cup mayonnaise
1/2 cup fresh basil leaves, torn, plus small leaves for garnish

Steps:

  • Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
  • Preheat the oven to 350 degrees F.
  • Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
  • Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
  • Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
  • Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

ITALIAN TOMATO PIE



Italian Tomato Pie image

Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910. Tomato pie remains popular in Philadelphia where it is cut into long strips and called pizza strips, red bread, party pizza, strip pizza, or bakery pizza. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. It resembles the Italian sfincione.

Provided by Michael Contakes

Time 12h

Yield 8

Number Of Ingredients 16

3 ½ cups all-purpose flour
2 teaspoons salt
1 teaspoon active dry yeast
2 ½ tablespoons extra-virgin olive oil
1 cup water
6 tablespoons water
1 (28 ounce) can whole peeled tomatoes
5 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, finely grated
1 medium shallot, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon white sugar
kosher salt to taste
¼ cup finely grated Pecorino Romano cheese

Steps:

  • Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
  • Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
  • Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
  • Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
  • Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
  • When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
  • Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
  • Sprinkle with Pecorino Romano cheese, cut into slices, and serve.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 49.7 g, Cholesterol 11.5 mg, Fat 17.4 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 770.3 mg, Sugar 4.3 g

TOMATO AND ROASTED GARLIC PIE



Tomato and Roasted Garlic Pie image

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

Provided by Rick Martinez

Categories     Bon Appétit     Lunch     Dinner     Brunch     Pie     Tart     Tomato     Garlic     Cheese     Parmesan     Shallot     Mayonnaise     Egg     Summer     Bake     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Picnic

Yield Makes 1 (9"-diameter) pie

Number Of Ingredients 14

2½ pounds mixed heirloom tomatoes, cored, sliced (¼") thick
3 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt, divided, plus more
¼ teaspoon freshly ground black pepper, plus more
6 garlic cloves, peeled
½ cup (1 stick) unsalted butter
9 ounces Stoned Wheat Thins or other whole grain crackers
2 large eggs
10 ounces Taleggio cheese, rind removed, coarsely grated (about 1½ cups)
2½ ounces finely crumbled Parmesan (about ½ cup)
½ cup mayonnaise
1 tablespoon chopped thyme, plus ½ teaspoon leaves
1 small shallot, thinly sliced
Special Equipment: A (9"-diameter) springform pan

Steps:

  • Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
  • Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
  • Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
  • Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
  • Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
  • Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.

BEST TOMATO PIE



Best Tomato Pie image

Cheesy tomato basil pie is a summer staple at my house. I always make two: one for me and one to give away. Use fat-free mayonnaise to cut down on oiliness (and calories!).

Provided by UglyOldHag

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h

Yield 4

Number Of Ingredients 9

1 (9 inch) refrigerated pie crust (such as Pillsbury®)
1 ½ cups shredded mozzarella cheese, divided
5 Roma tomatoes, or more to taste, cut into wedges
1 cup loosely packed basil leaves, coarsely chopped
2 cloves garlic, minced
½ cup fat-free mayonnaise
¼ cup grated Parmesan cheese
⅛ teaspoon ground white pepper
8 whole basil leaves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
  • Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
  • Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
  • Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

Nutrition Facts : Calories 415 calories, Carbohydrate 34 g, Cholesterol 31.5 mg, Fat 23.9 g, Fiber 4.2 g, Protein 18.8 g, SaturatedFat 8.9 g, Sodium 790.5 mg, Sugar 6.9 g

ITALIAN POT PIES



Italian Pot Pies image

Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality tomato sauce
1 cup all-purpose flour, (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk

Steps:

  • Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
  • In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
  • Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

ITALIAN RICOTTA TOMATO PIE



Italian Ricotta Tomato Pie image

An easy-to-make, no-yeast, rustic pizza. Uses a pantry staple - Bisquick! I adapted this from a recipe off the side of my supermarket's box of all purpose baking mix. It's fast and very yummy.

Provided by SaraFish

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups baking mix (Bisquick)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup hot water
1 cup ricotta cheese
1 clove chopped garlic
1/4 cup parmesan cheese
1 cup shredded mozzarella cheese
2 medium tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
olive oil

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!

ITALIAN TOMATO TART



Italian Tomato Tart image

Give Christmas brunch a taste of Italy with this hearty deep-dish tart. Baked in a pastry crust, the fresh-tasting pie features plenty of Italian sausage, cheese, garlic and basil.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 sheet refrigerated pie pastry
1-1/2 cups shredded part-skim mozzarella cheese, divided
1 pound bulk Italian sausage
1 small onion, chopped
1/2 cup finely chopped green pepper
4 garlic cloves, minced
6 plum tomatoes, seeded and cut into wedges
3/4 cup loosely packed basil leaves, chopped
1/2 cup mayonnaise
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper

Steps:

  • Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; sprinkle with 1/2 cup mozzarella cheese. Reduce heat to 375°., In a large skillet, cook the sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Spoon sausage mixture into shell. , Arrange tomatoes over sausage mixture. In a small bowl, combine the basil, mayonnaise, Parmigiano-Reggiano, parsley, pepper and remaining mozzarella cheese; spoon over tomatoes. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 396 calories, Fat 30g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 582mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

More about "italian tomato pie recipes"

TOMATO PIE - BAKER BY NATURE
tomato-pie-baker-by-nature image
2013-06-13 Place baking sheet on your baking stone (or just the oven wrack) and lower oven temperature to 425 degrees. Bake for 15 minutes. Remove pie from ove, …
From bakerbynature.com
5/5 (7)
Category Dinner
Cuisine Italian
Total Time 3 hrs 40 mins
  • In the bowl of a standing mixer fitted with a dough hook, combine the yeast with the warm water. Stir to dissolve and let stand until it looks foamy, about 5 minutes. Stir in sugar, salt, and olive oil. Turn the mixer on low, and slowly add the flour to the bowl. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth, glossy, and elastic - about 10 minutes. Form the dough into a ball and place in a well oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour
  • Preheat oven to 350 degrees (F). Slice the tomatoes in half, sprinkle with salt and pepper, drizzle with olive oil, and roast in oven for 45 minutes


RUSTIC ITALIAN TOMATO PIE - LA BELLA VITA CUCINA
rustic-italian-tomato-pie-la-bella-vita-cucina image
2019-11-30 Preheat oven to 350 degrees. Place pie crust in pie plate. Arrange onions in the bottom of the pie in a circular formation. Then arrange sliced …
From italianbellavita.com
Reviews 33
Cuisine Italian
  • Heat olive oil in a small pan, add the scallions/green onions and sauté over low heat, stirring occasionally for 5 minutes.


THE BEST TOMATO PIE | THE RECIPE CRITIC
the-best-tomato-pie-the-recipe-critic image
2020-07-31 How to Make Tomato Pie. Prepare the Tomatoes: slice the tomatoes about 1/4-inch in thickness and lay them flat in a single layer on a paper towel-lined baking sheet. Cover the tomatoes in salt and then a top layer of paper towels and …
From therecipecritic.com


TOMATO PIE RECIPE UPSTATE NEW YORK - WHAT'S COOKIN' …
tomato-pie-recipe-upstate-new-york-whats-cookin image
2018-11-27 Slice the tomatoes in half, sprinkle with salt and pepper, drizzle with extra virgin first cold-pressed olive oil...While they cook, combine other ingredients and let it simmer until thickened. Add in roasted tomatoes when cooked, mash tomato …
From whatscookinitalianstylecuisine.com


RECIPE BOX, RYAN’S ITALIAN TOMATO PIE | THE PAINTED APRON
recipe-box-ryans-italian-tomato-pie-the-painted-apron image
2014-06-06 Add egg. Season well with salt and pepper and place in baked crust. Slice tomatoes and drain on paper towels. Place drained tomatoes on top of ricotta mix and season. Drizzle with balsamic vinegar. Bake pie for 40 minutes at 350. Remove …
From thepaintedapron.com


EASY SUMMER TOMATO RICOTTA PIE - HOMEMADE ITALIAN …
easy-summer-tomato-ricotta-pie-homemade-italian image
2021-06-12 Poke holes in the bottom to prevent bubbling. Bake at 450 degrees for 10-12 minutes or until lightly brown. Let cool while making the filling. Cut cherry tomatoes in half. Pinch out seeds. Drain on paper towels. In a small bowl, mix …
From homemadeitaliancooking.com


ITALIAN TOMATO PIE - WIKIPEDIA
italian-tomato-pie-wikipedia image
Italian tomato pie is an Italian-American and Italian-Canadian baked good consisting of a thick, porous, focaccia -like dough covered with tomato sauce. [1] It may be sprinkled with romano cheese or oregano. It is not usually served straight from the …
From en.wikipedia.org


TOMATO PIE RECIPE - SIMPLY RECIPES
tomato-pie-recipe-simply image
2021-07-09 Preheat your oven to 350°F (175°C). If you are using a store-bought pie shell, follow the directions on the package for pre-baking, or pre-bake it in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned. If …
From simplyrecipes.com


ITALIAN TOMATO RECIPES - GREAT ITALIAN CHEFS
italian-tomato-recipes-great-italian-chefs image
Italy grows a staggering 4.9 million tons of tomatoes a year, and for many the ingredient stands as a symbol of Italian cuisine. However, despite its contemporary ubiquity the tomato is a relatively recent phenomenon in Italian culture, and only …
From greatitalianchefs.com


ITALIAN EGGPLANT PIE RECIPE - AN ITALIAN IN MY KITCHEN
italian-eggplant-pie-recipe-an-italian-in-my-kitchen image
2019-07-31 Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 or 9 inch round pie plate. If desired peel the eggplant, then thinly slice (see photo), place the slices in a bowl and toss with one teaspoon of salt. Let sit for 20 minutes then drain, …
From anitalianinmykitchen.com


SOUTHERN TOMATO PIE RECIPE (TRULY THE BEST!) - OH …
southern-tomato-pie-recipe-truly-the-best-oh image
2019-08-11 Sprinkle tomato slices with the garlic powder, oregano, and black pepper to taste. Layer 1/3 of the tomato slices, 1/3 of the cheese mixture, and 1/3 of the basil. Repeat layers. In a small bowl combine remaining 1/4 cup cheddar cheese, 1/4 cup …
From ohsweetbasil.com


ITALIAN TOMATO PIE - THECOOKFUL
2019-07-17 Preheat oven to 400°F. Prepare a large cookie sheet with aluminum foil. In a single layer, lay out tomato slices. Drizzle tomatoes with olive oil, 1 teaspoon of the salt and ¼ teaspoon of …
From thecookful.com
Servings 8
Total Time 1 hr 40 mins
Estimated Reading Time 3 mins
Calories 87 per serving


OLD-FASHIONED TOMATO PIE RECIPE | SOUTHERN LIVING
Step 8. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie. Step 9. Bake at 350° for 30 minutes or until lightly browned, shielding edges with …
From southernliving.com


TOMATO PIE - FARM FLAVOR RECIPE
Preheat oven to 375 degrees. Slice the tomatoes and pat both sides with paper towel to remove some of the juice.; In alternating layers, fill the pie shell with the tomatoes, onion, sausage and basil, reserving some basil to garnish. In a small bowl, mix the cheeses with the mayonnaise and spread over pie. Cover loosely with aluminum foil and bake for 30 minutes.
From farmflavor.com


EASY TOMATO PIE - QUICK & CHEESY SOUTHERN TOMATO PIE RECIPE
2019-09-03 Place a double layer of paper towels on a baking sheet. Lay fresh tomato slices on top and gently press two more layers of paper towel over the tomatoes. Let stand for at least 30 minutes. Meanwhile mix together bisquick, 1/2 cup shredded cheese, garlic …
From mamagourmand.com


TOMATO PIE - JO COOKS
2020-08-23 How to make tomato pie. Prep: Preheat the oven to 450F. Prepare a 9″ pie dish with the pie crust. Prep tomatoes: Salt the tomatoes and set them aside to drain on a paper towel or kitchen towel lined plate for about 10 minutes. Carefully squeeze as much excess moisture out of the tomatoes with paper towel or the kitchen towel.
From jocooks.com


ITALIAN TOMATO PIE PIZZA RECIPE - THERESCIPES.INFO
Tomato Pie Recipe Upstate New York - What's Cookin' Italian Style Cuisine top www.whatscookinitalianstylecuisine.com. 1 pizza dough recipe refer to the link below or 2 pounds of store-bought (makes 2 sheet pans) Make the sauce first below. 3 cups tomato puree 6 fresh plum tomatoes roasted 3 tablespoons tomato paste 4 cloves garlic, minced 1/2 tsp garlic powder 1 …
From therecipes.info


TRIO TOMATO PIE - THERESCIPES.INFO
TRIOS TOMATO PIE - 78 Photos & 109 Reviews - Pizza - Yelp hot www.yelp.com. TRIOS TOMATO PIE - 78 Photos & 109 Reviews - Pizza - 402 N Easton Rd, Glenside, PA - Restaurant Reviews - Phone Number - Menu - Yelp Trios Tomato Pie 109 reviews Claimed $$ Pizza, Italian, Desserts Closed 10:30 AM - 9:00 PM See 79 photos Pizza Box Luigi's Pizza & Pasta Jerzee's Sports Bar & Pizzeria Riviera …
From therecipes.info


ITALIAN BACON AND TOMATO PIE RECIPE | NEW IDEA FOOD
Method. Melt 25g of the butter in a large, non-stick frying pan over a medium to high heat until bubbling. Add bacon and onion. Cook, stirring occasionally, until soft. Add tomatoes. Cook, stirring occasionally, for a further 2 minutes, or until tomatoes are warm. Transfer to a bowl.
From newideafood.com.au


ITALIAN TOMATO PIE - RECIPES | COOKS.COM
Preheat oven to 350 degrees. ... over bottom of pie crust. Cover with half of ... cheese and return to oven 5 more minutes or until cheese melts. Ingredients: 13 (basil .. cheese .. cornstarch .. meat .. onions ...) 7. ITALIAN MEAT PIE. Preheat oven 400 degrees. Brown ... Stir in water, tomato paste and spaghetti sauce mix; ... bottom of frozen ...
From cooks.com


ITALIAN TOMATO PIE RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350 degrees F (175 degrees C). Bake the pastry shell for 8 to 10 minutes or until browned. Slice onion and place in the bottom of pastry shell.
From stevehacks.com


ITALIAN MEAT PIE RECIPE | MYRECIPES
Stir in water, tomato paste, and sauce mix. Cover, reduce heat to low, and simmer 10 minutes. Advertisement. Step 2. Sprinkle half of Parmesan cheese on bottom of frozen pastry shell; top with half of meat mixture, and sprinkle with 1 cup mozzarella cheese. Top with remaining meat mixture and Parmesan cheese. Place shell on a baking sheet. Step 3.
From myrecipes.com


THE BEST TOMATO PIE - TASTES BETTER FROM SCRATCH
2018-07-05 Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper. Combine the grated cheeses and mayonnaise or Greek yogurt together. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top. Bake for 30 minutes or until lightly browned.
From tastesbetterfromscratch.com


OLD FASHIONED ITALIAN TOMATO PIE RECIPE - THERESCIPES.INFO
Preheat the oven to 350 degrees. Spread the mayo and cheese mixture on top of the pie. Add 1/2 cup of the remaining shredded cheddar cheese on top. Add a few slices of tomato to the top. 7. Place the pie in the oven and bake for 35-40 minutes until the cheese is bubbly and browned. See more result ››. 56.
From therecipes.info


SAVORY SOUTHERN TOMATO PIE - THE STAY AT HOME CHEF
Instructions. Preheat an oven to 375 degrees Fahrenheit. Lay tomato slices out onto a paper towel lined baking sheet in a single layer. Sprinkle with salt and let stand 10 minutes to draw out moisture. Reserve some slices for decorating top, if desired. Layer tomato slices, onion, and basil into the pie shell.
From thestayathomechef.com


TOMATO CHEESE & PANCETTA SAVORY PIE - AN ITALIAN IN MY KITCHEN
2019-02-26 Instructions. Pre-heat oven to 375 degrees (190 celsius), lightly grease a medium sized pizza pan or spring form pie plate 8-9 inches (22cm). Spread the pie pastry on prepared pan then brush the pastry with the melted butter, top with the thinly sliced mozzarella, sprinkle with the cubed pancetta and finally top with the halved grape or cherry ...
From anitalianinmykitchen.com


TOMATO TART - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare the tomato tart, start by making the shortcrust pastry. Place the flour, salt 1 and very cold butter, straight from the refrigerator 2 in the mixer. Blend to obtain a mixture with a sandy consistency 3. and place it on a work top. Add the oregano 4, then the freezing cold water and knead by hand 5.
From giallozafferano.com


HEIRLOOM TOMATO PIE RECIPE | A FARM GIRL IN THE MAKING
Remove the pie crust from the oven and set aside. Slice the heirloom tomatoes and place onto a clean flour sack dish towel (or paper towel). Sprinkle both sides of the tomatoes with salt and set aside for 10 minutes. Using a flour sack towel thoroughly pat the tomatoes dry.
From afarmgirlinthemaking.com


EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
2021-06-16 Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes). Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices.
From thepioneerwoman.com


TOMATO PIE RECIPE (NO SOGGY CRUST) » DASSANA'S VEG RECIPES
2021-01-21 1. Rinse and chop 6 medium-large tomatoes (500 grams) in 1 to 1.5 inch cubes. Set aside. 2. In a skillet or frying pan, heat 1 tablespoon olive oil. Keep the heat to low or medium-low and add ½ teaspoon finely chopped garlic and ¼ cup sliced scallion whites. Sauté for a minute. 3.
From vegrecipesofindia.com


HOW TO MAKE UTICA TOMATO PIE | NEW YORK RECIPES
2020-05-01 Preheat the oven to 400 degrees Fahrenheit. Coat 1/2 sheet pan with cornmeal. In a bowl, combine yeast, sugar, and warm water, and gently whisk to combine. Let stand until foamy, about 10 minutes. Add 3/4 of the flour, extra virgin olive oil, and salt to the mixing bowl. Mix with a wooden spoon until most of the flour is incorporated, and the ...
From iloveny.com


TOMATO GALETTE (SAVORY ITALIAN PIE) - A SPICY PERSPECTIVE
2022-06-24 How to Make a Savory Tomato Galette. Preheat the oven to 400°F. Lay out a large baking sheet lined with parchment paper. Using two boxed roll-out pie crusts, lay one pie crust on top of the other. Roll the crusts together into a large 14 inch circle. If using our homemade pie crust recipe use the entire batch of dough.
From aspicyperspective.com


SOUTHERN TOMATO PIE | 12 TOMATOES
Layer tomatoes and basil in the pie shell, reserving some slices of tomato for the top of the pie. In a small bowl, stir together the mayo, garlic, cheeses, and black pepper. Spread mixture over tomatoes. Sprinkle the top with cracker crumbs and top with reserved tomato slices. Bake until golden brown and bubbly, 40-45 minutes. Let rest 15 ...
From 12tomatoes.com


SOUTHERN TOMATO PIE - THE SEASONED MOM
2020-07-01 Sauté the onion in a skillet until the edges are lightly browned. Drain the Tomatoes. Place the sliced tomatoes in a single layer on a paper towel-lined baking sheet. Sprinkle with salt and let the tomatoes sit for about 30 minutes to remove some of the moisture and soak up the excess juice.
From theseasonedmom.com


HEIRLOOM TOMATO PIE RECIPE | SOUTHERN LIVING
Gather and lightly knead dough into a ball on a large piece of plastic wrap; flatten into disk and wrap tightly. Chill at least 2 hours or up to 2 days. Step 2. Preheat oven to 400°F. Roll dough on a floured surface into a 15- to 16-inch circle about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate.
From southernliving.com


UTICA TOMATO PIE MADE IN A SHEET PAN | RACHAEL RAY
Place in oven and reduce the heat to 425˚F. Bake dough 15 minutes. Top the dough evenly with all of the sauce and top the sauce with equal amounts of Pecorino and Parm cheese, about ⅓ cup each. Bake another 12 minutes or until sauce sets and edges are brown …
From rachaelrayshow.com


TOMATO PIE - IMMACULATE BITES
2020-05-14 Preheat oven to 375 degrees F. Core tomatoes, and then slice about ⅛ inch off of tops and bottoms of each tomato. Slice tomatoes into about ¼-inch-thick slices. Line a baking sheet with a few layers of paper towels, then place sliced tomatoes on the paper towel. Salt tomatoes and set aside.
From africanbites.com


PHILLY TOMATO PIE - HOMEMADE VERSION OF A PHILADELPHIA CLASSIC
2020-12-13 Step 1: Prepare the bread dough and proof. To begin, measure water and flour. Bloom yeast in water. Then, mix water and yeast with flour to create a shaggy mixture. After 15 minutes you will fold the dough twice. Then, cover the bowl or bucket with plastic wrap and leave the dough to proof for 3 …
From madaboutfood.co


Related Search