My Friend Alices Tomato Pie Recipes
TOMATO PIE
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
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.
TOMATO PIE
You say tomato, I say ta-mah-to, but let's agree on this: However it's pronounced, it should be baked into a savory pie with basil and cheese!
Provided by My Food and Family
Categories Recipes
Time 1h1m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Pierce bottom and side with fork. Bake 12 to 14 min. or just until edge begins to brown. Meanwhile, place tomatoes in colander set over bowl; press onto tomatoes with back of spoon to release as much juice as possible. Discard juice.
- Sprinkle onions onto bottom of crust; top with tomatoes and basil. Combine cheese and mayo; spoon over tomatoes, to within 1/2 inch of edge.
- Bake 30 to 32 min. or until filling is heated through and crust is golden brown.
Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
TOMATO PIE
Steps:
- Preheat the oven to 350 degrees F.
- Spread the inside of the pie crust with the mustard. Layer the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie.
- Bake until bubbly, about 20 minutes. Let cool. Serve at room temperature.
MY FRIEND ALICE'S TOMATO PIE
Alice uses a frozen crust for a quick pie but I love Recipe #300887 for this. When I got the recipe I misread it and instead of doing it in a pie tin I just put it on parchment on a baking sheet and it came out great! It's fast and easy so give it a try and have it with a salad for an easy lunch. It also makes a great appeteaser.
Provided by Secret Agent
Categories Lunch/Snacks
Time 55m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 6
Steps:
- Roll out your pie crust and place on a sheet pan. Spread mustard over crust, add swiss cheese and add thick slices of tomatoes and sprinkle with pepper and kosher salt if you like).
- Bake at 425* for about 35 - 45 minutes. You want the crust cooked through and the tomatoes should be starting to color up. All the cheese should be melty.
Nutrition Facts : Calories 405.4, Fat 27.1, SaturatedFat 11.3, Cholesterol 39.1, Sodium 547.9, Carbohydrate 25.9, Fiber 2.7, Sugar 2.5, Protein 15.1
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