Summer Tomato Pie Recipes

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TOMATO PIE



Tomato Pie image

This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
3/4 cup mayonnaise
1/2 cup shredded cheddar cheese
1/3 cup thinly sliced green onions
1 tablespoon minced fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
4 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

GINA'S SUMMER TOMATO PIE



Gina's Summer Tomato Pie image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 9

Flour, for dusting work surface
One 9-inch ready-made refrigerated rolled pie crust
2 large yellow tomatoes, sliced 1/4-inch thick
1 red tomato, sliced 1/4-inch thick
8 ounces mozzarella, sliced
1/4 cup chiffonade basil leaves
Kosher salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
Extra-virgin olive oil

Steps:

  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.
  • Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.

SUMMER TOMATO PIE



Summer Tomato Pie image

This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are.

Provided by Elizabeth

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h10m

Yield 8

Number Of Ingredients 8

1 recipe pastry for a single 9-inch pie crust
3 tomatoes, thinly sliced
2 teaspoons salt
3 cloves garlic, minced
¼ cup chopped fresh basil
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
  • Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 13.3 g, Cholesterol 14.5 mg, Fat 16.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.9 g, Sodium 827.9 mg, Sugar 1.7 g

SUMMER TOMATO PIE



Summer Tomato Pie image

Found this recipe from Cabot Cheese in a Southern Living magazine. I've made only slight changes. This is a great brunch or lunch dish. Great summer flavors. You will need pie weights for this recipe (dry rice or beans work perfectly).

Provided by KissKiss

Categories     Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

15 ounces refrigerated pie crusts (two crusts total)
3 medium tomatoes, sliced
1/4 cup fresh herb, chopped (I used basil and oregano)
1/3 cup spring onion, sliced thin including some green tops
1 1/2 cups extra-sharp cheddar cheese
1/3 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
ground black pepper, to taste

Steps:

  • Preheat oven to 450 degrees. Place and fit pie crust in pie plate, cover with foil and top with pie weights (dry rice or beans). Bake for 8 minutes, remove, and allow to cool slightly.
  • Reduce oven temp to 350 degrees. Place sliced tomatoes paper towels to drain excess liquid for 10-15 minutes, blotting the top also.
  • In the slightly cooled, baked pie sheel, layer the sliced tomatoes, herbs, onions and cheese (in that order).
  • Mix together to mayo, lemon juice, salt and pepper and spread this mixture evenly over the cheese.
  • Place the second (unbaked) pie crust over the top and crimp the edges to seal. Use a sharp paring knife to cut four vents in the top.
  • Bake for 45-50 minutes, until top crust is golden and filling is bubbling. Let stand 10-15 minutes before serving.

OLD-FASHIONED TOMATO PIE



Old-Fashioned Tomato Pie image

Nothing says "summer"-or shows off summertime's best produce-like a classic tomato pie.

Provided by Southern Living Editors

Categories     Tomatoes

Time 3h25m

Yield Makes 6 to 8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/4 cup cold vegetable shortening, cut into pieces
4 tablespoons cold unsalted butter, cut into pieces
1/2 teaspoon fine sea salt
3 to 4 Tbsp. ice-cold water
2 1/4 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped
1 1/4 teaspoons freshly ground pepper, divided
1 tablespoon canola oil
1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
1/2 cup freshly grated Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup mayonnaise

Steps:

  • Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
  • Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to 1/8-inch thickness.
  • Preheat oven to 425°F. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
  • Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
  • Bake at 425°F for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°F.
  • Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
  • Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
  • 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.
  • Bake at 350°F for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

GINA'S SUMMER TOMATO PIE



Gina's Summer Tomato Pie image

My husband & I saw this on "Down Home with the Neelys" on The Food Network the other night & thought it looked good. Tried it last night & boy were we right. It was delicious, both hot out of the oven & when it had cooled to room temperature. We were full from dinner but there were 2 pieces still on the pan, couldn't resist & they were just as good as the first bite if not more. Hope you enjoy this too.

Provided by Jackie 6

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 (9 inch) ready-made refrigerated pie crusts
2 large yellow tomatoes, sliced 1/4-inch thick
1 large tomatoes, sliced 1/4-inch thick
8 ounces fresh mozzarella cheese, sliced
1/4 cup fresh basil leaf, cut up
kosher salt & freshly ground black pepper
1/4 teaspoon red pepper flakes
extra virgin olive oil

Steps:

  • Preheat oven to 375 deg. Line a baking sheet with parchment paper.
  • Sprinkle flour on a work surface.
  • Roll out pie dough to form a 10-inch circle & place on baking sheet.
  • Overlap & alternate the different tomatoes & mozzarella (I only had red tomatoes) in the center of the dough, leaving a 3-inch border.
  • Scatter the basil leaves on top.
  • Sprinkle with salt & pepper & red pepper flakes.
  • Fold the uncovered edges of the dough inward over the filling to create a pleated crust.
  • Brush edges & top with olive oil. (Look at my pictures, watch out for holes in the edges, the water from the tomatoes will leak out.).
  • Place in the oven & bake for 35 minutes.
  • After about 10 minutes check for leaks & plug them.
  • Remove from the oven to a cutting board.
  • Slice & serve.

Nutrition Facts : Calories 357.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 44.8, Sodium 586.1, Carbohydrate 22, Fiber 1.7, Sugar 3.1, Protein 15.5

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Top Asked Questions

How to cook with tomatoes in a pie?
Directions. Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer.
How do you make a tomato pie with sour cream?
Stir in sour cream. Cover and refrigerate for 30 minutes. Press in bottom and sides of a 9” pie pan. In another bowl, combine everything except the tomatoes. Layer half of tomatoes on crust and top with half of the mayo mixture. Repeat layers. For a different twist, sprinkle with a bit basil, oregano, chives, or brown sugar.
How long to bake tomato pie crust?
Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate; fold edges under and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes, remove from oven, and reduce oven to 350 degrees F. Arrange tomato slices in crust.
How do you reheat Southern tomato pie?
You can reheat tomato pie in a 350° oven for 18 to 20 minutes, or in the microwave for 1 to 2 minutes. How can I make this Southern tomato pie more easily? If you're looking to make this tomato pie recipe more quickly, you can use a pre-made crust, or store-bought puff pastry or biscuit dough instead of a homemade crust.

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