FRESH TOMATO PIE
A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.
Provided by Britt Terry
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 9
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. Slice tomatoes and arrange over onions. Add black pepper to taste.
- In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
- Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g
TOMATO PIE
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
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.
BEST TOMATO PIE
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
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
THE BEST TOMATO PIE
Filled with a mozzarella cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There's no better way to close out summer than making this delicious southern recipe.
Provided by Alyssa Rivers
Categories Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF and if making prepare the pie dough.
- Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
- In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
- Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
- Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
- Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.
Nutrition Facts : ServingSize 1 slice, Calories 281 kcal, Carbohydrate 15 g, Protein 8 g, Fat 22 g, SaturatedFat 7 g, TransFat 0.02 g, Cholesterol 27 mg, Sodium 375 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 12 g
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.
EASY TOMATO PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. 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 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
- Preheat the oven to 425 degrees F.
- While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
- Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
- Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
- Top with additional herbs, if desired, then slice and serve.
- Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
- Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.
RUSTIC TOMATO PIE
Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 325 calories, Fat 25g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 409mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
THE VERY EASIEST TOMATO PIE EVER (AND IT'S GOOD, TOO!)
Don't want to deal with pastry? Looking for a fast fix? Here you go! Can't get any easier than this. You can also get creative: add bacon crumbles, shallots, spices, buttered breadcrumb topping, vary the cheese, etc. But you gotta have good tomatoes. Although, come to think of it, very well-drained canned diced (fire-roasted?) tomatoes might work in the off-season. Never tried it. The recipe came from another website, don't remember which one.
Provided by Jezski
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 490.8, Fat 23.1, SaturatedFat 7.9, Cholesterol 22.1, Sodium 1541.7, Carbohydrate 56.9, Fiber 2.5, Sugar 11.1, Protein 14.3
TOMATO PIE
This is a traditional Southern that works best when tomatoes are in season and farm-fresh.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Lightly flour a clean work surface, and roll the pate brisee into a rectangle 1 inch larger than an 11 1/2-by-17-inch baking pan. Fit dough into the pan, trimming edges flush. Place in the refrigerator to chill.
- Remove the pastry from the refrigerator, and pierce the entire surface with a fork. Cover the bottom of the dough with tomatoes, arranged so they are touching but not overlapping. Drizzle tomatoes with 2 tablespoons olive oil, and sprinkle with salt and pepper. Bake for 15 minutes. Reduce the oven temperature to 350 degrees. and bake for 10 minutes.
- Meanwhile, cut scallions into 1/4-inch slices, and combine in a small bowl with parsley, marjoram, and garlic. Scatter the scallion mixture around, but not on top of, the tomatoes. Sprinkle with salt and pepper, and drizzle the scallion mixture with the remaining 2 tablespoons olive oil. Bake until the crust is golden brown, about 20 minutes. Rotate the baking pan one time during baking. Remove from the oven, and transfer to a wire rack to cool.
TOMATO PIE
Make and share this Tomato Pie recipe from Food.com.
Provided by seahorse73
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Blind bake the pie crust, so it is not soggy.
- Place the tomatoes in a colander in the sink in 1 layer.
- Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
- Layer the tomato slices, basil and onion in pie shell.
- Season with salt and pepper.
- Combine the grated cheeses and mayonnaise together.
- Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
- To serve: cut into slices and serve warm.
Nutrition Facts : Calories 279.9, Fat 17.9, SaturatedFat 8.8, Cholesterol 34.5, Sodium 359.3, Carbohydrate 18.9, Fiber 2.1, Sugar 3.7, Protein 11.4
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