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 SANDWICH WITH BASIL MAYONNAISE
Provided by Ina Garten
Time 5m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
- bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
BASIC MAYONNAISE
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
Steps:
- Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
- Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
TOMATOES IN MAYONNAISE
This country classic presentation for vine-ripened tomatoes is stupidly simple to make. But many of the best recipes are. The creamy richness of a good mayonnaise is the perfectly complement to the edible sunshine that is a perfect, summer tomato.
Provided by 3KillerBs
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Divide tomatoes into individual serving bowls.
- Immediately before serving top each bowl with a dollop of mayo. Do not try to do this ahead -- the tomato juice will melt the mayo into an unappealing mush.
- Pass the salt shaker and pepper grinder at the table.
Nutrition Facts : Calories 89.7, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 113.5, Carbohydrate 10.5, Fiber 2.2, Sugar 5.7, Protein 1.7
TOMATO MAYONNAISE
Make and share this Tomato Mayonnaise recipe from Food.com.
Provided by mydesigirl
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Puree the tomato pulp and set aside.
- In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil.
- Continue whisking in the oil 1 tablespoon at a time until the sauce has emulsified and all of the oil is incorporated into the sauce.
- Fold in the pureed tomato and the tomato paste.
- Add the lemon juice and adjust seasonings to your taste.
- Store tomato mayonnaise tightly covered in the refrigerator.
Nutrition Facts : Calories 1014.2, Fat 110.7, SaturatedFat 19.1, Cholesterol 105.8, Sodium 683.1, Carbohydrate 5.7, Fiber 1.3, Sugar 3.2, Protein 4.1
TOMATO MAYONNAISE MICHEL FITOUSSI
Steps:
- Beat egg yolk until thick and sticky.
- Add the mustard and vinegar and beat some more.
- Carefully add the olive oil a few droplets at the time. If you add too much at once the mayonnaise will curdle. The mayonnaise should be extremely thick.
- Peel the tomatoes and pass the juice and pulp through a fine sieve until you have 1 cup juice.
- Put 1/4 cup mayonnaise into a bowl. Reserve the rest for another use. Slowly beat tomato juice into mayonnaise. The sauce should be smooth and velvety.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 36 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 6 grams, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams
SUN-DRIED TOMATO MAYONNAISE
I admit it-I'm a mayo fanatic. And I'm always looking for ways to kick it up. This tomato-y sauce is good slathered on burgers, brushed on grilled meats or as a dipping sauce for just about anything. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Time 5m
Yield about 1/2 cup.
Number Of Ingredients 2
Steps:
- Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.
Nutrition Facts : Calories 96 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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