Tomato Pie Dip Recipe 55

TOMATO PIE

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

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.

TOMATO BASIL PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 8 minutes, stirring occasionally, until browned. Remove from heat.
• In medium bowl, place Bisquick mix; cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle 1/2 cup of the cheese in crust. Arrange half of the tomato slices over cheese. Sprinkle with half each of the flour, onion, chopped basil, salt and pepper. Repeat layers. In small bowl, mix mayonnaise and remaining 1 cup cheese; spread over top of pie to within 1 inch of edge.
• Bake 24 to 26 minutes or until lightly browned. Let stand 10 minutes before cutting. Garnish with additional basil.

TOMATO PIE DIP RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees. Spray a 1 quart baking dish with non-stick cooking spray. In a large bowl, best cream cheese and the next 4 ingredients at medium speed with a mixer until smooth. Gently stir in tomatoes. Spoon mixture into prepared baking dish and bake 20-25 minutes or until hot and bubbly. Serve with bagel chips.

TOMATO PIE

Steps:

• Position an oven rack in the lower third of the oven and preheat to 375 degrees F.
• Place the tomatoes on a rack in the sink in 1 layer. Sprinkle with the salt and allow to drain for 10 minutes.
• Line the pie shell with foil and fill with pie weights, dried beans or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake until light golden, 10 minutes more. Remove to cool in the pan on a wire rack.
• Reduce the oven temperature to 350 degrees F. Heat the oil in a skillet over medium heat. Add the onions and season with salt and pepper. Cook until soft and translucent, 3 to 5 minutes. (Don't skip this step! Not cooking the onions will make the pie soggy and wet.)
• Pat the tomato slices dry on both sides with paper towels. Layer the tomato slices, cooked onions and chopped herbs in the baked pie shell. Season each layer with pepper. Combine the grated cheeses and mayonnaise together. Spread the mixture on top of the tomatoes and bake until lightly browned, about 30 minutes. Remove to a rack to cool. Serve warm or at room temperature.

EASY TOMATO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
• Bake in preheated oven for 45 minutes, until set in center.

SUMMER FRESH TOMATO BASIL DIP

Steps:

• Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

WARM TOMATO-MOZZARELLA DIP

Steps:

• Heat oven to 400°F.
• Mix cream cheese, mozzarella and 2 Tbsp. vinaigrette until blended; spread onto bottom of 9-inch pie plate.
• Top with tomatoes. Drizzle with remaining vinaigrette; sprinkle with thyme.
• Bake 13 min. or until tomatoes are softened and dip is heated through.
• Sprinkle with Parmesan; bake 2 min. or until melted.
• Serve with crackers.