TOMATO CAKE RECIPE RECIPES

Name: Green Tomato Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 1-1/2 cups sugar; 5 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; Pinch salt; 3 cups thinly sliced green tomatoes (4 to 5 medium); 1 tablespoon cider vinegar; Dough for double-crust pie; 1 tablespoon butter

GREEN TOMATO PIE RECIPE: HOW TO MAKE IT

Green Tomato Pie Recipe: How to Make It image

When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.—Violet Thompson, Port Ludlow, Washington

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch salt
3 cups thinly sliced green tomatoes (4 to 5 medium)
1 tablespoon cider vinegar
Dough for double-crust pie
1 tablespoon butter

Steps:

Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.

Nutrition Facts : Calories 433 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 242mg sodium, CarbohydrateContent 71g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

GREEN TOMATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Green Tomato Pie Recipe: How to Make It - Taste of Home image

When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.—Violet Thompson, Port Ludlow, Washington

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch salt
3 cups thinly sliced green tomatoes (4 to 5 medium)
1 tablespoon cider vinegar
Dough for double-crust pie
1 tablespoon butter

Steps:

Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.

More about "tomato cake recipe recipes"

GREEN TOMATO PIE RECIPE: HOW TO MAKE IT

When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.—Violet Thompson, Port Ludlow, Washington
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 15 minutes
Category Desserts
Calories 433 calories per serving

Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.

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