TOMATO PIE ALL RECIPES RECIPES
FRESH TOMATO PIE RECIPE | ALLRECIPES
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 European Italian
Yield 1 9-inch pie
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, CarbohydrateContent 14.3 g, CholesterolContent 14.5 mg, FatContent 23.8 g, FiberContent 1.7 g, ProteinContent 4.3 g, SaturatedFatContent 4.5 g, SodiumContent 305.6 mg, SugarContent 4.4 g
BEST TOMATO PIE RECIPE | ALLRECIPES
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 Dishes Savory Pie Recipes Vegetarian Pie
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 9-inch pie
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, CarbohydrateContent 34 g, CholesterolContent 31.5 mg, FatContent 23.9 g, FiberContent 4.2 g, ProteinContent 18.8 g, SaturatedFatContent 8.9 g, SodiumContent 790.5 mg, SugarContent 6.9 g
More about "tomato pie all recipes recipes"
SUMMER TOMATO PIE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category Main Dishes, Savory Pie Recipes, Vegetarian Pie
Calories 221.5 calories per serving
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.
TOMATO PIE II RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 55 minutes
Category Main Dishes, Savory Pie Recipes, Vegetarian Pie
Calories 486.5 calories per serving
- Reduce oven to 350 degrees F (175 degrees C). Bake pie for 35 minutes.
GREEN TOMATO PIE I RECIPE | ALLRECIPES
From allrecipes.com
Reviews 3.6
Total Time 2 hours 10 minutes
Category Desserts, Pies, Vintage Pie Recipes
Calories 424.7 calories per serving
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake another 30 minutes or until crust is golden and filling is bubbly. Allow pie to cool before serving.
TOMATO PIE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 279.9 per serving
- To serve: cut into slices and serve warm.
TOMATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 20 minutes
Category Side Dishes
Calories 396 calories per serving
- 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; cover and 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 crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust 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 a third of the tomatoes in crust; spread with a 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.
EASY TOMATO PIE RECIPE - HOW TO MAKE TOMATO PIE
From thepioneerwoman.com
Reviews 5
Total Time 3 hours
Category vegetarian, ???, brunch, dinner party, Summer, baking, brunch, dinner, lunch, main dish
Roll 1 ball of pie dough 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 ¼-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 kosher salt. Let drain for 30 minutes, then pat very dry.
While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.
Preheat the oven to 425°. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375° and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.
Top with additional herbs, if desired, then slice and serve.
HEIRLOOM TOMATO PIE RECIPE | SOUTHERN LIVING
From southernliving.com
Reviews 5
Total Time 3 hours 50 minutes
- Bake in preheated oven until filling is set, 40 to 45 minutes. Transfer to a wire rack, and let stand 1 hour before serving. Sprinkle with basil and chives.
OLD-FASHIONED TOMATO PIE RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Total Time 3 hours 25 minutes
- Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.
TOMATO-CHEDDAR PIE RECIPE | REAL SIMPLE
Reviews 4
Total Time 1 hours 20 minutes
Calories 477 calories per serving
- Cover it.Roll out the remaining dough and place it on top of the filling, folding the edge under and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape. Bake for 45 to 50 minutes or until bubbly. (Cover lightly with foil if the crust begins to get too brown.) Remove from oven. Cool 10 minutes before cutting into wedges.
EASY TOMATO PIE RECIPE | ALLRECIPES
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