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  • Tomato Pie

    Another summertime favorite:

    TOMATO PIE

    pie shell (baked for 10 minutes at 375 degrees)
    4-5 tomatoes, peeled (I also cored them, sliced them in half, squeezed most of the juice out then drained them in a colander for a bit before I sliced them)
    1/2 tsp. salt
    1/2 tsp black pepper
    1/2 tsp garlic powder
    1 tsp. dried basil (I'd use fresh if I had it, the more the better)
    1-1/2 cups Italian cheese blend (or whatever you have on hand)
    3/4 cup mayonnaise

    Mix the salt, pepper, garlic and basil in a bowl.
    After baking the pie shell, I added a layer of sliced tomatoes, sprinkled on 1/2 of the seasoning then added another layer of tomatoes and the rest of the seasoning.
    Mix the cheese with the mayonnaise and spread on top of the pie.
    Bake at 350 degrees for 35 minutes.

  • #2
    Here is the one I make - VERY addicting.

    Tomato Basil Tart

    Recipe Posted By : Jacqui @RQ

    1 piecrust (folded dairy section) (I make mine)
    1 1/2 Cups mozzarella -- shredded
    5 Roma tomatoes -- cut in wedges
    1 Cup fresh basil leaves
    4 cloves garlic
    1/2 Cup mayonnaise
    1/4 Cup Parmesan cheese
    1/8 teaspoon white pepper

    Unfold piecrust and place in a 9" quiche dish or pie plate. Flute edges
    and prick with fork (dock). Pre-bake according to package directions.

    Remove from oven and sprinkle 1/2 of the mozzarella immediately. Cool on
    wire rack.

    Arrange tomato wedges over the melted cheese in the shell.

    Place basil and garlic in food processor until coarsely chopped. Sprinkle
    over tomatoes.

    Mix mayo, mozzarella, parmesan and pepper. Spoon over basil mixture,
    spreading evenly.
    Top with remaining cheese.

    Bake at 375 35-40 minutes until golden and bubbly.

    Serve warm.

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    • #3
      This pie/tart is precisely why I grow basil in the summer! I LOVE it! I also make it in cupcake pans for appetizers!
      "What fresh hell is this?" Dorothy Parker

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