Best Fresh Tomato Pie Recipes

FRESH TOMATO PIE

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.

FRESH TOMATO PIE

Steps:

• To peel tomatoes, use large pot, fill with water and bring to boil. Place tomatoes in boiling water for 1 minute and then place in large bowl of ice water for 1 minute. Remove and let cool. Skins should peel right off!
• Mix Bisquick with approximately 1/3 cup water and butter in bowl. You may need to add more water as needed to form dough.
• Press into bottom and sides of greased 13" X 9" baking dish.
• Place layer of tomatoes on Bisquick crust first and then layer of cheese over that. Continue until all tomatoes are used.
• Mix mayonnaise, onion, parsley, and basil in small bowl. Spread over top of layers. Bake at 350 degrees for 30 minutes or until crus is light golden br.
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TAMALE PIE WITH FRESH TOMATO AND CORN

Steps:

• Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
• Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
• Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
• Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.

GARDEN FRESH TOMATO AND BACON PIE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. With fork spear bottom of crust. Bake crust for about 10 minutes in preheated oven.
• 3. Remove crust from oven. Reduce heat to 350 degrees.
• 4. Now add a layer of cheese, onion, and tomatoes to pie crust. Sprinkle with salt, pepper, oregano and basil. Continue layering until ingredients are gone except for 1/2 cup of cheese. I had 2 layers. NOTE: Chop tomatoes and drain in a colander for at least 30 minutes before adding to pie. You can slice the tomatoes if desired. Use firm ripe tomatoes. You don't want the pie to be juicy
• 5. Combine the crumbled bacon, mayonnaise, and cheese: spread on top of the pie. NOTE: Add'l mayo may be needed but don't go overboard. Sprinkle with extra cheese if desired.
• 6. Bake for 35 to 40 minutes. Let stand for at least 15 minutes before cutting. Enjoy!

FRESH TOMATO PIE

Steps:

• 1. Place the thinly sliced tomatoes on a wire cooling rack with a paper towel below. Sprinkle both sides with salt. Cover with a paper towel and leave for at least an hour.
• 2. Pre-cook the pie crust. Any pie crust recipe will do, but I have also purchased one.
• 3. Heat olive oil in a skillet. Add the onions and cook until translucent. Add sugar and apple cider vinegar to caramelize. Add the finely diced garlic for one minute. Set aside to cool.
• 4. Dab the tomatoes dry with a fresh paper towel. Combine 1 cup of mozzarella with the mayo.
• 5. Assemble: 1 cup of mozzarella on the bottom, caramelized onions on top. Layer one tomato, followed by S & P, half of the feta and one layer of julienned basil. Repeat (tomato, S & P, feta, basil).
• 6. Cover with a final level of tomatoes, S & P and the mayo/cheese spread. Try to cover the whole area, but don't fuss if it doesn't.
• 7. 400 degree oven for 35 minutes. Check for browning and bubbling on top. Let cool for 15 minutes.
• 8. Serve with light salad and tzatziki.

FRESH TOMATO PIE

Steps:

• Preheat oven to 350F degrees.
• Peel tomatoes and slice in 1/2" thick pieces. Place on a rack or colander to drain. Salt all the pieces to draw out the moisture. Let them drain 30 minutes.
• Place crust in pie plate, preferrably glass. Bake until slightly browned, and cool on a rack before filling.
• Chop or grate the Gruyere and Swiss cheeses into large flakes. Mix the two together. Grate the Parmesan to use as a topping and set aside. Combine the basil and parsley in a small bowl.
• Put a layer of the combined cheese in the pie shell. Top with a layer of tomatoes, lightly squeezing out any excess moisture before add each slice. Sprinkle on the basil/parsley mixture, plus salt and pepper. Repeat the layers. Drizzle on the olive oil. Top off with the parmesan cheese.
• Wrap foil around the edges to protect the crust from burning. Bake until golden brown and bubbly, approximately 20-25 min., removing foil for the last 5 minutes. Let cool 10 minutes before cutting. Serve warm or room temperature.

ROCKABILLY HOUSEWIFE'S FRESH TOMATO PIE

Steps:

• 1. Start by making the crust. This is the fun part! Pre-heat the oven to 350°F.
• 2. Whisk together dry ingredients in a bowl until blended. Then, add wet ingredients and stir gently until the dough forms a ball. (For a tender crust, do not over mix).
• 3. Put dough into pie pan; it will be crumbly but that's okay. Pat it thin and flat to conform to the shape of the pan. Crimp the edges of the crust with your fingers to make it purty!
• 4. Bake the crust in a pre-heated oven for 15 minutes until it is golden brown. (You may want to cover the edges with aluminum foil to prevent scorching.)
• 5. Prepare the filling while the crust bakes up: Wash and slice your tomatoes, and let them drain on paper towels for about 10 minutes. Peel and slice the onion, place the slices on a glass plate, and microwave for 5 minutes - or saute in a little oil to soften (you don't want them to stay crunchy in the pie).
• 6. When the crust comes out of the oven, lay the sliced cheese in the bottom of the crust; this will prevent it from becoming soggy. Spread half the onion in the bottom of the crust and arrange the tomato slices over it. (For extra cheesy goodness, you can crumble a bit of goat cheese and dot the tomatoes with it!) Sprinkle the salt, pepper and oregano over the tomatoes. Layer onion, tomatoes, and spices until your pie is full.
• 7. In a small bowl, combine the mayonnaise with the Parmesan and Mozzarella cheeses. (You can also use Romano or Cheddar for a twist!) Spoon this mixture over the tomatoes and spread it out with the back of your spoon. If you like, you can sprinkle a little more oregano over the top.
• 8. Bake the tomato pie for 20 minutes until it is golden brown and delicious!

LUSCIOUS FRESH TOMATO PIE

Steps:

• Heat oven to 375. Lightly spray pie pan, place pan on baking sheet. Place pie crust in pan. Alternately, in layers, fill pastry shell w/ tomatoes, basil, green onions, bacon, garlic powder, oregano and red pepper. In bowl, mix cheese and mayo well. Spread cheese mix over pie mix. Cover w/ foil, bake 30 min. Uncover, bake additional 30 min.

FRESH TOMATO PIE [157]

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.

FRESH TOMATO PIE

Steps:

• Preheat oven to 350 degrees
• Sprinkle tomatoes with salt and drain on a paper towel.
• Place layer of tomato,onion, salt, pepper, basil and chives in pie shell.
• Blend mayo and cheese together and spread over top of pie.
• Bake at 300 degrees until bubbly. Makes one pie