Best Roasted Tomato Pie Mexican Thai Style Recipes
THE VERY EASIEST TOMATO PIE EVER (AND IT'S GOOD, TOO!)
Don't want to deal with pastry? Looking for a fast fix? Here you go! Can't get any easier than this. You can also get creative: add bacon crumbles, shallots, spices, buttered breadcrumb topping, vary the cheese, etc. But you gotta have good tomatoes. Although, come to think of it, very well-drained canned diced (fire-roasted?) tomatoes might work in the off-season. Never tried it. The recipe came from another website, don't remember which one.
Provided by Jezski
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9" pie plate and place the biscuit dough evenly in the plate.
- Stretch and spread the biscuits until they touch and form a continuous crust.
- Slice the tomatoes and spread over the crust. Sprinkle with basil, salt and pepper.
- Spread the mozzarella evenly over this.
- Bake in a 375 degrees F. oven for ten minutes.
- Turn 180 degrees and bake another ten minutes, or until crust is lightly browned.
Nutrition Facts : Calories 490.8, Fat 23.1, SaturatedFat 7.9, Cholesterol 22.1, Sodium 1541.7, Carbohydrate 56.9, Fiber 2.5, Sugar 11.1, Protein 14.3
ROASTED TOMATO PIE
The is the tasty results of the combination of the best of Jean1s Tomato Pie and ratherbeswimmins Oven Roasted Tomatoes. I had the tomato pie at my cousins house and while it was great, I thought of a couple of tweaks, plus it turns out my pie plates are 12 inch deep dish, so I adjusted accordingly. When the pie was made with fresh tomatoes from the garden, the flavor was great, but it was somewhat wet, plus it seemed a shame to only be able to enjoy this wonderful taste in the summer time. I wondered if it could be made in the dead of winter, using only supermarket tomatoes, and still taste good. I made one using some rather tasteless supermarket Roma tomatoes and it turned out really great. You need only to roast fresh tomatoes for 30 minutes hour, but I recommend roasting the supermarket ones 30 minutes on each side. I was amazed what roasting does to some rather blah somewhat dry Roma tomatoes. This is a great way to use the bits and pieces of leftover cheese you have and the bacon is totally optional. I discovered that while it was really good right from the oven, it got better as it sat, next day the flavors were like wow. The tomatoes can even be roasted a day or two ahead - just lay on a plate, cover with plastic wrap and put into the refrigerator, and if you prefer making your crust from scratch, go for it.. Hope you enjoy, this pie is very rich, so I would start with small slices, but it is also very habit forming.
Provided by Sandy in Dayton
Categories Lunch/Snacks
Time 1h
Yield 12 inch pie, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line a baking sheet with either foil or parchment paper, add a cooling rack and then give it a light spray with cooking spray. Wash and then slice the tomatoes in 1/4 inch slices and lay them out on the rack, and lightly salt. Place on middle rack in the oven and roast for 30 minutes (if you are using fresh tomatoes from garden, remove and let cool on the rack) remove from oven and somewhat carefully turn tomato slices over and return to the oven for another 30 minutes. While tomatoes are roasting, cut bacon strips into small bite size pieces, brown just until fat has been rendered, and them remove and drain on paper towels and set aside. While tomatoes are cooling, turn oven temperature up to 425 degrees.
- Unroll pie crust and fit it into pie plate, lightly pick and then bake pie crust for 5 minutes and then remove and set where the pie plate can cool.
- Turn oven to 400 degrees.
- Toss the cheese mixture(can be shredded or chopped somewhat finely) with the chives, pepper, Herbes de Provence and then add the mayo and mix thoroughly.
- Lay tomato slices in the bottom and around the sides of the pie crust, then top with the cheese mixture (spreading out to the edges somewhat like icing) and then sprinkle the bacon bits even across the top. I found that I needed to add a strip of foil around the edge of the crust to prevent it burning. I put the pie in the oven for 20 minutes, then removed foil edge and baked another 10 minutes. I removed from the oven and sprinkled some finely chopped basil over the top of the pie.
Nutrition Facts : Calories 172.9, Fat 11.8, SaturatedFat 5.5, Cholesterol 17.6, Sodium 399.2, Carbohydrate 10.9, Fiber 1, Sugar 2.3, Protein 6.1
ROASTED TOMATO PIE MEXICAN THAI STYLE
I had an abundance of Roma tomatoes, and this is my favorite flavor combo for eating tomatoes, so today I tried it out in pie form.
Provided by Lynn Socko @lynnsocko
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- https://www.justapinch.com/recipes/dessert/pie/flakiest-pie-crust-ever.html This recipe is made using a pre-baked pie crust. This picture is of an UNBAKED pie crust.
- Slice tomatoes fairly thick. You can roast these various ways, in a skillet, in the oven, on a grill. I used my electric griddle. Drizzle olive oil on cooking surface, place tomato slices on and cook on med high heat for about 5 min. Flip and turn off heat. Set aside until ready to use.
- Grate cheese, I use Asadero cheese, which is similar to muenster. Chop about 1 c of fresh cilantro.
- This is the Thai garlic chile sauce I use.
- Scatter a small amount of grated cheese on bottom of pie crust. Place tomatoes around, then spoon small amount of Thai sauce on each tomato, then sprinkle on some chopped cilantro. Repeat process with one or two more layers, it will depend on how many tomatoes you use, how large around they are and how many you use per layer. For final layer, leave off the cilantro and add a little more cheese on top.
- Bake at 375° on middle rack for about 40 min or till cheese in melted. Once pie has cooled, garnish with additional cilantro.
LONE STAR TOMATO PIE
This recipe originally came from Lone Star Restaurant in Santee, South Carolina. My sister gave it to me and it is delicious. Using day old flavored bread is a plus. You can tweak it with fresh herbs in the cheese mixture to your taste. For us, this has never turned out too "watery" as with other recipes. Bon apetit!
Provided by Garlic Chick
Categories Vegetable
Time 1h
Yield 12-15 side servings, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayonnaise, cheese and onion and season salt and pepper to taste.
- Grease a 9"x12" casserole dish.
- Layer the bottom evenly with 7 slices of the bread cut into medium sized cubes.
- Over this, layer the tomatoes, overlapping the length of the casserole - usually 4 rows using about 5 of the tomatoes.
- Season this layer liberally with salt and pepper.
- Trim the crusts away from the remaining 8 slices of bread and arrange them on top of the tomato layer so they cover the surface completely.
- Spread about a third of the mayonnaise, cheese and onion mixture on top of the bread layer.
- Arrage the remaining tomatoes in the same overlapping manner.
- season with salt and pepper.
- Spoon the rest of the mayonnaise, cheese and onion mix on the tomatoes
- bake uncovered in a 375F oven for about 25 minutes until the cheese on top becomes golden brown.
- Serve hot as a side dish.
Nutrition Facts : Calories 225.7, Fat 11.7, SaturatedFat 3.7, Cholesterol 17.4, Sodium 430.3, Carbohydrate 24.8, Fiber 2, Sugar 5.4, Protein 6.4
FRESH TOMATO PIE
This is very more-ish. My BH and I can polish the whole thing off by ourselves. It will serve 4-6 as an appetizer, but only 2 if it's served as the main course.
Provided by Mirj2338
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Bake crust 5 minutes and remove from the oven.
- Reduce heat to 400 degrees.
- Line the piecrust with tomatoes.
- Sprinkle with salt, pepper, basil and chives.
- In a small bowl, mix the mayonnaise and cheese and mix well.
- Carefully spread the mayonnaise mixture over the tomatoes slices, sealing mayonnaise mixture to the edges of the pie crust.
- Bake 30-35 minutes until topping bubbles and begins to brown.
- Serve immediately.
Nutrition Facts : Calories 384.5, Fat 25.3, SaturatedFat 12.5, Cholesterol 44.5, Sodium 738.4, Carbohydrate 26, Fiber 2.5, Sugar 4.3, Protein 14
ROASTED TOMATO PIE
The problem of too much liquid in your tomato pie is solved! Roasting the tomatoes not only cuts out the liquid it also concentrates the tomato flavor. I made this to bring to a picnic in a beautiful redwood filled park. I made it the night before, heated it in the microwave to warm it, and then put it with a few other hot items in an insulated picnic bag. Uncle Shane and Sue stopped for ice for the drinks and threw an extra bag in the cooler with the hot food. We gave them a good teasing and enjoyed the pie anyway! This recipe is from Bride and Groom: First and Forever.
Provided by cookiedog
Categories Lunch/Snacks
Time 1h47m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 Degrees F. Line a baking sheet with aluminum foil and brush with olive oil.
- Place teh tomatoes on the baking sheet, brush with the olive oil, and season with the kosher salt and pepper to taste. Roast until the tomatoes are slightly dehydreated but not completely dry, 1 to 1 1/2 hours. (Plum tomatoes take about 1 hour. Peak of season summer tomatoes take about 1 1/2 hours).
- If using a homemade piecrust, bake it blind as directed. If using a frozen pie shell, prebake it according to the package directions. While the crus is still warm, sprinkle with 1/2 cup of the Parrano cheese.
- Adjust the oven to 400 degrees F. Layer half of the tomatoes on top of the cheese and sprinkle with half of the basil. Layer the remaining tomatoes on top and sprinkle with the remaining basil.
- Combine the oregano, Parmesan cheese, mayonnaise, and pepper to taste in a small bowl. Spoon the mixture on top of the tomatoes. Top with the remaining 3/4 cup parrano cheese. Place the pie on the prepared baking sheet and bake until the cheese is lightly browned, 20 to 30 minutes. Serve slightly warm or at room temperature. Garnish with sliced basil before serving.
Nutrition Facts : Calories 275, Fat 19.8, SaturatedFat 5.8, Cholesterol 20.6, Sodium 587.7, Carbohydrate 17.7, Fiber 1.7, Sugar 4.7, Protein 7.8
TOMATO PIE
This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 8
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.
RUSTIC TOMATO BASIL PIE
This pie is made of commonly found ingredients found in most kitchens. Any leftover garlic mayonnaise can be stored, covered, in the refrigerator up to one week.
Provided by threeovens
Categories Vegetable
Time 1h
Yield 4 main dish 8 appetizer, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F; line a baking sheet with parchment paper.
- In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
- Season tomatoes lightly with salt and pepper.
- Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
- Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
- Scatter basil over tomatoes.
- Made a second layer of tomatoes and basil.
- Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
- Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
- Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
- Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.
Nutrition Facts : Calories 142.9, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 216.1, Carbohydrate 13.2, Fiber 1.9, Sugar 5.6, Protein 1.7
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