Best Tomato And Potato Pie Recipes

Potato and Tomato Pie image

Provided by Brian Holley

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

6 medium sized potatoes
4 tablespoons red pepper paste
1 bunch fresh parsley
1 garlic clove
1 fresh red chile, seeded
3 tablespoons olive oil
1/2 lemon, juice of
salt
pepper
1 1/2 lbs tomatoes, skinned seeded and sliced
3 large red peppers, seeded and sliced into four lenghtwise
1 tablespoon sea salt
2 garlic cloves
4 tablespoons olive oil

Steps:

RED PEPPER SAUCE.
Mix together the salt and peppers, allow to stand for 1 day.
Heat a grill, Wash the peppers, drain and pat dry.
Place the peppers on a baking tray skin side uppermost and place it under the grill, grill till the skin is charred.
Allow to cool and remove the skins.
In a blender puree the peppers with the garlic and olive oil.
Peel and slice the potatoes, when just done drain them.
Oil a shallow baking dish Spread a thin layer of pepper paste on the bottom of the dish. Now add the potatoes, spread the rest of the pepper paste over the potatoes.
Top the potatoes with the sliced tomatoes.
Chop together the parsley, garlic and chillies, mix with the oil and lemon juice. Spread the oil mix over the tomatoes, season with salt and pepper.
Preheat oven to 200C and bake for 30 minutes.
Serve hot.

Nutrition Facts : Calories 535.8, Fat 24.9, SaturatedFat 3.5, Sodium 1790.2, Carbohydrate 73.7, Fiber 12.6, Sugar 13.1, Protein 10.3

Tomato and Potato Pie image

Provided by Karen Sills @redhotchilipeppers

Categories Vegetables

Number Of Ingredients 11

1 - 9-inch deep pie shell
2/3 cup(s) half and half
2 - eggs, beatened
2 tablespoon(s) mccormick tuscan perfect pinch
1 cup(s) shredded cheddar cheese
2 14.5 ounce(s) cans sliced new potatoes, drained
4 - euro freshh farms campari tomatoes,sliced
- salt and pepper
1/3 cup(s) real bacon by oscar mayor
2 tablespoon(s) melted butter
9-inch - deep pie shell

Steps:

Preheat oven to 350. Bake pie shell 5 to 10 minutes.
Mix the half and half and the eggs together with the Tuscan seasoning. Set aside.
Pour potates onto a paper towel and pat them dry. Slice tomatoes. Salt and pepper the potatoes and the tomatoes.
Pour a small amout of the half and half mixture into pie shell. Add a littel cheese.
Next layer in some potatoes and tomatoes. Pour some more half and half mixture over and top with the cheese. Keep doing in this order until all the potatoes and tomatoes are in. Top with cheese.
Cover the outer parts of the crust with foil. Set on a cookie sheet. Bake 45 minutes.
Using a fork poke holes all over the top. Sprinkle with the bacon and then drizzle the butter over. Remove the foil and bake 5 minutes longer.