Best Tomato Basil Pie Recipes

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TOMATO BASIL PIE



Tomato Basil Pie image

This delightful baked tomato, basil and cheese pie made with Original Bisquick® mix is ideal for a Summer brunch or a light dinner.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 1/3 cups finely chopped onion
1 1/4 cups Original Bisquick™ mix
3 tablespoons cold butter
3 tablespoons boiling water
1 1/2 cups shredded Parmesan cheese (6 oz)
6 large plum (Roma) tomatoes, sliced
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup chopped fresh basil leaves
1/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup mayonnaise
Additional chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 8 minutes, stirring occasionally, until browned. Remove from heat.
  • In medium bowl, place Bisquick mix; cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
  • Sprinkle 1/2 cup of the cheese in crust. Arrange half of the tomato slices over cheese. Sprinkle with half each of the flour, onion, chopped basil, salt and pepper. Repeat layers. In small bowl, mix mayonnaise and remaining 1 cup cheese; spread over top of pie to within 1 inch of edge.
  • Bake 24 to 26 minutes or until lightly browned. Let stand 10 minutes before cutting. Garnish with additional basil.

Nutrition Facts : Calories 390, Carbohydrate 19 g, Fat 5 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg

GARLIC BASIL TOMATO PIE



Garlic Basil Tomato Pie image

This is one of my most favorite appetizers, great for serving in the summer when tomatoes are at their best. I once tripled the garlic, not very sociable!

Provided by Mirj2338

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 9 inch pie shell
1 tablespoon olive oil
1/2 cup torn fresh basil leaf
1 tablespoon minced fresh garlic
8 ounces provolone cheese, thinly sliced
8 ripe plum tomatoes, thinly sliced,seeded
1/2 cup freshly grated parmesan cheese

Steps:

  • Bake the piecrust at 375 degrees 10 minutes, or until light brown.
  • Meanwhile, in small saucepan, combine oil and garlic.
  • Cook over low heat just until heated, stirring occasionally.
  • Arrange half of the provolone cheese over the partially baked crust.
  • Sprinkle with half of the basil and top with half of the tomatoes.
  • Sprinkle with half of the Parmesan cheese.
  • Repeat layers.
  • Finally, spoon garlic mixture over pie.
  • Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown.
  • Let stand 5 minutes.

Nutrition Facts : Calories 235.9, Fat 16.3, SaturatedFat 7.8, Cholesterol 25.1, Sodium 449.2, Carbohydrate 11.6, Fiber 1, Sugar 2.5, Protein 11

TOMATO AND BASIL PIE



Tomato and Basil Pie image

Make and share this Tomato and Basil Pie recipe from Food.com.

Provided by jovigirl

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 pie crust, unbaked
1 1/2 cups shredded mozzarella cheese, divided
5 roma tomatoes or 4 medium tomatoes
1 cup loosely packed fresh basil leaf
4 garlic cloves, peeled
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1/8 teaspoon white pepper

Steps:

  • Unfold piecrust according to package directions. Place in a 9-inch quiche or pie dish. Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese. Adjust oven to 375°F.
  • Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
  • In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
  • In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.
  • Bake at 375°F for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.

Nutrition Facts : Calories 516.5, Fat 36.2, SaturatedFat 11.8, Cholesterol 46.3, Sodium 806.3, Carbohydrate 33.2, Fiber 3.1, Sugar 4.5, Protein 15.9

TOMATO-BASIL SPAGHETTI PIE



Tomato-Basil Spaghetti Pie image

Spaghetti pie--a traditional Italian dish often made using leftover pasta--gets bumped up to center stage with just-cooked spaghetti, two types of cheese and tons of fresh herbs. A few shortcuts, including jarred sauce and cubed pancetta, make it easy to assemble for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 pound spaghetti
One 24-ounce jar tomato-basil sauce
2 cups cubed fontina cheese (about 8 ounces)
1 cup milk
1/2 cup fresh basil leaves, chopped
1/2 cup fresh parsley leaves, chopped
3 large eggs, lightly beaten
2 cups grated Asiago cheese (about 8 ounces)
One 6-ounce package cubed pancetta

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of well-salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Drain well and let cool slightly.
  • Whisk together the tomato sauce, fontina, milk, basil, parsley, eggs, 1 cup of the Asiago, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the spaghetti and toss to coat.
  • Heat a 12-inch cast-iron skillet over medium-high heat and add the pancetta. Cook until golden and crispy, about 5 minutes. Transfer to the bowl with the pasta and toss to combine. Let the skillet cool for 5 minutes.
  • Pour the pasta mixture into the skillet and sprinkle the remaining 1 cup Asiago on top. Bake until the cheese is melted and bubbling and a knife inserted and turned in the center of the pie does not release any loose egg batter, 45 to 50 minutes.
  • Run a spatula underneath the pie to loosen the base. Slide it onto a serving plate and cut into wedges.

RUSTIC TOMATO BASIL PIE



Rustic Tomato Basil Pie image

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

1/2 cup mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice
kosher salt
cracked black pepper
3 large tomatoes, cored and cut into slices slightly thinner than 1/2 inch
unbaked 9-inch pie crust, preferably the rolled refrigerated kind
10 basil leaves
extra virgin olive oil, for drizzling

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

CABBAGE-RICE POT PIE WITH BASIL-TOMATO SAUCE



Cabbage-Rice Pot Pie with Basil-Tomato Sauce image

Dinner ready in 40 minutes! Bake this pot pie made with cabbage and rice topped with flaky pastry layer.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 11

1 1/2 cups water
1 extra-large vegetarian vegetable bouillon cube
3 cups coleslaw mix (from 16-oz bag)
2 cups refrigerated or frozen shredded hash brown potatoes
1 1/4 cups uncooked instant rice
1 package (8 oz) cream cheese, softened
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1 sheet frozen puff pastry (half of 17 1/4-oz package), thawed
1 can (10 3/4 oz) condensed tomato soup
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/4 cup water

Steps:

  • Heat oven to 400°F. Grease 9-inch deep-dish pie plate with shortening. In 3-quart saucepan, heat 1 1/2 cups water to boiling. Stir in bouillon cube, coleslaw mix and potatoes. Return to boiling. Reduce heat to medium; cover and cook 5 minutes.
  • Stir in rice, cream cheese and 2 tablespoons basil. Remove from heat; cover and let stand 5 minutes. Stir cabbage mixture; spoon into pie plate.
  • Unfold puff pastry sheet; place over coleslaw mixture. Trim pastry to fit pie plate; with fork, press edge of pastry onto edge of pie plate.
  • Bake uncovered about 25 minutes or until golden brown. During last 5 minutes of baking, in 1-quart saucepan, heat sauce ingredients over medium-low heat. Serve pie with warm sauce.

Nutrition Facts : Calories 530, Carbohydrate 60 g, Cholesterol 85 mg, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 2 g

TOMATO AND BASIL PASTA PIE



Tomato and Basil Pasta Pie image

Experience amazing flavor when you make this Tomato and Basil Pasta Pie! Add zucchini to this delicious pasta dish - you won't be disappointed!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 9

2-2/3 cups fideo cut spaghetti, uncooked
1 lb. lean ground beef
1 small onion, chopped
1 small zucchini, chopped
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
3/4 cup CLASSICO Light Creamy Alfredo Pasta Sauce
2 egg whites, lightly beaten
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Parmesan Cheese, divided

Steps:

  • Cook spaghetti in large saucepan as directed on package, omitting salt.
  • Meanwhile, brown meat with onions in large nonstick skillet on medium heat; drain. Add zucchini and tomatoes; cook 4 to 5 min. or until zucchini is tender, stirring frequently.
  • Drain spaghetti; return to pan. Add pasta sauce, egg whites, 1/2 cup mozzarella and 1 Tbsp. Parmesan; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; press onto bottom and up side of pie plate to form crust. Fill with meat mixture; top with remaining cheeses.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

TOMATO BASIL EGG PIE



Tomato Basil Egg Pie image

Make and share this Tomato Basil Egg Pie recipe from Food.com.

Provided by Lori Mama

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 9

2 cups sliced mushrooms
1 tablespoon oil
1 tablespoon butter
6 eggs
1/4 cup half-and-half
salt and pepper, to taste
2 -3 tomatoes, sliced
1/4 cup thin ribbons basil (chiffonade)
2 cups sharp cheddar cheese

Steps:

  • Preheat oven to 350.
  • In a non stick, oven going frying pan, over medium high heat.
  • saute the mushrooms in the oil and butter until slightly browned. Add seasonings to taste.
  • Meanwhile, in a small mixing bowl, beat the eggs and half/half until combined. again add seasoning to taste.
  • When mushrooms are well sauteed, add the egg mixture.
  • Place the sliced tomatoes around on top of the egg mixture.
  • Evenly distribute the basil on the tomatoes.
  • Place in the oven and bake 15-20 minutes.
  • Remove and sprinkle the cheese on top.
  • Return to oven and bake until melted. About 3-5 minutes.
  • Cut into 4 slices and serve hot along with some baked potato wedges.

Nutrition Facts : Calories 429.5, Fat 34.1, SaturatedFat 17.6, Cholesterol 351.6, Sodium 493.9, Carbohydrate 5.5, Fiber 1.1, Sugar 2.9, Protein 25.7

TOMATO-BASIL PIE



Tomato-Basil Pie image

Make and share this Tomato-Basil Pie recipe from Food.com.

Provided by Southside Princess

Categories     < 60 Mins

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 pie crust
5 roma tomatoes
1 1/2 cups shredded mozzarella cheese, divided
1 cup fresh basil, chopped plus more for optional garnish
4 garlic cloves, chopped
1/3 cup mayonnaise (not miricle whip)
1/4 cup parmesan cheese
salt
pepper

Steps:

  • Preheat oven to 450*.
  • Fit pastry into pie plate and line with foil to prevent burning.
  • Bake for 5-8 minute.
  • Remove foil and bake 5-8 minute longer or until crust is set and just beginning to brown.
  • Reduce oven temp to 375*.
  • Meanwhile slice tomatoes and place on paper towel to drain.
  • Sprinkle 3/4 cup mozerella on crust.
  • Place tomatoes over mozerella.
  • Combine basil and garlic and sprinkle over tomatoes.
  • Stir together remaining 3/4 cup mozerella,mayo, parmesan, salt and pepper to taste then spoon on top garlic,/basil layer.
  • Bake for 20-25 minutes or until edges are brown and cheese is bubbly.
  • If necessary, shield edges of crust with foil to prevent burning.
  • If desired, garnish with more basil.
  • Serve warm.
  • ENJOY!

Nutrition Facts : Calories 239, Fat 16.4, SaturatedFat 5.7, Cholesterol 21.9, Sodium 368.3, Carbohydrate 15.4, Fiber 1.5, Sugar 2, Protein 7.9

TOMATO BASIL PIE



TOMATO BASIL PIE image

Categories     Tomato

Yield 6

Number Of Ingredients 9

1 recipe of your favorite pie crust
Heat oven to 350° and bake crust 10 min.
Allow to cool
Filling:
4-6 medium fresh tomatoes slice 1/4" thick
1/4 cup roughly chopped fresh basil
salt and pepper to tast
1 1/2 cups Hellman's Mayo
1 1/2 cup shredded white or yellow cheeses (ruth uses Mozzarella)

Steps:

  • Place layer of tomatoes in cooled crust. Sprinkle with some basil, salt and pepper. Repeat layers until it reaches within 1/2" of rim Mix Mayo and cheese together. Spread evenly over contents of pie. Bake 375° for 30-40 min. Allow to cool before cutting.

TOMATO BASIL PIE



Tomato Basil Pie image

I manage the children's garden at a community garden, and we have so many tomatoes so I adopted this recipe but changed some of the ingredients. I might even use hot peppers in it for a kick and change of pace. It is very good.

Provided by Nancy R

Categories     Side Casseroles

Time 40m

Number Of Ingredients 10

1 unbaked pie crust, deep-dish
2 large tomatoes, sliced
1 large onion, chopped
1 green pepper, diced
2 Tbsp butter
8 slice crisp-fried bacon, crumbled
1 c grated sharp cheddar cheese
1/2 c mayonnaise
1/2 c basil, fresh, cut in to a chiffonade
salt and pepper, and garlic powder to taste for the tomatoes

Steps:

  • 1. Slice tomatoes and place in unbaked pie crust. Season with salt, pepper, and garlic powder to taste. Sprinkle with basil.
  • 2. Saute onions and peppers in butter and place on top of sliced tomatoes.
  • 3. Add bacon pieces.
  • 4. Mix cheese and mayonnaise and spread over the top.
  • 5. Bake at 350 for 30 minutes until crust is well browned.
  • 6. TIP: If your tomatoes are very juicy you may want to place on paper towels to soak up some juice.

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