Best Tomatoes Baked In Sour Cream Recipes

TOMATOES BAKED IN SOUR CREAM

Steps:

• In casserole dish, make layers alternating stacks of tomato and onion slices, and a dab of sour cream. Keep repeating until casserole dish is full. Sprinkle sugar, salt and pepper on top. Top with remaining sour cream. Sprinkle bread crumbs on top. Bake at 350° for one hour.

VERA CRUZ TOMATOES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
• Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
• Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
• Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
• Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.

TOMATO PIE WITH SOUR CREAM CRUST

Steps:

• Preheat the oven to 375°F.
• Make the crust:
• In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
• In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
• Make the filling:
• In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
• Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
• In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
• Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
• On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
• Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect.
• Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
• Note
• Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps.