Best Tommy Toe Pie Recipes
TOMMY TOE PIE
This recipe is from Rebecca Laney-Meers, Jackson Mississippi and she was one of the winners in the Mississippi magazine contest. Her memories of this pie take her back to the 1960s when as a child in her grandmother Kate's kitchen in west Jackson she renamed the recipe Tommy Toe Pie. It was called Tomato Pie. Rebecca's time with her grandmother was quality time, and over the years she has tried many tomato pies, but grandmother Kate's has remained the best. And when the tomatoes start coming in from the garden, this is her go-to recipe for her family. Thanks Rebecca! Feel free to add in fresh herbs, like the basil, oregano, etc. Enjoy!
Provided by Sharon123
Categories Lunch/Snacks
Time 1h10m
Yield 1 pie
Number Of Ingredients 10
Steps:
- The day before, slice 3 to 5 tomatoes and drain on paper towels.
- Refrigerate.
- Bake deep-dish pie shell according to package directions.
- Cool.
- Mix cheeses, mayonnaise and basil. Set mixture aside.
- Spread the bottom of the pie shell with Dijon mustard. Place one layer of tomatoes, and then sprinkle with salt and pepper.
- Layer ½ of the cheese and mayonnaise mixture.
- Sprinkle with chopped green onions. Repeat layers. End with ½ cup of shredded Parmesan cheese on top.
- Bake at 375 degrees for 35-40 minutes. Enjoy!
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.
TOMATO PIE I
Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe.
Provided by Donnak
Categories Main Dish Recipes Savory Pie Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 21.9 g, Cholesterol 56.8 mg, Fat 35.3 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 14 g, Sodium 778.2 mg, Sugar 5 g
FRESH TOMATO PIE
A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.
Provided by Britt Terry
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g
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