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.
GOOSEBERRY PIE I
This is a good introduction to gooseberries for those who are unfamiliar with this fruit.
Provided by Carlotta
Categories Desserts Pies Vintage Pie Recipes
Time 1h5m
Yield 1
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
- Stem and rinse berries.
- Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.
- Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar.
- Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.
Nutrition Facts : Calories 2826 calories, Carbohydrate 568.3 g, Cholesterol 2.4 mg, Fat 63 g, Fiber 25.9 g, Protein 16.2 g, SaturatedFat 15.4 g, Sodium 2115.8 mg, Sugar 420.1 g
FRESH TOMATO PIE FROM GOOSEBERRY PATCH
This recipe was featured in an email today from Gooseberry Patch. "I'm a big fan of savory pies, and tomato pie is my family's favorite. When I bring one to work for our potlucks, it's gone in the blink of an eye. This recipe is from our 101 Homestyle Favorites cookbook. I hope you like it! - Vickie" Take this Tomato Pie to your next potluck....it'll be a hit!
Provided by senseicheryl
Categories Lunch/Snacks
Time 30m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Place tomatoes between paper towels to absorb some of the moisture.
- Remove tomatoes to a bowl and sprinkle with salt and pepper.
- In a separate bowl, combine mayonnaise, cheeses, chives and basil; carefully add tomatoes.
- Pour mixture into pie crust.
- Bake for 20 to 30 minutes.
Nutrition Facts : Calories 289.7, Fat 21.4, SaturatedFat 8.3, Cholesterol 31.2, Sodium 387.1, Carbohydrate 16, Fiber 1.5, Sugar 2.3, Protein 8.9
FRESH TOMATO PIE
Make and share this Fresh Tomato Pie recipe from Food.com.
Provided by Ramona O.
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To peel tomatoes, use large pot, fill with water and bring to boil. Place tomatoes in boiling water for 1 minute and then place in large bowl of ice water for 1 minute. Remove and let cool. Skins should peel right off!
- Mix Bisquick with approximately 1/3 cup water and butter in bowl. You may need to add more water as needed to form dough.
- Press into bottom and sides of greased 13" X 9" baking dish.
- Place layer of tomatoes on Bisquick crust first and then layer of cheese over that. Continue until all tomatoes are used.
- Mix mayonnaise, onion, parsley, and basil in small bowl. Spread over top of layers. Bake at 350 degrees for 30 minutes or until crus is light golden br.
- own.
Nutrition Facts : Calories 505.1, Fat 27.9, SaturatedFat 8.9, Cholesterol 33.8, Sodium 1014.3, Carbohydrate 53.8, Fiber 3, Sugar 13, Protein 10.8
FRESH TOMATO PIE
I have not tried this yet, but it looked like something that my family would like. I can't wait until tomato season!
Provided by 911spatcher
Categories Savory Pies
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- 3 to 4 tomatoes, diced.
- salt and pepper to taste.
- 1/2 Celsius mayonnaise.
- 1 Celsius shredded sharp Cheddar cheese.
- 1 Celsius shredded Colby Jack cheese.
- 1 T. dried chives.
- 1 T. dried basil.
- 9-inch pie crust, baked.
- Place tomatoes between paper towels to absorb some of the moisture. Remove tomatoes to a bowl and sprinkle with salt and pepper. In a separate bowl, combine mayonnaise, cheeses, chives and basil; carefully add tomatoes. Pour mixture into pie crust. Bake at 400 degrees for 20 to 30 minutes.
Nutrition Facts : Calories 289.7, Fat 21.4, SaturatedFat 8.3, Cholesterol 31.2, Sodium 387.1, Carbohydrate 16, Fiber 1.5, Sugar 2.3, Protein 8.9
FRESH TOMATO PIE
I harvested quite a few beautiful tomatoes from my garden and was trying to come up with a few new ideas. Tried this one and it worked! I hope you enjoy it.
Provided by Amber C.
Categories Lunch/Snacks
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Bake pie crust at 400° for 10 to 12 minutes, until golden. Cool.
- Sprinlke half of mazzarella on bottom of cooled pie crust. top with tomato slices and arrange onion slices evenly over tomatoes.
- Combine salad dressing, remaining mozzarella, basil, salt and black pepper in a small bowl; mix well. Spoon over tomatoes and onions.
- Bake at 350° for 40 to 45 minutes, until bubbly and golden brown.
Nutrition Facts : Calories 267.5, Fat 20.8, SaturatedFat 5.9, Cholesterol 22.3, Sodium 574.1, Carbohydrate 13.7, Fiber 1.6, Sugar 2.2, Protein 6.8
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
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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