Parmesan Tomato Pie Food

TOMATO PIE

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
• Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
• Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
• Combine the grated cheeses and mayonnaise or Greek yogurt together.
• Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
• Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
• You might also like, Garden Vegetable Pie.

FRESH TOMATO PIE

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.

THE BEST TOMATO PIE

Steps:

• Preheat the oven to 350ºF and if making prepare the pie dough.
• Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
• In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
• Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
• Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
• Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

BAKED PARMESAN TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Place tomatoes cut-side up on a baking sheet.
• Top with Parmesan, oregano, salt and pepper.
• Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

SPINACH, PARMESAN AND TOMATO QUICHE

Steps:

• For the crust: Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees.
• For the filling: Sprinkle the chives evenly over the crust. Toss the Parmesan, spinach and tomato in a small bowl and sprinkle it in an even layer over the chives.
• For the custard: Whisk the heavy cream, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper together in a medium bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
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TOMATO PIE

Steps:

• Preheat the oven to 350 °F.
• Spread the inside of the pie crust with the mustard. Layer half of the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie.
• Bake until bubbly, about 20 minutes. Let cool. Top with remaining tomatoes. Serve at room temperature.

TOMATO PIE

Steps:

• Prep: Preheat the oven to 450F. Prep a 9" pie dish with the pie crust.
• Prep tomatoes: Salt the tomatoes and set them aside to drain on a paper towel or kitchen towel lined plate for about 10 minutes. Carefully squeeze as much excess moisture out of the tomatoes with paper towel or the kitchen towel.
• Layer: the tomatoes, onion, and basil into the pie shell.
• Cheese mixture: Mix the cheeses, mayonnaise, garlic powder, hot sauce, salt, and pepper together. Spread this mixture over the tomatoes.
• Bake: for 25-30 minutes or until browned and bubbly. Let the pie cool down fully before slicing and serving.

RUSTIC TOMATO PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

GARDEN FRESH TOMATO AND BACON PIE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. With fork spear bottom of crust. Bake crust for about 10 minutes in preheated oven.
• 3. Remove crust from oven. Reduce heat to 350 degrees.
• 4. Now add a layer of cheese, onion, and tomatoes to pie crust. Sprinkle with salt, pepper, oregano and basil. Continue layering until ingredients are gone except for 1/2 cup of cheese. I had 2 layers. NOTE: Chop tomatoes and drain in a colander for at least 30 minutes before adding to pie. You can slice the tomatoes if desired. Use firm ripe tomatoes. You don't want the pie to be juicy
• 5. Combine the crumbled bacon, mayonnaise, and cheese: spread on top of the pie. NOTE: Add'l mayo may be needed but don't go overboard. Sprinkle with extra cheese if desired.
• 6. Bake for 35 to 40 minutes. Let stand for at least 15 minutes before cutting. Enjoy!

COPYCAT MARY MAC'S TOMATO PIE

Steps:

• Preheat oven to 350 - spray a 1.5-2 qt casserole dish (8×8 square or 5×7 rectangle) with non-stick spray
• Heat olive oil in a large skillet over medium heat
• Add onions and cook, stirring occasionally until softened and carmelized, about 4-5 minutes.
• Add salt and pepper and remove from heat.
• Crush 1 sleeve of Ritz crackers in the bottom of the casserole dish (I prefer to crush by hand - I like the varied sizes of the pieces vs. pulverizing them with a food processor)
• Pour 1 can of tomatoes (undrained) over the crackers
• Spread 1/2 of the sautéed onions over the tomatoes
• Repeat the tomato/onion layers
• Crust 1 sleeve of Ritz crackers on top of the tomato/onion layer
• In a bowl, mix together mayo, cheddar, Parmesan and basil
• Spread this mixture on top of the cracker crumbs. You have to put it on in spoonfuls and then spread lightly with a knife otherwise it just sticks to your cracker crumbs. I laid the mayo mixture on a spot and then lightly spread it and repeated until I covered the crackers.
• Crush 1/2 sleeve of Ritz over top of the mayo mixture
• Bake for 30 minutes
• Serve