Tomato Basil Pie Food

SOUTHERN TOMATO BASIL PIE

Steps:

• Preheat oven to 450 degrees F.
• Prepare the pie crust by mixing the flour and salt in a bowl.
• Add the cold butter and shortening. Using a pastry cutter (trust me, it's worth the couple of bucks), cut the fats into the flour mixture until it resembles small peas.
• Using a tablespoon, add a little water to the flour mixture at a time, using a fork to stir everything together until the dough just comes together. It should not be smooth and soft like cookie dough, but instead a little more flaky until you squeeze it together.
• Place the dough between two pieces of plastic wrap, shaping it into a ball.
• Using a rolling pin, roll the dough out into a circle.
• Place in a pie dish and trim any overhanging dough, leaving a good inch around the lip. Crimp this dough and prick the bottom and sides of the pie crust.
• Sprinkle with parmesan cheese and 1/4 cup mozzarella and place in a 450 degree F oven for 10 minutes.
• Remove from the oven to cool while you prepare the filling.
• Slice the tomatoes thin and place on a double layer of paper towels
• Lightly salt tomato slices and leave them for 10 minutes. The salt will pull out excess water which the paper towels will sop up so you don't have a wet pie.
• Combine 1/4 cup cheddar cheese and 1/2 cup mozzarella cheese in a small bowl. Set aside.
• Sprinkle tomato slices with the garlic powder, oregano, and black pepper to taste. Layer 1/3 of the tomato slices, 1/3 of the cheese mixture, and 1/3 of the basil. Repeat layers.
• In a small bowl combine remaining 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over the final layer of tomatoes.
• Reduce oven heat to 350 degrees F and bake the pie uncovered for 30-35 minutes. Cool before serving.

TOMATO BASIL PIE

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.

HEIRLOOM TOMATO AND BASIL TART

Steps:

• For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
• For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
• Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

TOMATO PIE

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-BASIL SPAGHETTI PIE

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.

BEST TOMATO PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
• Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
• Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
• Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

SUMMER TOMATO PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
• Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

BASIL TOMATO TART

Steps:

• Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil. , Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust. , Cut each tomato into eight wedges; remove seeds. Arrange over cheese. , In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes. , Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

TOMATO PIE

Steps:

• Heat oven to 350ºF.
• Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Pierce bottom and side with fork. Bake 12 to 14 min. or just until edge begins to brown. Meanwhile, place tomatoes in colander set over bowl; press onto tomatoes with back of spoon to release as much juice as possible. Discard juice.
• Sprinkle onions onto bottom of crust; top with tomatoes and basil. Combine cheese and mayo; spoon over tomatoes, to within 1/2 inch of edge.
• Bake 30 to 32 min. or until filling is heated through and crust is golden brown.

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.

PAULA DEEN'S TOMATO PIE

Steps:

• Set oven to 350 degrees F.
• Place the pie shell onto a baking sheet.
• Lightly brush the bottom and sides with egg white.
• Partially bake the pie crust for 8 minutes at 350 degrees.
• Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
• In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
• Bake at 350 degrees F for 30 minutes or until lightly browned.

TOMATO-BASIL PIE

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!

TOMATO BASIL EGG PIE

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.

TOMATO AND BASIL PASTA PIE

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.

GARLIC BASIL TOMATO PIE

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.