Paula Deen Tomato Pie Recipes

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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



Tomato Pie image

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.

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
1/2 small sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
1 rolled 9-inch pie crust, store-bought or homemade
1 cup freshly grated sharp Cheddar
1 cup freshly grated mozzarella
1 cup mayonnaise
1/2 cup fresh basil leaves, torn, plus small leaves for garnish

PAULA DEEN'S TOMATO PIE

This is a wonderful simple recipe to use up your garden-ripe tomatoes and fresh basil, taken from one of her most popular cookbooks "Paula Deen's Kitchen Classics" prep time does not include preparing and baking the pie crust

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9



Paula Deen's Tomato Pie image

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.

1 deep dish pie shell (9-inch)
1 egg white (lightly beaten, about 1 tablespoon)
5 roma tomatoes (use only Roma tomatoes)
8 -10 fresh basil leaves, chopped
1 large green onion, chopped
salt & freshly ground black pepper (to taste)
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise (can reduce to 3/4 cup)

TOMATO PIE

this dish is great when you have more tomatoes then you know what to do with. It always makes a nice lunch meal, as well as a dinner meal

Provided by jean1

Categories     One Dish Meal

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6



Tomato Pie image

Steps:

  • Preheat oven 425F degrees.
  • Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
  • Remove from oven.
  • Reduce oven to 400F degrees.
  • Line the bottom of pie crust with tomato slices.
  • Sprinkle on spices.
  • In bowl, mix mayonnaise and cheese.
  • Spread evenly over the tomato slices covering all the edges (like putting on iceing).
  • Bake for 35 minutes.
  • Serve at once while still hot and bubbling.

Nutrition Facts : Calories 75.1, Fat 5.6, SaturatedFat 3.2, Cholesterol 14.8, Sodium 102.2, Carbohydrate 2.5, Fiber 0.5, Sugar 0.9, Protein 3.9

1 -9 inch pie crust
2 -3 tomatoes, sliced
1/4 teaspoon chives, basil
salt and pepper
1/4 cup mayonnaise, lite
1 cup shredded cheddar cheese

TOMATO PIE

Make and share this Tomato Pie recipe from Food.com.

Provided by seahorse73

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8



Tomato Pie image

Steps:

  • Preheat oven to 350 degrees.
  • Blind bake the pie crust, so it is not soggy.
  • Place the tomatoes in a colander in the sink in 1 layer.
  • Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
  • Layer the tomato slices, basil and onion in pie shell.
  • Season with salt and pepper.
  • Combine the grated cheeses and mayonnaise together.
  • Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
  • To serve: cut into slices and serve warm.

Nutrition Facts : Calories 279.9, Fat 17.9, SaturatedFat 8.8, Cholesterol 34.5, Sodium 359.3, Carbohydrate 18.9, Fiber 2.1, Sugar 3.7, Protein 11.4

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 prebaked 9-inch deep dish pie crust
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise
salt and pepper

PAULA DEEN'S TOMATO GRITS

Make and share this Paula Deen's Tomato Grits recipe from Food.com.

Provided by Punky Julster

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11



Paula Deen's Tomato Grits image

Steps:

  • Preheat oven to 350 degrees F.
  • In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
  • Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
  • Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/2 cup butter, plus
1 tablespoon butter
1/3 cup diced green onion
4 teaspoons processed cheese, cubed (suggested ( Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese, divided
1 (14 ounce) can Rotel Tomatoes

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