ITALIAN TOMATO PIE
Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910. Tomato pie remains popular in Philadelphia where it is cut into long strips and called pizza strips, red bread, party pizza, strip pizza, or bakery pizza. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. It resembles the Italian sfincione.
Provided by Michael Contakes
Time 12h
Yield 8
Number Of Ingredients 16
Steps:
- Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
- Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
- Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
- Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
- Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
- When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
- Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
- Sprinkle with Pecorino Romano cheese, cut into slices, and serve.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 49.7 g, Cholesterol 11.5 mg, Fat 17.4 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 770.3 mg, Sugar 4.3 g
TOMATO AND ROASTED GARLIC PIE
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Provided by Rick Martinez
Categories Bon Appétit Lunch Dinner Brunch Pie Tart Tomato Garlic Cheese Parmesan Shallot Mayonnaise Egg Summer Bake Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Picnic
Yield Makes 1 (9"-diameter) pie
Number Of Ingredients 14
Steps:
- Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
- Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
- Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
- Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
- Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
- Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.
TOMATO PIE WITH CORNMEAL CRUST
Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.
Provided by Kardea Brown
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
- For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
- Preheat the oven to 400 degrees F.
- Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
- Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
- Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
EGGPLANT AND TOMATO PIE
Tomatoes have another week or so to go in most farmers' markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h
Yield 1 pie, serving 6 generously
Number Of Ingredients 11
Steps:
- Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
- Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
- Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
- Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 10 grams, TransFat 0 grams
ITALIAN TOMATO PIE
Perfect for a ladies' luncheon or Sunday brunch, this tomato-topped pie is like quiche but without the eggs. Your guests are sure to enjoy the delicious combination of olives, onions, cheese and herbs. -Arlene Bauernfeind, Appleton, Wisconsin
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside. , In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese. , Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper., Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 256 calories, Fat 16g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
RUSTIC TOMATO PIE
Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325 calories, Fat 25g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 409mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
TOMATO PIE WITH PIMENTO CHEESE TOPPING
Tomato pie is just the kind of supper a Southern cook might serve in the summer: savory and rich, but vibrant with super-fresh vegetables and herbs. Virginia Willis, a Georgia native and food writer, had the inspired idea to add a topping of pimento cheese, another Southern classic. There are multiple steps here because of the scratch-made crust, but everything can be baked in the cooler parts of the day, and the pie can be served warm or at room temperature.
Provided by Julia Moskin
Categories brunch, dinner, lunch, pies and tarts, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the dough: In a food processor fitted with the metal blade, combine the flour and salt. Add the butter. Process until the mixture resembles coarse cornmeal, 8 to 10 seconds. Add the egg yolks and pulse until just combined. Pulse in 5 to 6 tablespoons ice water, 1 tablespoon at a time, just until the mixture holds together as a soft dough, not crumbly or sticky. Use your hands to shape into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 30 minutes (or longer, if desired).
- Lightly flour a clean work surface and rolling pin. Unwrap and roll out the dough, starting in the center and rolling up to, but not over, the top edge of the dough. Return to the center, and roll down to, but not over, the bottom edge. Give the dough a quarter turn, and continue rolling, repeating the turns until you have a circle about 1/8-inch thick.
- Transfer to a 9-inch pie pan, being careful not to stretch or pull the dough. Cut away any excess dough, leaving enough to make a thick edge around the rim. Tuck the edges under, press together and, if desired, crimp the edge. Chill until firm, at least 30 minutes.
- Bake the crust: Heat oven to 425 degrees. Prick the bottom of the dough lightly all over with a fork. Line the dough with parchment paper and fill with pie weights, dried beans or uncooked rice, enough to come halfway up the sides of the pan. Bake for 20 minutes. Remove from the oven and remove the paper and weights. Set crust aside to cool to room temperature.
- Meanwhile, line a rimmed baking sheet with paper towels. Using a serrated knife, core the tomatoes and slice them 1/4 inch thick. Place a layer of tomato slices on the baking sheet and sprinkle lightly with kosher salt. Top with more paper towels and repeat with remaining tomatoes. Set aside for at least 30 minutes.
- If using bacon, place in a medium skillet over medium heat, and cook until just crisp, about 5 minutes. Drain on paper towels. Pour off all but about 1 tablespoon of the rendered fat from the pan (discard the fat or reserve it for another use). Or, skip the bacon and start the next step with 1 tablespoon olive oil in the pan.
- Heat the bacon fat or olive oil over medium heat, then add onions and a pinch of salt. Cook, stirring often, until lightly caramelized and golden brown, about 20 minutes. (Don't rush this process: the onions should not be white or crunchy.)
- Assemble the pie: Heat oven to 350 degrees. Pat half the tomatoes dry with paper towels and arrange closely in the pie crust. Add half the onions, bacon and herbs. Season with salt and pepper. Repeat with remaining tomatoes, onions, bacon and herbs.
- In a bowl, combine the cheese, mayonnaise and pimento very well. Gently spread the mixture on top of the pie. Bake for 30 minutes, or until lightly browned. Transfer to a wire rack to cool at least 30 minutes. Serve warm or at room temperature, slicing with a serrated knife.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 28 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 1 gram
SOUTHERN TOMATO PIE
Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.
Provided by Jasmine
Categories Savory Pies
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
- Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
- Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
- Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
- Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
- Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg
SLOW-ROASTED TOMATOES WITH OLIVE OIL AND LIME
Inspired by a meal at Le Jardin des Plumes in the French town of Giverny, where the artist Monet lived and worked, this dish is as beautiful as it is unusual: It's simply a tomato gently roasted and basted with olive oil. It tastes vegetal and rich, as you'd expect, but it's also sweet and citrusy. The surprise is at the core, which gets filled with sugar and lime zest. During the hours in the oven, the oil, sugar and zest find their way into every fiber of the tomato, technically making it a kind of confit, a dish usually cooked in fat or sugar - or, in this case, both. Serve the tomato warm or at room temperature as a starter, perhaps with a tiny salad, or, for your most adventurous friends, serve it chilled for dessert, topped with vanilla ice cream, a drizzle of oil and some flaky salt.
Provided by Dorie Greenspan
Categories appetizer, dessert, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Center a rack in the oven and heat to 200 degrees. Have a nonreactive baking pan at hand that can hold the tomatoes comfortably, such as a 9-inch, deep-dish pie plate.
- Put a large saucepan of water to boil and fill a large bowl with cold water and ice cubes. Cut a shallow X in the bottom of each tomato, and one by one, drop them into the boiling water. Count 15 to 20 seconds, then transfer the tomatoes to the bowl of ice water. Peel each tomato. Using a small knife, remove each tomato's core, creating a V-shaped hollow an inch or so deep. Arrange the tomatoes in the pan.
- Put the sugar in a small bowl, then finely grate the zest from both limes over it. Rub the ingredients together between your fingertips until the sugar is moist and aromatic and maybe colored. Spoon an equal amount of sugar into each tomato.
- If you're using lemon or lime oil or extract, stir it into the olive oil. Spoon the olive oil over the tomatoes, allowing just a few drops to fall into the tomatoes' hollows.
- Bake for 2 to 3 hours, basting a couple of times each hour, until the tomatoes are soft all the way through but still hold their shape. (You can poke them with a bamboo skewer or the tip of a thin knife to test.) Remove the dish from the oven, and season the tomatoes with salt and pepper.
- These are best served at room temperature, but can also be enjoyed warm or even chilled. Spoon a little oil from the baking dish over each tomato just before serving. These are at their peak the day they are made, but they'll hold for a day in the refrigerator. If you've refrigerated the tomatoes, it's best to serve them either chilled or at room temperature.
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BEST SOUTHERN TOMATO PIE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
Ratings 158Calories 282 per servingCategory Main Course
- Heat oven to 375 degrees F. Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.
- Roll out pie crust and use it to line a pie plate. Crimp the edges and poke holes in the bottom of the crust using the tines of a fork. Par-bake the crust for 10 minutes. Since this won't bake all the way before being filled, it shouldn't shrink too badly, so there is no need for pie weights in my experience.
- While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine.
- When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture. Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture. Spread the cheese mixture over the top of the pie.
OLD-FASHIONED TOMATO PIE - LAVENDER AND LOVAGE
From lavenderandlovage.com
4.6/5 (7)Total Time 1 hrCategory PiesCalories 260 per serving
- Pre-heat the oven to 200C/400F/Gas mark 6. Line a 25cm (12") large pie dish with baking paper.
- Fry the onion in the olive oil over a gentle heat until it is soft and translucent. Set it aside to cool.
- Ease the ready-rolled pastry into the prepared pie dish and trim the edges around the top of the pie dish. Crimp the edges of the pastry with a fork and prick the bottom of the pastry case.
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