Tomato Pie Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the inside of the pie crust with the mustard. Layer 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. Serve at room temperature.

Steps:

• Position an oven rack in the lower third of the oven and preheat to 375 degrees F.
• Place the tomatoes on a rack in the sink in 1 layer. Sprinkle with the salt and allow to drain for 10 minutes.
• Line the pie shell with foil and fill with pie weights, dried beans or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake until light golden, 10 minutes more. Remove to cool in the pan on a wire rack.
• Reduce the oven temperature to 350 degrees F. Heat the oil in a skillet over medium heat. Add the onions and season with salt and pepper. Cook until soft and translucent, 3 to 5 minutes. (Don't skip this step! Not cooking the onions will make the pie soggy and wet.)
• Pat the tomato slices dry on both sides with paper towels. Layer the tomato slices, cooked onions and chopped herbs in the baked pie shell. Season each layer with pepper. Combine the grated cheeses and mayonnaise together. Spread the mixture on top of the tomatoes and bake until lightly browned, about 30 minutes. Remove to a rack to cool. Serve warm or at room temperature.

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.

Steps:

• Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
• Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
• Preheat the oven to 425 degrees F.
• While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
• Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
• Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
• Top with additional herbs, if desired, then slice and serve.
• Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

Steps:

• Preheat the oven to 350 degrees F.
• Pinch the edges of the tart shells and set aside.
• In a large bowl, add the thyme, dill, salt, pepper, basil, tomatoes and rosemary, and toss until combined.
• In another large bowl, combine the cheese, mayonnaise and green onions. Mix to combine well.
• Scoop and divide the tomato mixture evenly among the tart shells and top with the cheese mixture. Sprinkle the top with coarse ground black pepper and bake until the tops are golden brown, 20 minutes.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

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.

Steps:

• RED PEPPER SAUCE.
• Mix together the salt and peppers, allow to stand for 1 day.
• Heat a grill, Wash the peppers, drain and pat dry.
• Place the peppers on a baking tray skin side uppermost and place it under the grill, grill till the skin is charred.
• Allow to cool and remove the skins.
• In a blender puree the peppers with the garlic and olive oil.
• Peel and slice the potatoes, when just done drain them.
• Oil a shallow baking dish Spread a thin layer of pepper paste on the bottom of the dish. Now add the potatoes, spread the rest of the pepper paste over the potatoes.
• Top the potatoes with the sliced tomatoes.
• Chop together the parsley, garlic and chillies, mix with the oil and lemon juice. Spread the oil mix over the tomatoes, season with salt and pepper.
• Preheat oven to 200C and bake for 30 minutes.
• Serve hot.

Steps:

• Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500°F at least 1 hour.
• Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt; set aside.
• Roll out dough to a 14" circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.
• Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.
• Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10-12 minutes.
• Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using.

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.

Steps:

• Place flour, baking powder and salt in bowl, toss to mix and cut in butter until mixture resembles coarse cornmeal.
• Add enough milk to make a medium-soft dough (not too soft).
• Turn out about 1/3 of the dough onto a floured board and roll to fit a 9-inch pie pan.
• Fold into quarters and lift gently into pie pan (If dough breaks, patch it with scraps of dough, using a bit of cold water as"glue").
• Line crust with fairly thick tomato slices, season with salt and pepper, top with half the cheese and coat with mayonnaise.
• Sprinkle basil and chives over the mayonnaise.
• Add remaining cheese and spread mayonnaise over the top.
• Roll remaining dough thin to fit over filling.
• Make slits to allow steam to escape and bake in a pre-heated, 400 degree oven until brown and puffy on top, about 20 minutes.

Steps:

• Preheat the oven to 375°F.
• Make the crust:
• In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
• In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
• Make the filling:
• In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
• Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
• In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
• Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
• On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
• Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect.
• Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
• Note
• Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps.

Steps:

• Bake the deep dish pie shell according to directions and allow to cool.(Do not over bake).
• Fill the very bottom with 1/3 cup shredded cheese, enough to just cover the bottom. Place the tomatoes into the pie shell to form one thick layer. Add Italian seasonings to taste. ( I also fill in around the tomatoes with 1/2 can of seasoned basil and oregano diced tomatoes, drained). Add bacon (optional). Mix the remaining 1 cup cheese with the 1 cup mayo and spread over the top of the tomato layer to make the crust. Sprinkle chopped basil over the top. Bake at 350 degrees for 30 min or until top is just lightly browned.
• Let cool on wire rack for 30 minutes. Cover and refrigerate any leftovers.