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Old April 23, 2015   #31
Starlight
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This is the one I enjoy and make:

You planted a garden this year and maybe now or shortly you will have a lot of tomatoes just hanging around. Besides eating them fresh you might want to try something different. This is recipe that was shared and I modified mine just a little bit.

1 Frozen 8 or 9 inch pie crust. ( With no holes in bottom)

6 Medium sized ripe tomatoes

2-3 Tablespoons fresh chopped Basil

1 1/4 cup shredded Cheddar Cheese ( I like using the Mexican mix shredded cheese instead for a little extra kick and 1 1/2 cup cheese. I like mine really cheesy. )

3/4 cup Hellmann's mayonnaise ( I tried some of the generic and other mayo brands, but found it to be true the Hellmann's tastes the best for this recipe.)

Salt, Pepper, Garlic to taste

Bake your frozen pie shell at 350 degrees for about ten minutes. Make sure your pie crust doesn't have holes in the bottom. I didn't notice and the first ones I bought had all them tiny holes in them and my tomatoes filling seeped out of the bottom and stuck to the pan. You don't want to let your crust bake too long just so that it is firm, as you will be cooking the whole pie for 30 minutes later.

Peel and slice tomatoes to about 1/4" thick. Let the excess juice and seeds drain off. Less than 1/4" can turn the pie mushy. Starting at the bottom of your pie crust pan. Place a layer of tomatoes all around the bottom.

Sprinkle small amount of basil, salt, pepper, garlic over the top of the tomatoes.

Repeat the steps of adding a layer of tomatoes and the spices until you are about a half inch from the rim of the crust. You want to leave enough room for the topping The first time I made this I piled the tomatoes way high and then had a mess when the topping bubbled over the side of the pie pan.

Once you have your tomatoes and spices all layered in the pie crust it is time to make the topping. Mix your cheese and mayonnaise together just until blended. Spread the mixture over the top of your layered tomatoes. You want to make sure you cover the entire pie from crust edge to crust edge.

Place pie in oven and Bake at 350 for 30 minutes. I start checking at about 20minutes. When the top of the pie is a golden brown color it is done.

Instead of having bacon or sausage with my scrambled eggs in the morning, I like to have a slice of tomato pie. It goes good as the vegetable side dish for dinner too.

You can also make a pie crust from scratch if you like. Just chill your home-made dough for about a half hour before baking it for step one.
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Old April 23, 2015   #32
loeb
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I think that you just gave me an idea how to test pasta tomatoes... Pie-test Just I will have to replace mayo with a heavy cream.
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Old April 23, 2015   #33
Tormato
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Quote:
Originally Posted by Worth1 View Post
Okay I came up with one you guys might like at least the filling tastes good.
This is all I had in the house so this is what I used.
One 28 oz can of diced chopped San Marzano tomatoes drained.
Reserve liquid for later.
The measurements are approximate, I just eyeballed it.
1 tablespoon of dried oregano.
1 Tablespoon of dried basil
1 Tablespoon of powdered garlic.
1/3 cup or more of Parmesan cheese.
Dried stuff in the can is what I had.
1/4 tea spoon of baking soda optional.'
2 table spoons of Gorgonzola cheese.

First if you desire put the baking soda in with the tomatoes this will kill some of the acid and bring out the sweetness.
Don't over do it on the baking soda you can go from good to the alkali flats real fast.
Stir it up and let it foam for awhile.
Then add the rest of the ingredeants and use enough Parmesan cheese to make the mixture stiff and stand up in its own.
Let this sit and mix occasionally while you make your crust.

The crust is your decision I made mine into a fried pie turnover like thingy.
I cant even begin to tell you how I made the crust, it included olive oil flour water salt and butter.
This is an experiment I have no idea how it will turn out we shall see.
Picture on next post.
Worth
One 28 oz can of diced chopped San Marzano tomatoes drained.

Here at Tomatoville, that's sacrilege.
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Old April 23, 2015   #34
Worth1
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Quote:
Originally Posted by Tormato View Post
One 28 oz can of diced chopped San Marzano tomatoes drained.

Here at Tomatoville, that's sacrilege.


As I said, it was all I had.
To me the very idea of cooking a fresh tomato is sacrilege.

Now a pepper or onion I will eat anyway you hand it to me.

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Old April 24, 2015   #35
AZGardener
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Thanks Starlight! That's the similar recipe I keep seeing. Must be a good one...
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Old May 22, 2016   #36
saltair
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charlie's tomato pie

CHARLIE'S TOMATO PIE

5 OR 6 SLICED (WELL DRAINED) SKINNED TOMATOES…HEAT TOMATOES IN BOILING WATER TO REMOVE SKINS. USE VERY RIPE TOMATOES and DRAIN WELL!!
(1) 9” BAKED DEEP DISH PIE CRUST…PRE BAKE AND COOL
1/2 CUP CHOPPED GREEN ONION
1 TSP DRIED BASIL LEAVES OR 10-12 FRESH LEAVES
1 CUP MAYONAISE (NOT MIRACLE WHIP)
GARLIC POWDER OR CRUSHED GARLIC TO TASTE
SALT & PEPPER & A LITTLE ONION POWDER
1 CUP EACH SHREDDED CHEDDAR AND MOZZARELLA CHEESE OR OTHER CHEESES.
(OPTIONAL) BACON, or SAUSAGE, or HAM, or MUSHROOMS, TRY HAMBURGER
CRUMBLED RITZS OR CHEEZ-ITS CRACKERS. (1 TO 1 ½ CUP) I LIKE (Pepper Jack) CHEEZ-ITS
PLACE SOME CRACKERS IN BOTTOM OF PIE CRUST, PLACE TOMATOES SLICES ON TOP OF CRACKERS. PLACE ONIONS AND SEASONING ON TOP OF TOMATOES.
MIX MAYO, CHEESES, CRACKER CRUMBS AND (OPTIONS) AND SPREAD ON TOP OF PIE.( CRACKER CRUMBS HELP ABSORB JUICES AND FIRM PIE)
BAKE IN 350 DEGREE OVEN FOR APPROX’ 30 MINUTES
( EXPERIMENT WITH INGREDIENTS ) crackers really help to absorb the moisture.

Last edited by saltair; May 22, 2016 at 03:16 PM.
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Old August 6, 2016   #37
Shrinkrap
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How about this one?

It uses roasted AND " fresh" tomatoes.

"If you have access to two different colors of tomatoes, combine them here—one for the roasted portion and another for the fresh. It's a nice visual touch."

http://www.saveur.com/southern-tomato-pie-recipe

This is NOT my picture, but I'll share one once I make it.
Attached Images
File Type: jpg tim-robison_tomato-pie_2000x1500.jpg (309.8 KB, 34 views)

Last edited by Shrinkrap; August 6, 2016 at 03:20 PM.
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