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Old April 19, 2015   #16
AZGardener
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Rairdog... Sounds amazing!! I need to remember that when I have green maters!
Here is a tomato pie recipe from my Farm House cookbook.
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Old April 19, 2015   #17
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And another from Paula Deen. Looks like the same one everyone keeps finding though?
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Old April 19, 2015   #18
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Kelly, nice book you have.
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Old April 19, 2015   #19
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Thanks Ella!!
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Old April 19, 2015   #20
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If you look through the categories at the top of this section, you will find more tomato pie recipes. There are some in the Main Dish category and the Green Tomato recipes category.
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Old April 20, 2015   #21
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Thanks Barb! Looking now
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Old April 20, 2015   #22
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I have looked up tomato pie on line.
What I have found is there are at least 3 different kinds of tomato pie.
Some are more like a pizza New York style and other types.
The other is like what I guess we are talking about here.
In some places it is called southern style like Paula Dean has in her book.

Have you ever had a calzone or Stromboli?

You can basically do the same thing with these as you would a tomato pie.
Or you could do it with a pie crust and not use the pie plate, just do it like a turnover.

As far as a recipe goes just use chopped or sliced tomatoes and put what you like in it.


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Old April 20, 2015   #23
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If I ever find myself with enough tomatoes to even consider picking a bunch of greenies, I'd try this one -- http://gardenandgun.com/article/cast...een-tomato-pie
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Old April 20, 2015   #24
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I like this recipe, which is similar to the Paula Deen type:

http://www.tasteofsouthern.com/tomato-pie-recipe/

We use whatever cheese we have in the house- Mexican blend, cheddar, and Monterey Jack are all good. Garlic, onions, bacon are all optional, so is anything else that you have on hand.
I prefer to slice the tomatoes, usually of several different colors. Its very important to drain them well; two or three changes of paper towels are needed, or a couple of hours in a colander. Anything less and you'll have a soupy mess.

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Old April 20, 2015   #25
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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.
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Old April 20, 2015   #26
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Well here it is.
IMG_201504201994.jpg
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Old April 20, 2015   #27
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Test results, I'm not a cooked tomato lover but I liked it.
I have no idea why the crust came out good, I broke every crust rule in the book.

To me it needs sweet Italian sausage.

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Old April 20, 2015   #28
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Looks scrumptious, Worth! Next time you make it, take a picture after you take a bite so we can see the insides oozing out! The sausage add sounds like a god idea too.
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Old April 20, 2015   #29
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Quote:
Originally Posted by ddsack View Post
Looks scrumptious, Worth! Next time you make it, take a picture after you take a bite so we can see the insides oozing out! The sausage add sounds like a god idea too.
Will do.

I made enough for two of them.

I need to go ahead and bake the other one but need to get some sausage.
I couldn't duplicate that crust recipe again to save my life.
I thought it would turn out as hard as a rock but it was as flaky as could be.
Far better than anything you could buy at the store.?

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Old April 21, 2015   #30
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Yum Worth! I actually took out a frozen pie shell today so maybe by this weekend I will have enough tomatoes to make a pie...
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