Basil Tomato [censored]
Fresh Tomato Pie
Tomato Garlic Pie
Tomato Parmesan [censored]
Tomato Pie
Tomato Pie
Tomato [censored]
Winter Tomato Pie
Basil Tomato [censored]
Be ready. Your friends will request the recipe for this garden-fresh
appetizer or entree.
Yields: 1 [censored]
1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1
crust)
1-1/2 cups shredded mozzarella cheese (6 ounces)
5 Roma tomatoes or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
Fresh basil leaves (optional)
Unfold piecrust according to package directions. Place in a 9-inch
quiche dish or glass pie plate. Flute edge; press with the tines of a
fork, if desired. Line shell with double-thickness of foil. Bake in 450
degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or till
set and dry. Remove from oven. Reduce temperature to 375 degree F.
Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on
a wire rack.
Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges
atop cheese in the pie shell. In a food processor bowl combine basil
and garlic; cover and process till coarsely chopped. Sprinkle over
tomatoes.
In a medium mixing bowl combine remaining mozzarella cheese,
mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over
basil mixture, spreading to evenly cover the top.
Bake in a 375 degree F. oven for 35 to 40 minutes or till top is golden
and bubbly. Serve warm. If desired, garnish with basil leaves.
Make-ahead tips:
Prebake pastry crust; cover and let stand at room temperature for up to
2 hours. Slice and drain tomatoes; let stand at room temperature for up
to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2
hours.
Nutrition information: per serving: 312 calories, 24 g total fat, 5 g
saturated fat, 27 mg cholesterol, 341 mg sodium, 18 g carbohydrate, 1 g
fiber, 8 g protein, 9% vitamin A, 29% vitamin C, 16% calcium, 3% iron.
Source:
<http://www.culinarycafe.com/Pies-Pasteries/Basil_Tomato_Tart.html>
Fresh Tomato Pie
1 - 9" deep dish pie shell, unbaked
4-5 large tomatoes, peeled and thickly sliced
1/2 teaspoon salt
1/2 teaspoon. pepper
1 Tbsp dried basil
garlic powder to taste
2 green onions sliced (use a little of the tops)
3/4 cup mayonnaise
1-1/2 cups grated cheddar or mozzarella cheese
Bake pie shell 10 mins at 375, lower oven to 350
layer tomatoes sprinkling each layer with spices and onion
combine mayonnaise and cheese
spread over tomatoes
Bake at 350 for 35 mins. or until browned, let stand 5 mins.
Source: Marian Allen rec.food.recipes
Tomato Garlic Pie
This is a rich, savory "pie" that makes a fantastic dinner when served
with a fresh green salad with a glass of wine. Tomatoes and garlic are
a classic combination and this recipe highlights them both.
2 medium tomatoes, chopped
2 chicken bouillon cubes
1 container (16 ounces) sour cream
3 eggs
1/2 cup grated Parmesan cheese, divided
1 frozen 9-inch deep-dish pie shell, thawed
1/4 cup Italian-flavored bread crumbs
2 garlic cloves, minced
Preheat the oven to 350 F.
In a small saucepan, combine the tomatoes and bouillon cubes over
medium-high heat, stirring frequently until the bouillon is dissolved;
remove from the heat and set aside.
In a medium bowl, combine the sour cream, eggs, and 1/4 cup Parmesan
cheese; pour into the pie shell.
In a small bowl, combine the bread crumbs, remaining 1/4 cup
Parmesan cheese, and the garlic; mix well and sprinkle over the sour
cream mixture.
Spoon the tomato mixture over the filling, and bake for 55 to 60
minutes, or until the filling is set.
Remove from the oven; let sit for 5 minutes then cut and serve.
Recipe adapted from and courtesy of Nestle.
Source:
<http://www.ivillage.com/food/mrfood/recipefinder/recipe/0,,611754,00.html>
Tomato Parmesan [censored]
This [censored] is as tasty as it is beautiful. Great for a light dinner, or
as an appetizer.
Makes 1 each 10 inch [censored]
Parmesan Crust:
1 cups all-purpose white flour
6 tablespoons butter, salted
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 cup parmesan cheese, finely grated
3 to 4 tablespoons water, cold
Filling:
2 each eggs
3/4 cup cream
1 teaspoon salt
1/2 teaspoon black pepper, ground
4 each whole tomatoes
1 teaspoon salt
1/2 cup parmesan cheese, finely grated
Crust:
In mixer or food processor, combine all crust ingredients except water.
Mix or pulse until well combined, but pea-sized pieces of butter are
still visible. Add 7 tablespoons water and mix or pulse until just
combined. Add more water if necessary to get dough to come together.
Turn dough out and roll 1/8 inch thick and to fit the [censored] pan. [censored]
bottom of [censored] crust with fork to prevent bubbles.
Place in refrigerator to chill for at least 15 minutes. Pre-heat oven
to 400 F. Pre-bake crust for 20 to 25 minutes until pale golden brown.
While crust is baking, prepare custard and tomatoes.
Filling:
In small bowl, beat eggs with cream, salt and pepper. Set aside.
Slice tomatoes 1/4 inch thick, sprinkle with 2 teaspoons salt, and set
on layers of paper towels to absorb excess juices. Let sit on paper
towels for about 10 to 15 minutes to drain. When crust is pre-baked,
remove from oven and sprinkle one quarter of the remaining Parmesan
cheese on the bottom. Then layer slices of
tomatoes on bottom in single layer, slightly overlapping. Pour custard
over [censored], sprinkle with half of remaining Parmesan cheese.
Repeat process for remaining [censored]. Bake at 400 F for 20 to 25 minutes
until custard is set.
Serve hot, or let cool to room temperature before serving. Refrigerate
any remaining [censored] promptly.
Source: Chef2Chef Recipe Club rec.food.recipes
Tomato Pie
Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Farmer's Market
Recipe Summary
Prep Time: 20 minutes Cook Time: 45 minutes
Inactive Prep Time: 10 minutes Yield: 6 servings
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with
salt and allow to drain for 10 minutes.
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 or until
lightly browned.
To serve, cut into slices and serve warm.
Source:
<http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22716,00.html>
Tomato Pie
Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
Show: Sara's Secrets
Episode: Effortlesss Entertaining
Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 1 hour
Yield: 6 to 8 servings
1 (9-inch) frozen pie shell, thawed
3 large tomatoes, about 1 1/2 pounds, cut into 1/2-inch-thick slices
Kosher salt, for sprinkling
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Additional kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Line the 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 for 10 minutes
more or until light golden. Cool in the pan on a wire rack.
Turn up the oven to 400 degrees F.
Sprinkle the tomatoes with salt and drain in a colander for 10 to 15
minutes. Spread the mustard over the bottom of the shell and sprinkle
the cheese over it. Arrange the tomatoes over the cheese in 1
overlapping layer. Bake until the pastry is golden brown and the
tomatoes are very soft, 35 to 40 minutes.
In a small bowl, stir together the parsley, thyme, garlic, olive oil,
and salt and pepper to taste to blend. Sprinkle the pie with this
mixture while hot and spread out gently with the back of a spoon. Serve
the pie hot or at room temperature.
Source:
<http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_23121,00.html>
Here's a nice recipe and can be served at room temp.
Tomato [censored]
Butter pastry dough:
2 cups all purpose flour
1 1/2 teaspoons salt
1 1/2 sticks cold, unsalted butter cut into bits
6 - 7 tablespoons of ice water (or more if necessary)
In a large bowl whisk together flour & salt. With a pastry blender or
your fingers, blend in butter until the mixture resembles coarse meal.
Add ice water one tablespoon at a time tossing with a fork to
incorporate until the mixture begins to form a dough. Gently knead
dough on a work surface a few times until it resembles pie crust-like
dough. Form into a ball and flatten into a disk. Wrap in plastic wrap
and chill for one hour.
2 large onions thinly sliced
2 cloves garlic minced
2 tablespoons olive oil
1/2 pound Jack or Gruyere cheese (I used smoked Gouda) finely shredded
1/2 pound plum tomatoes cut into half-inch wedges
1/2 pound yellow tomatoes cut into half-inch wedges
1/4 cup Nicoise olives pitted
Salt & Pepper to taste
(I sprinkled top with some thyme and oregano)
In a large heavy skillet cook onions & garlic in oil over moderate heat
until golden and any liquid has evaporated. Season to taste with salt &
pepper. Remove from heat and allow to cool slightly.
Preheat oven to 375.
On a lightly floured surface with floured rolling pin, roll out dough
into 14" circle and transfer to 12" [censored] pan. Ease dough down into pan
and against sides. The dough is pretty resilient and easy to handle.
Trim excess and flute edges.
Spread onion mixture over dough and top with cheese. Arrange tomato
wedges in concentric circles over cheese and season to taste.
Bake [censored] in the middle of the oven for one hour or until pastry is
golden. Cool on a rack.
Serve warm or at room temperature.
Source: Anita Amaro rec.food.cooking
Winter Tomato Pie
2 prebaked 9-in refrigerated pie crusts
2 (28-oz) cans whole tomatoes, drained,
chopped and juice pressed out
1/2 tsp salt
1 tsp black pepper
2 Tbsp dried basil
1 cup chopped yellow onions
1 cup mayonnaise
3 cups (12-oz) grated extra sharp cheddar cheese
Divide ingredients evenly between the two pie crusts as follows: Cover
bottom of crusts with drained and pressed tomatoes.
Sprinkle with salt, pepper and basil. Sprinkle onions on top.
Combine cheese and mayonnaise. Cover pies loosely but completely with
the mixture, spreading mayonnaise mixture with fingers. Do not press
this mixture down. When baked, the light and fluffy mayonnaise and
cheese mixture will be similar in texture to a quiche.
Bake pies at 350 F. for 30 to 35 minutes or until cheese is bubbly
and beginning to brown. Remove from oven and let set 20 to 30 minutes
before slicing.
Makes 2 pies
Quoted message said:Quoted message said:From ``Entertaining at the College of Charleston,´´ by Zoe Sanders
Source: Neesie We-Love-COOKBOOKS-RECIPES
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