PDA

View Full Version : Tomato Pie



Mike Resler
08-28-2008, 03:04 PM
Tomato Pie

Ingredients:
1 9 inch frozen deep dish pie shell baked and cooled
2 large tomatoes (green or red) peeled and thickly sliced (or enough to fill pie shell)
Salt and pepper to taste
1 teaspoon dried sweet or fresh chopped basil
1 tablespoon fresh chopped chives
12 slices bacon, fried and crumbled
1 cup mayonnaise
1 cup shredded cheddar cheese or mozzarella

Directions:
Preheat oven to 350 degrees.

Fill pie shell with tomatoes, sprinkle with salt and pepper, basil chives, and bacon.
Mix mayonnaise and cheese. Spread over tomatoes.

Bake for 30 minutes or until lightly browned.

Wayne Truelove
08-28-2008, 03:46 PM
I'm sold...how can you go wrong with bacon, toms and mayo!! And Cheese!!

Making this real soon!! Thanks Mike.

Bryan S
08-29-2008, 06:30 PM
Originally posted by Wayne Truelove:
I'm sold...how can you go wrong with bacon, toms and mayo!! And Cheese!!

Making this real soon!! Thanks Mike.
Mike, Wayne and I have plans to make this dish up on Labor day. The 30 min cook time is short, prob just enough to heat it through? and leave the inside still crunchy, is my guess? My concern is alot of liquid from the toms? Any insight on this? Makes no difference, we'll be making it real soon. Thanks for posting this, sounds great. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_cool.gif

Wayne Truelove
08-29-2008, 06:34 PM
I'm thinking of pre-cooking the onions and garlic in the bacon grease! Good point about the toms....maybe need to 'drain/dry' them too!

Let us know how it turns out and I'll do the same!

Mike Resler
08-30-2008, 09:40 AM
Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne Truelove:
I'm sold...how can you go wrong with bacon, toms and mayo!! And Cheese!!

Making this real soon!! Thanks Mike.
Mike, Wayne and I have plans to make this dish up on Labor day. The 30 min cook time is short, prob just enough to heat it through? and leave the inside still crunchy, is my guess? My concern is alot of liquid from the toms? Any insight on this? Makes no difference, we'll be making it real soon. Thanks for posting this, sounds great. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_cool.gif </div></BLOCKQUOTE>

30 minutes or until the top is lightly browned, is good. Remember, you have already baked the pie crust.

If you are concerned about the liquid from the tomatoes, place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

I'm making one tomorrow, with fresh tomatoes and fresh basil and fresh chives I bought today at the farmers market.

Let me know how you like it!

Mike Resler
08-30-2008, 09:45 AM
Originally posted by Wayne Truelove:
I'm thinking of pre-cooking the onions and garlic in the bacon grease! Good point about the toms....maybe need to 'drain/dry' them too!

Let us know how it turns out and I'll do the same!

I would follow the recipe for the first time, after that you can make changes. The minced chives are fine without pre-cooking them.

There is no garlic in this recipe. (Although it may be good).

Post back your thoughts on it after you make it!

Wayne Truelove
08-30-2008, 12:41 PM
Originally posted by Mike Resler:
There is no garlic in this recipe. (Although it may be good).

Too funny!! My mind was racing with options as I was reading your OP...I was thinking of diced onions instead of chives and I put garlic in nearly everything. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_rolleyes.gif

I'll let you know how it turns out and with pictures most likely.

JRPfeff
08-30-2008, 05:16 PM
http://img241.imageshack.us/img241/1425/grandrapidsveggiewi4.th.jpg (http://img241.imageshack.us/my.php?image=grandrapidsveggiewi4.jpg)
My wife made this for a best veggie event at a BBQ contest last year. It was outstanding even without bacon.

Wayne Truelove
08-30-2008, 05:29 PM
Thanks for the pic! Looks yummy....do you remember how you scored?

JRPfeff
08-30-2008, 05:44 PM
Originally posted by Wayne Truelove:
Thanks for the pic! Looks yummy....do you remember how you scored?
Not as well as expected, only a top five. It was REALLY good. One of the organizers was hanging around our site for samples.

We made it again last week for home consumption. Bacon goes in next time.

Tim C
08-26-2009, 06:19 PM
this look interesting. we have been buying a lot of fresh basil at the farmers market for pesto. have to try this soon

Mike Resler
09-02-2009, 04:50 PM
This is the time of the year to try this recipe! ALL the fresh ingredients are in now to use!

BrianRichards
09-04-2009, 07:08 AM
For those worried about the amount of liquid released from the tomatoes. Go with Green tomatoes. I think traditionally green tomato pie is what this recipe is derivative from.

Bryan S
09-05-2009, 02:15 PM
I made the tomato pie last weekend. It came out great, thanks for posting. That said, this recipe is wide open for tweaks and changing the mayo topping. I know alot of people don't like mayo so with this recipe, you can make it your own. You could use a combo of mayo, miracle whip, or mayo, sour cream, or 1/3 mayo, 1/3 wiralce whip, 1/3 sour cream. I also think a combo of Blue cheese dressing, mayo, sour cream would work well or ranch dressing instead of the blue. A mayo horseradish combo would be great with the bacon and toms as well. Def onions and garlic, the possibilities are almost endless here. I'll be playing with this one for a while. Thanks again for posting this Mike. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_cool.gif

http://img.villagephotos.com/p/2005-2/947456/UUJHF-TomatoPie001.jpg

http://img.villagephotos.com/p/2005-2/947456/EXAED-TomatoPie002.jpg

Mike Resler
09-06-2009, 12:34 PM
Thank's Bryan, glad you like it! It is kind of like a BLT in a pie.

The pictures you posted made me want to crawl inside my monitor and get a slice!

Steve Petrone
09-10-2009, 02:12 PM
Tomato pie is fine stuff.

One recommendation: use a biscuit dough prebaked instead of pie shell. Now we're talking. Bisquick is ok.

JRPfeff
09-10-2009, 04:08 PM
Originally posted by Steve Petrone:
Tomato pie is fine stuff.

One recommendation: use a biscuit dough prebaked instead of pie shell. Now we're talking. Bisquick is ok.

Absolutely not. You've never had my wife's pie crust.

Paul H
09-11-2009, 07:25 AM
Holy Moley Bryan, that looks great!!! Definitely going to try that.Did you make your own crust?

Bryan S
09-11-2009, 12:00 PM
Originally posted by paul h:
Did you make your own crust?
Nope, bought Pillsbury crust, found in the fridge section at the store. It's rolled out and round, perfect size for making the pie. There's 2 crusts per box, enough to make 2 pies. I didn't put a top crust on, not sure if you are sup to or not? Yeah, it's good stuff, do try it.

Ray Crick
09-13-2009, 03:19 AM
Made this last night (without the bacon). Great side dish and as Bryan said, I think the possibilities to tweak this are numerous. I'll add garlic and sauteed onions next time. I think mushrooms would be good too. Thanaks for posting the recipe Mike.

Ray

Steve Petrone
09-21-2009, 06:16 PM
JRPfeff: nothing beats homemade pie crust!

Most recipes online suggested the pre-made pie crust. I too am fortunate enough to have a better half that takes pride in her crust.

Paul H
11-11-2009, 05:25 PM
Well, did my first tomato pie tonight. I made a few additions like mushrooms,green peppers, and onions. Sauteed the onions,peppers until soft. I used sour cream instead of mayo along with blue cheese dressing. Also added Italian seasoning,black pepper, garlic and onion powder. It tasted great BUT unfortunately I failed to read the part of the recipe that called for prebaking the pie crust. You guessed it!!! It was a watery mess. Learned a few things. One, prebake crust. Two, use less veggies. Three,croutons on top are a nice addition.Four, make sure you add ALL the ingredients before poring the topping on http://tvwbb.infopop.cc/groupee_common/emoticons/icon_wink.gif Wife liked the nice mix of flavors. I'll try it again and if it turns out well I'll post the actual ingredients. Oh, I used just sour cream and sharp cheddar cheese. Nice flavor. Not really a mayo or miracle whip fan.

Mark Pepelea
11-12-2009, 10:03 AM
I have a somewhat different version but you hvae to like intense tomato flavor. I slice the tomatoes, toss with salt, pepper and olive oil and oven roast for a while (1.5 hours). Then cheddar cheese on the bottom of the pie crust, a layer of tomatoes, a layer of onions, basil and garlic that has been sauteed in olive oil, some goat cheese then the rest of the tomatoes and a little basil on top. In the oven until heated through and cheese is melted. Less cheezy and a bit more tomato than the original recipe here (which sounds great - I will try it when I have garden tomatoes again).

Paul H
11-19-2009, 07:44 AM
Made tomato pie last night. I ensured myself that I put all the ingredients in this time and prebaked the pie(very important). I added a can of mushrooms,sauteed onions and green pepper. Covered with a mixture of sour cream,blue cheese dressing, and sharp cheddar cheese. I added to the veggies italian seasoning, onion and garlic powder, and black pepper. After putting on the sour cream mix I topped with croutons. It was really very good.. The only bad part was that the tomatoes didn't cook enough. Either I have to let them ripen more or cook longer. Will experiment

Paul H
01-27-2010, 03:05 AM
Got a question.I'm getting ready to do this pie again. Last time I made this pie I used hot house tomatoes. The tomatoes were hard after cooking. What did I do wrong? Should I have nuked the tomatoes first to soften them up or cooked the whole pie longer??? http://tvwbb.infopop.cc/groupee_common/emoticons/icon_confused.gif

Mike Resler
01-27-2010, 03:05 PM
Paul, I have only made this pie when tomatoes are in season so the hardness has never been an issue.

The flavorless tomatoes we get in the store for the rest of the year are harder then the in season ones from the farmers market. I believe that has to do with them picking them early.

You could try nuking one after it is cut up to see if that would make the difference for you. If it works for you post back here.

Or you could also try the steps listed on this site to further ripen your tomatoes. This was written for green tomatoes but I think it would work with the red ones you are using. Again please post back if it works for you.

How to ripen tomatoes (http://www.wikihow.com/Ripen-Green-Tomatoes)

Bryan S
01-27-2010, 05:21 PM
Originally posted by paul h:
Last time I made this pie I used hot house tomatoes. The tomatoes were hard after cooking. What did I do wrong? Should I have nuked the tomatoes first to soften them up or cooked the whole pie longer??? http://tvwbb.infopop.cc/groupee_common/emoticons/icon_confused.gif
Mom and Dad used to wrap unripe toms in newspaper and leave them on the counter to ripen them up. Hot house toms are nasty IMO, I'd wait for summer. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

Paul H
01-28-2010, 03:54 AM
Bryan, I know what you're saying. But "I want an Oompah Loompah now". http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

Paul H
02-20-2010, 04:17 AM
Mike, I nuked the tomatoes and they came out perfect. Of course , not like tomatoes grown in season but ok for this pie.I added a layer of mushrooms,onions and green peppers. Topped with sour cream and ranch dressing. Finished off with croutons on the top. Baked and viola!! My wife is enjoying my experiments with this http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

Paul H
06-15-2010, 05:52 AM
Hey guys, it's almost getting to that time of the year when we get fresh tomatoes. Looking forward to trying a pie with garden tomatoes instead of the "synthetic" stuff.

Mike Resler
07-05-2010, 05:42 PM
Tastey garden tomatoes are comming soon!