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Old 08-09-2020, 07:48 AM   #1
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Tomato Pie

Tomato Pie
Use seasonal fresh tomatoes for the best results. Heirlooms work really well for this.
Ingredients
  • 1 9-inch pie shell
  • 1/2 cup chopped yellow or red onion
  • 3-4 tomatoes chopped, approximately 3 cups, (cut in half horizontally and squeeze to remove excess juice. Use a spoon to remove the seeds.
  • 1/2 teaspoon kosher salt
  • 1/4 cup sliced basil (about 8 large leaves)
  • 2 cups grated cheese (and combination of sharp cheddar and Monterey Jack, or Mozzarella. I use @ 1 cup Aldi’s Mexican Mix shredded cheese and 1 cup Mozzarella)
  • ˝ cup Ricotta cheese
  • 1/2 cup mayonnaise (NOT salad dressing)
  • Freshly ground black pepper
*To slice the basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end crosswise in thin slices. Separate out into thin ribbons
Pre-bake the crust:
· If using a store-bought pie shell, follow the directions on the package for pre-baking.
· If you are using a homemade crust, blinds-bake the crust as you normally would.
· Use the tines of a fork to poke a few small holes in the bottom of the crust (for venting) and to prevent puffing.
Salt and drain the tomatoes:
· Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust.
· Squeeze as much moisture as you can out of the chopped tomatoes as you can. Use paper towels, a clean dish towel, or a weighted plat set on top of the tomatoes.
When the crust is done, remove from oven and lower the temperature to 350 degrees. Allow the crust to cool slightly on a rack.
Assemble the pie:
· Sprinkle a layer of chopped onion over the bottom of the pre-baked pie crust shell.
· Spread the drained chopped tomatoes over the onions.
· Add dollops of the ricotta cheeses around the tomatoes and lightly press into the pie.
· Sprinkle the sliced basil over the tomatoes.
Make the cheese topping mixture:· In a medium bowl, mix together the grated cheese, mayonnaise, and freshly ground black pepper.
· The mixture should be the consistency of a gooey snowball. Spread the cheese mixture evenly over the tomatoes.
Bake:
Place in oven and bake at 350°F until cheese is browned and bubbly, anywhere from 30 to 45 minutes. Check at 30 minutes and if not done, leave in oven and check every 5 minutes.
Serve warm, or at room temperature. Cover and refrigerate any leftovers. It is good cold too.
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Old 08-09-2020, 10:27 AM   #2
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Oh how I wish I'd seen this recipe before I had health issues. It looks soooo good. I expect that you used fresh, pear tomatoes rather than juicy slicers. I have to let Lisa B. know about this, as she has lots of tomatoes fron her garden.

Nice recipe. Thanks.

Seeeeeya; Chief Longwind of the North
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Old 08-09-2020, 11:47 AM   #3
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Oh how I wish I'd seen this recipe before I had health issues. It looks soooo good. I expect that you used fresh, pear tomatoes rather than juicy slicers. I have to let Lisa B. know about this, as she has lots of tomatoes fron her garden.

Nice recipe. Thanks.

Seeeeeya; Chief Longwind of the North

Thanks!



I used Brandywine, Purple Cherokee, and Better Boy (?) from my garden.
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Old 08-09-2020, 06:46 PM   #4
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You should post the picture of the slice Dave.
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basil, cheese, mayonaise, pie, recipe, tomato, tomatoes

Tomato Pie [SIZE=2] [/SIZE][SIZE=2][B][FONT="]Tomato Pie [/FONT][/B][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT="][B]Use seasonal fresh tomatoes for the best results. Heirlooms work really well for this.[/B][/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][B][FONT="]Ingredients[/FONT][/B][/SIZE] [SIZE=2] [/SIZE] [LIST] [*][SIZE=2][FONT="]1 9-inch pie shell [/FONT][/SIZE] [*][SIZE=2][FONT="]1/2 cup chopped yellow or red onion [/FONT][/SIZE] [*][SIZE=2][FONT="]3-4 tomatoes chopped, approximately 3 cups, (cut in half horizontally and squeeze to remove excess juice. Use a spoon to remove the seeds. [/FONT][/SIZE] [*][SIZE=2][FONT="]1/2 teaspoon kosher salt[/FONT][/SIZE] [*][SIZE=2][FONT="]1/4 cup sliced basil (about 8 large leaves)[/FONT][/SIZE] [*][SIZE=2][FONT="]2 cups grated cheese (and combination of sharp cheddar and Monterey Jack, or Mozzarella. I use @ 1 cup Aldi’s Mexican Mix shredded cheese and 1 cup Mozzarella)[/FONT][/SIZE] [*][SIZE=2][FONT="]˝ cup Ricotta cheese[/FONT][/SIZE] [*][SIZE=2][FONT="]1/2 cup mayonnaise (NOT salad dressing)[/FONT][/SIZE] [*][SIZE=2][FONT="]Freshly ground black pepper[/FONT][/SIZE] [/LIST] [SIZE=2] [/SIZE][SIZE=2][I][FONT="]*To slice the basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end crosswise in thin slices. Separate out into thin ribbons[/FONT][/I][FONT="][/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][B][FONT="]Pre-bake the crust:[/FONT][/B][FONT="] [/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]If using a store-bought pie shell, follow the directions on the package for pre-baking. [/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]If you are using a homemade crust, blinds-bake the crust as you normally would.[/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]Use the tines of a fork to poke a few small holes in the bottom of the crust (for venting) and to prevent puffing.[/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][B][FONT="]Salt and drain the tomatoes:[/FONT][/B][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust.[/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]Squeeze as much moisture as you can out of the chopped tomatoes as you can. Use paper towels, a clean dish towel, or a weighted plat set on top of the tomatoes. [/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][B][FONT="]When the crust is done, remove from oven and lower the temperature to 350 degrees. Allow the crust to cool slightly on a rack. [/FONT][/B][/SIZE] [SIZE=2] [/SIZE][SIZE=2][B][FONT="]Assemble the pie: [/FONT][/B][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]Sprinkle a layer of chopped onion over the bottom of the pre-baked pie crust shell.[/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]Spread the drained chopped tomatoes over the onions. [/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]Add dollops of the ricotta cheeses around the tomatoes and lightly press into the pie.[/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]Sprinkle the sliced basil over the tomatoes.[/FONT][/SIZE] [SIZE=2][/SIZE][SIZE=2][B][FONT="]Make the cheese topping mixture:[/FONT][/B][FONT="] [/FONT][/SIZE][SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]In a medium bowl, mix together the grated cheese, mayonnaise, and freshly ground black pepper.[/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT=Symbol]· [/FONT][FONT="]The mixture should be the consistency of a gooey snowball. Spread the cheese mixture evenly over the tomatoes.[/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][B][FONT="]Bake:[/FONT][/B][FONT="] [/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2][FONT="]Place in oven and bake at 350°F until cheese is browned and bubbly, anywhere from 30 to 45 minutes. Check at 30 minutes and if not done, leave in oven and check every 5 minutes. [/FONT][/SIZE] [SIZE=2] [/SIZE][SIZE=2]Serve warm, or at room temperature. Cover and refrigerate any leftovers. It is good cold too. [/SIZE] [SIZE=2] [/SIZE] 3 stars 1 reviews
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