RECIPE: Fabulous Tomato Pie

becky_caSeptember 8, 2009

For those who are getting tired of BLT's - this is a big hit in our family. My 14yo DS even heated up a leftover piece for breakfast yesterday, and normally he won't bother with anything that needs to be reheated :-)


* Exported from MasterCook *

Tandi's Tomato Pie

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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4 medium plum tomatoes

1 deep-dish pie shell -- (9-inch) baked

1 cup chopped white onion

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoon chopped fresh basil

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1 cup grated Cheddar cheese

Preheat oven to 375 degrees F. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil.

Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, 1/2 cup onion, 1/4 teaspoon each salt and pepper, and 1 tablespoon basil. Add remaining mayonnaise mixture.

Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

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NOTES : Made 9-6-09 Seeded and chopped tomatoes (reserving 6 slices for top garnish). Also microwaved the onion for a minute to soften it. Rather than layering in pie crust, I just mixed everything together and spread into shell, topping with reserved tomato slices.

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That looks good, Becky, and it has less mayo than similar recipes I have seen. One TB basil -- is that dried or fresh? That would be a lot if dried, don't you think?


    Bookmark   September 8, 2009 at 2:08PM
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Don't know what I was looking at, but you plainly state 2 TB chopped FRESH basil.....sorry.


    Bookmark   September 8, 2009 at 2:14PM
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Well, it may have less mayo, but I think maybe it has more cheese... It reminds me a lot of a hot artichoke dip I make, and I think it would also make a good dip if it were just baked in a shallow dish without the crust.

I used fresh basil and Best Foods light mayonnaise.


    Bookmark   September 8, 2009 at 2:17PM
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Sounds great, Becky. Who could argue with a 14 y/o boy?

    Bookmark   September 8, 2009 at 3:10PM
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Ummmm....a hot tub full of stuff like the artichoke dip! I bet I'd have a lot of company. "Pass the toasted french bread, please?"

    Bookmark   September 8, 2009 at 4:19PM
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This is a favorite of ours but will try yours too.....sounds really good.
Tomatoes Oregano
2 lbs tomatoes, chunked up
3/4 tsp oregano
3/4 tsp salt
pepper to taste
Combine and bake at 350° covered for 20 minutes or til soft and bubbly
Top with:
1/2c bread crumbs
2 T butter, melted
1/4c Parmesan cheese
Combine and spread over tomatoes. Bake an additional 10-15 minutes til crumbs are brown.

I use English muffin crumbs and love them.

    Bookmark   September 10, 2009 at 11:52AM
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Roselin - thanks for sharing your recipe. We love baked tomatoes with bread crumbs and parmesan, so I've saved your recipe to try :-)


    Bookmark   September 11, 2009 at 10:30AM
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Becky, they are a favorite here....let me know how you like them.

    Bookmark   September 12, 2009 at 10:27AM
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Both of these recipes look like 'gotta try' since were getting tired of fresh sliced. They sound like really good alternatives. Thanks for posting them, Sally

    Bookmark   September 13, 2009 at 1:30PM
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