Fresh Tomato Pie
hahabogus
@@@@@ Now You're Cooking! Export Format
Fresh Tomato Pie
none
1 deep dish pie crust plus enough for a lid
2 large ripe tomatoes
salt, pepper; to taste
fresh basil; to taste
2 c grated sharp cheese
1/2 c mayonnaise
1 tbsp lemon juice
Cook the bottom crust for 5 minutes at 450F, after sprinkling with fresh
ground black pepper.
Slice the tomatoes seed and drain well then put in pie shell;
sprinkle the tomatoes layer with salt, pepper and fresh (or dried basil).
Fresh basil one leaf per tomato slice seems to work the best.
More than 1 layer of tomatoes is allowable.
Mix the cheese, mayonnaise and lemon juice together and spread over top
layer of tomatoes. Put on the top crust, crimp and make several vent holes
Bake pie for 30-35 minutes at 400F.
This is the totally yummiest and easiest recipe I've found in awhile! You
could substitute ANY vegetable and ANY herbs for a personalized
combination. It has a very fresh flavor. I added vidalia onion with my
tomatoes, and that was great. Might try garlic too! You've really got to
try this!!!
** Exported from Now You're Cooking! v5.65 **
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
nck
either fresh diced or canned diced and season the tomatoes, then add a
mixture of cream cheese, mayonnaisse, sour cream and cheddar on top and bake
till brown and bubbly. It's very creamy and mouth-filling.
I use the low-fat biscuit mix for my crust - rolled very thin, and the
reduced-fat versions of the above ingredients. I usually get asked for the
recipe and friends have told me they like it better than the trad versions.
I guess even down here we are getting a taste for less fat. I was able to
cut the calorie load from nearly 500 cals per serving to 150.
This is making me want one for dinner!
BTW, it's not bad cold, either.
I am going to try your version, too, it sounds yummy. And we are having
lovely, fresh tomatoes in the farmers' markets now.
in article Xns94BA55A3F844...@127.0.0.1, hahabogus at
n...@valid.invalid wrote on 3/28/04 8:23 AM:
notbob
>
> Fresh Tomato Pie
>
> none
>
> 1 deep dish pie crust plus enough for a lid
> 2 large ripe tomatoes
> salt, pepper; to taste
> fresh basil; to taste
> 2 c grated sharp cheese
Initially, I was intrigued. But, when I got to the cheese, I realized it
was just a very fresh lasagne without the pasta.
nb
hahabogus
news:j7C9c.116886$Cb.1337050@attbi_s51:
Just like Pasta is flour with a bit of water and egg.
limey
"hahabogus" wrote in message
> The trick is to drain the tomatoes well, or you get some weepage.
>
>
> 1 deep dish pie crust plus enough for a lid
> 2 large ripe tomatoes
> salt, pepper; to taste
> fresh basil; to taste
> 2 c grated sharp cheese
> 1/2 c mayonnaise
> 1 tbsp lemon juice
>
> Cook the bottom crust for 5 minutes at 450F, after sprinkling with fresh
> ground black pepper.
>
> Slice the tomatoes seed and drain well then put in pie shell;
> sprinkle the tomatoes layer with salt, pepper and fresh (or dried basil).
>
> Fresh basil one leaf per tomato slice seems to work the best.
>
> More than 1 layer of tomatoes is allowable.
>
> Mix the cheese, mayonnaise and lemon juice together and spread over top
> layer of tomatoes. Put on the top crust, crimp and make several vent
holes
>
> Bake pie for 30-35 minutes at 400F.
>
> This is the totally yummiest and easiest recipe I've found in awhile! You
> could substitute ANY vegetable and ANY herbs for a personalized
> combination. It has a very fresh flavor. I added vidalia onion with my
> tomatoes, and that was great. Might try garlic too! You've really got to
> try this!!!
>
Dora
Daniel R. Levy
"hahabogus" <n...@valid.invalid> wrote in message
news:Xns94BA55A3F844...@127.0.0.1...
> The trick is to drain the tomatoes well, or you get some weepage.
Would a salad spinner help
Daniel R. Levy
"hahabogus" <n...@valid.invalid> wrote in message
news:Xns94BA55A3F844...@127.0.0.1...
> 1 deep dish pie crust plus enough for a lid
What should the cook do with the lid of the pie pan? The recipe does not
say to use it during baking.
Nancy Young
He means the top crust, not a lid to a pie pan.
nancy
Katra
What an awesome idea! :-)
And you can drink the juice.
K.
--
Sprout the Mung Bean to reply...
"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov
>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra
hahabogus
A16730.145...@corp.supernews.com:
> Would a salad spinner help
>>
>
I never considered a salad spinner, I just use a paper towel and some time.
Dan Levy
"hahabogus" <n...@valid.invalid> wrote in message
> I never considered a salad spinner, I just use a paper towel and some
time.
Wouldn't that get bits of paper on the tomato?
Katra
"Dan Levy" <nob...@lucent.com> wrote:
That would depend on the brand you use...
I use paper towels for draining liquids and oils off of food all the
time, and never have that problem. :-)
Rick & Cyndi
order>
:
: > The trick is to drain the tomatoes well, or you get some
weepage.
: >
: > @@@@@ Now You're Cooking! Export Format
: >
: > Fresh Tomato Pie
: >
: > none
: >
: > 1 deep dish pie crust plus enough for a lid
: > 2 large ripe tomatoes
: > salt, pepper; to taste
: > fresh basil; to taste
: > 2 c grated sharp cheese
: > 1/2 c mayonnaise
: > 1 tbsp lemon juice
: >
: > Cook ... <snipping directions>
: > ================
carlo...@earthlink.net> wrote in message
news:BC8C48E9.60C1%carlo...@earthlink.net...
: What we call tomato pie is a little different. Same crust, but
we use
: either fresh diced or canned diced and season the tomatoes,
then add a
: mixture of cream cheese, mayonnaisse, sour cream and cheddar on
top and bake
: till brown and bubbly. It's very creamy and mouth-filling.
:
: I use the low-fat biscuit mix for my crust - rolled very thin,
and the
: reduced-fat versions of the above ingredients. I usually get
asked for the
: recipe and friends have told me they like it better than the
trad versions.
: I guess even down here we are getting a taste for less fat. I
was able to
: cut the calorie load from nearly 500 cals per serving to 150.
: This is making me want one for dinner!
: BTW, it's not bad cold, either.
: I am going to try your version, too, it sounds yummy. And we
are having
: lovely, fresh tomatoes in the farmers' markets now.
: ==================
Yeah... ours is a little bit different too.
-
Cyndi
<Remove a "b" to reply>
Tomato Pie
Cornmeal Pie Shell*
6-8 med. tomatoes
1/4 c mayonnaise (Miracle Whip Light!!)
1/4 c sour cream (or plain yogurt)
1 clove minced garlic
Salt & Pepper
2 TBSP butter
1/2 c chopped green onions (top & bottoms)
1/2 c soft (fresh) bread crumbs
1/4 c chopped parsley
1/4 c Parmesan Cheese
Prepare and partially bake pie shell.
Slice tomatoes 1/2" thick and layer in pie shell.
Combine mayo, sour cream & garlic. Spread over tomatoes.
Sprinkle with salt & pepper.
Melt butter and saute green onions for a few minutes. Stir in
bread crumbs, parsley, & cheese. Sprinkle over tomatoes.
Bake at 350 F. for 30 minutes. Let rest at least 10 minutes
before cutting and serving.
*****
CORNMEAL PIE SHELL
Combine 3/4 cup plus 2 TBSP flour and 2 TBSP yellow cornmeal.
Remove and discard 2 heaping TBSP of the flour/cornmeal mix.
Add 2 TBSP cold water to mix (more if necessary) and cut-in 6
TBSP butter.
Mix all together and roll into a 10" circle. Fit into 9" pie
pan. Trim/shape pie shell edges.
Bake at 450 F. for 5 minutes.
Edited version from a My Great Recipes recipe.
Appkiller
including sour cream and corn meal - crunchy and slightly sour, the
pie was rustic tart style and oh-so-good.
Anyone desiring a copy of this recipe should post a request in this
thread and I will dig it up. I haven't had the opportunity to make it
since my wife was diagnosed with a whole passel of food allergies.
God, I miss this tart!
App
limey
"Appkiller" <pete...@yahoo.com> wrote in message
news:ac4af1d8.04032...@posting.google.com...
Yes, please post!
Dora
limey
"Rick & Cyndi" wrote in message > "nck" <moved to middle position to keep
thread in 'posting'
> order>
>
> : > The trick is to drain the tomatoes well, or you get some
> weepage.
> : >
> : > @@@@@ Now You're Cooking! Export Format
> : >
> : > Fresh Tomato Pie
> : >
> : > none
> : >
> : > 1 deep dish pie crust plus enough for a lid
> : > 2 large ripe tomatoes
> : > salt, pepper; to taste
> : > fresh basil; to taste
> : > 2 c grated sharp cheese
> : > 1/2 c mayonnaise
> : > 1 tbsp lemon juice
> : >
> : > Cook ... <snipping directions>
>
> : > ================
>
> <recipe saved>
I'm a little confused. Hahabogus' recipe has a top crust and emphasizes
draining the tomatoes well.
Your and nck's recipes don't call for a top crust and say nothing about
draining the tomatoes. Does that mean your versions weep - or not, since
there's no top crust? I'm dying to try this pie, regardless of version.
Dora
hahabogus
With my version...a day later the tomato pie will weep (like a lemon pie)
if you don't drain the tomato slices well. So either eat it the same day or
drain the tomato slices well before use.
hahabogus
>
> I'm a little confused. Hahabogus' recipe has a top crust and emphasizes
> draining the tomatoes well.
> Your and nck's recipes don't call for a top crust and say nothing about
> draining the tomatoes. Does that mean your versions weep - or not, since
> there's no top crust? I'm dying to try this pie, regardless of version.
>
> Dora
>
>
A little note on my recipe...I like to replace the fresh pepper used on the
lower crust prior to baking with a smear of grainy mustard...Both are nice
though I like the mustard better.
Rick & Cyndi
<snipping 'theirs'>
: >
: >
: > Yeah... ours is a little bit different too.
: > -
: > Cyndi
: >
: > Tomato Pie
: > <recipe saved>
:
: I'm a little confused. Hahabogus' recipe has a top crust and
emphasizes
: draining the tomatoes well.
: Your and nck's recipes don't call for a top crust and say
nothing about
: draining the tomatoes. Does that mean your versions weep - or
not, since
: there's no top crust? I'm dying to try this pie, regardless of
version.
:
: Dora
: ============
A lot less weeping. If will get a little 'wet' if you don't
finish it the first day but it's really not a big deal. The
flavor is awesome enough to cover up such a little sin. <giggle>
--
nck
"hahabogus" <n...@valid.invalid> wrote:
Weepage has never been a problem. The crust and the cheese tend to suck it
all up.
Ranee Mueller
pete...@yahoo.com (Appkiller) wrote:
> Anyone desiring a copy of this recipe should post a request in this
> thread and I will dig it up. I haven't had the opportunity to make it
> since my wife was diagnosed with a whole passel of food allergies.
> God, I miss this tart!
I would love this recipe. I was planning on making a tomato pie and
savory egg custards for lunch with our family this Friday.
Regards,
Ranee
--
Remove do not and spam to e-mail me.
"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24
Appkiller
Best with plum tomatoes fresh from the garden but when you live in the
north, you do what you can.
Crust
1 c flour
1/4 c corn meal
3 T sour cream
1 t salt
7 T butter, cold unsalted cut into 1 T pats
~ 5 T cold water
Crust is created as any other pie crust mix the dry, cut the butter
and sour cream in and then just enough water to make a malleable ball.
Refrigerate til needed.
Filling
2 oz. each shredded monterey jack and mozzarella (buffalo if ya got
it)
fresh torn basil to taste
good quality olive oil
4-5 plum tomatoes sliced
Preheat oven to 425.
Roll out the crust into a round - it may be a little temperamental but
well worth the trouble. Place on a cookie sheet or silpat or whatever
and layer the middle third of the crust with tomato, cheese, olive
oil, basil and salt/pepper to taste.
Bring up the sides as with a rustic tart, crimping and removing excess
dough (some like it thick so this is a taste thing). Brush with olive
oil or egg wash
and bake at 425 for 15 min and 325 for 20 min. I would allow it to
cool a bit before cutting into it with a very sharp knife.
Variations we've tried: add caramelized onions, no cheese. quite
good.
Enjoy!
App