Tomato Pie

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Schuarta
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Re: Tomato Pie

Post by Schuarta »

Bingo! I've made them! Great taste! New gormet item!

THE TOMATO PIE

http://www.picturetrail.com/gallery/vie ... id=9723635

Used a combination of the recipes above. It's a winner! :laughup: :laughup: :laughup:

If you haven't made one yet, give it a try! :whip:
As John Wayne once said: "Life's tough. It's even tougher if you're stupid."
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JudiB
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Re: Tomato Pie

Post by JudiB »

Beautiful pics, schuarta, thanks! My goodness that looks wonderful!
JudiB
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cstoehr
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Re: Tomato Pie

Post by cstoehr »

JudiB wrote:Beautiful pics, schuarta, thanks! My goodness that looks wonderful!

I wholeheartedly agree! BTW, will mine turn out as good or do I need some of the various liquors in the photo in order for them to turn out like yours.:D
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Schuarta
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Re: Tomato Pie

Post by Schuarta »

cstoehr wrote:I wholeheartedly agree! BTW, will mine turn out as good or do I need some of the various liquors in the photo in order for them to turn out like yours.:D

Sorry, thats a wife thing. Since we've had the earthquake swarm here in Reno, even though it's been "quiet" since June, not everything has returned to its normal location. All of the liquor and wine bottles are on the kitchen counter against the breakfast bar, opposite the side with the stove. :rolleyes:
As John Wayne once said: "Life's tough. It's even tougher if you're stupid."
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cstoehr
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Re: Tomato Pie

Post by cstoehr »

Sounds easier to reach to me!

Believe it or not, since the we closed our restaurant I have liquor and wine in every cabinet and closet space available, and also on my kitchen counter! LOL When the "religious" groups come over to speak to me now on a Saturday morning (you know the drill), I just head them into the kitchen and they all of a sudden find reasons to just leave the literature and not stay! ha ha
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Isabella Maja
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Re: Tomato Pie

Post by Isabella Maja »

I have 2 huge bowls of fresh creoles. I'm going to make a tomato pie, but think I'm going to do it in tart shells (because that's what I have & I like a smaller version).

Anymore tweaking to these methods before I attempt it?
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dragongrrl
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Re: Tomato Pie

Post by dragongrrl »

I was thinking about this thread the other day and how good it sounds. Then it gets resurrected. Funny.
Now this is more like it.
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Schuarta
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Re: Tomato Pie

Post by Schuarta »

Isabella, thanks for bringing this up again. I made one in June, and I still have a frozen crust in the freezer. I'll do another this week. :toast:

http://www.picturetrail.com/gallery/vie ... id=9723635

Better yet - tonight!
As John Wayne once said: "Life's tough. It's even tougher if you're stupid."
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edible complex
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Re: Tomato Pie

Post by edible complex »

Isabella Maja wrote: Anymore tweaking to these methods before I attempt it?
combined all recipes into one:

Tomato Pie

Ingredients
1 (8-oz.) package diced cooked ham or bacon
1/2 cup sliced green onions (about 4 onions) or sliced vidalia onions
1 (9-inch) frozen unbaked pie shell
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 cup (4 oz.) shredded mozzarella cheese, divided
2 medium plum or creole or beefsteak tomatoes, thinly sliced and drained
1 large egg
1/3 cup half-and-half
1 tablespoon chopped fresh basil
1/8 teaspoon pepper
1/4 cup black olives (optional)
Optional Mayo Topping: mayo mixed with parm/romano cheese (see #4 below)
Garnishes: fresh basil sprigs, tomato slices


Preparation
1. Sauté ham or bacon and green or vidalia onions in a large nonstick skillet over medium heat 5 minutes or until ham or bacon is brown and any liquid evaporates.

2. Brush bottom of pie shell evenly with mustard and olive oil; sprinkle with 1/2 cup mozzarella cheese. Spoon ham or bacon mixture evenly over cheese, and top with single layer of sliced tomatoes. For a crispier pie shell, prebake pie shell a bit.

3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, black olives(optional) and remaining 1/2 cup cheese.

4. Optional: Mix about 1/4 cup light mayo with 1/4 to 1/2 cup parmesan and/or romano together well and spread as evenly as possible over tomato mixture. Top with a bit more parm/romano.

5. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.


Yield
Makes 4 to 6 servings
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Schuarta
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Re: Tomato Pie

Post by Schuarta »

EC:

Went almost completely by your updated recipe, including mayo/parmasan topping. Only problem was that I forgot to put tomato slices on paper towels to reduce moisture. Started at 6:15, ate at 7:45. It was great, IIDSSM. :D

See new pictures on:

http://www.nolaeats.com/forum/showthread.php?t=2073
As John Wayne once said: "Life's tough. It's even tougher if you're stupid."
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