Tomato Pie

"Saw this on Cooking with Paula Deen, this is so good!"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by likes.to.cook photo by likes.to.cook
photo by Izy Hossack photo by Izy Hossack
photo by JenniferH photo by JenniferH
Ready In:
1hr 10mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Blind bake the pie crust, so it is not soggy.
  • Place the tomatoes in a colander in the sink in 1 layer.
  • Sprinkle with salt and allow to drain for 10 minutes or longer, if you don't the pie will fall apart.
  • Layer the tomato slices, basil and onion in pie shell.
  • Season with salt and pepper.
  • Combine the grated cheeses and mayonnaise together.
  • Spread mixture on top of the tomatoes and bake for 30 minutes until lightly browned.
  • To serve: cut into slices and serve warm.

Questions & Replies

  1. Your tomato pie was delicious. Can you say how many calories are in a slice?
     
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Reviews

  1. VERY, VERY GOOD....but I wanted to share about the problem of the tomatoes releasing too many juices. I skinned the tomatoes, sliced them about 1/4 think or a bit more. Laid them on a cooking sheet lined with foil....LIGHTLY salt them and pop them into a 375 degree oven until just dry. This does two things....it concentrates the tomato flavor and gets them "summer sweet" an dries them out a bit so they dont sog the crust. PERFECTION. Layer as normal and bake. **Thanks for the post about the Djon mustard, I put a thin (very thin) layer on the crust then a layer of green onions and basil then layered with more onion and basil.....spinkled with pepper and topped with 3/4 cup mayo - but all the cheese. My hubby who was putting his nose up in the air saying "tomatoe pie? GROSS" - LOVED IT.
     
  2. This is an excellent summer pie and I've made it for years. Here's how I drain my tomato slices for the recipe. I place my tomato slices on several layers of paper towels on my baking cooling racks that I have placed in my large sheet pans. I salt the tomato slices and then place several layers of paper towels on top and then I place one baking sheet on top of the other with another pan on top to apply just enough pressure to drain the tomatoes without squashing them. It works great and my pies are never watery. I also add bacon bits to the recipe and only use 1/2 a cup of mayo. As others have mentioned, green tomatoes work well in the recipe, too.
     
  3. LOVED IT! I had never heard of a Tomato Pie. Onion Pie, we love...but Tomato? I have ton's of tomato's right now from the garden. This is a wonderful way to use them. I used MarshHen's method of draining the tomato's and it worked perfectly. Next time, I am going to add some crumbled bacon. Love the flavors of the Cheeses and Green Onion. Defiantly a keeper! Thank you Seahourse73 for an outstanding recipe! One tip, make sure you use a deep dish pie pan.
     
  4. I, too worried I'd have soup instead of a pie. So I kept my expectations low as to how this would set up, and it wasn't that bad. It sliced and served easily -- the slice did fall apart on the plate, but the consistency itself was not too watery. This dish was DELICIOUS! To make it healthier I will likely use lowfat cheese and a BIT less cheese the next time I prepare it. I didn't make this for appearance, and the taste definitely overrides any presentation problems.
     
  5. This tomato pie is absolutely amazing!!! I made it today to go with our Easter dinner and it was a hit! There were five of us and no pie left at the end of dinner. My sisters skeptical boyfriend loved it and had two pieces! I made sure to prebake my pie for ten minutes so that it wouldn't be soggy. Prepping the tomatoes took a long time but was well worth it. I put small slits on each end of the tomato and put them into boiling water for about 30 seconds. I took them out and put them into ice water. You should be able to easily peel off the skins with your fingers, if not, repeat the process. I sliced the tomatoes and put them in a colander, lightly salted, to drain. This did not do much and I was running out of time before dinner needed to be served. So I took each piece and squeezed out the seeds. Then I put the tomatoes slice between my two palms and squeezed out all the water. Then set them between sheets of paper towel to drain further. The slices did not look perfect but were not disfigured. When it is baked, it looks great either way. I highly recommend this method because my pie was not soggy at all!!!!! Actually, my bottom crust WAS STILL CRISPY! I forgot green onions at the store so I did not use any. I put a small layer of Dijon mustard on the bottom, fresh basil, crumpled bacon, and tomato slices. Then repeated the layer. I used only a half cup of mayo and little over one cup of cheese. This pie turned out perfect! I cannot wait to make again! Thanks for a great recipe
     
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Tweaks

  1. This was fantastic! I took Born-to-cook's suggestion to roast the tomatoes in the oven on a foil lined sheet until dry and it really worked so well!..no tons of paper towels etc. easy peasy. I added more tomatoes as they do shrink but the pre-baked (very important also!) crust remained fluffy and was not the least bit wet and the mustard was wonderful also, as suggested with about a 1/4 less mayo in the cheese. Roasting also really intensified the tomato flavor. QUESTION: would this freeze well? I am the only one to eat it and I would really like to freeze single portions for the future. Thank you! Paula in Montana
     
  2. YUM!! I too patted them very dry and used videlia onions in place of green onions! We also like it cold too. Will be making this again and again and again!!
     

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