Best 4 Fresh Tomato Pie Recipes

FRESH TOMATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake the pastry shell for 8 to 10 minutes or until browned.
• Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
• In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
• Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

FRESH TOMATO PIE

Steps:

• To peel tomatoes, use large pot, fill with water and bring to boil. Place tomatoes in boiling water for 1 minute and then place in large bowl of ice water for 1 minute. Remove and let cool. Skins should peel right off!
• Mix Bisquick with approximately 1/3 cup water and butter in bowl. You may need to add more water as needed to form dough.
• Press into bottom and sides of greased 13" X 9" baking dish.
• Place layer of tomatoes on Bisquick crust first and then layer of cheese over that. Continue until all tomatoes are used.
• Mix mayonnaise, onion, parsley, and basil in small bowl. Spread over top of layers. Bake at 350 degrees for 30 minutes or until crus is light golden br.
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TAMALE PIE WITH FRESH TOMATO AND CORN

Steps:

• Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
• Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
• Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
• Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.

FRESH TOMATO PIE

Steps:

• 1. Place the thinly sliced tomatoes on a wire cooling rack with a paper towel below. Sprinkle both sides with salt. Cover with a paper towel and leave for at least an hour.
• 2. Pre-cook the pie crust. Any pie crust recipe will do, but I have also purchased one.
• 3. Heat olive oil in a skillet. Add the onions and cook until translucent. Add sugar and apple cider vinegar to caramelize. Add the finely diced garlic for one minute. Set aside to cool.
• 4. Dab the tomatoes dry with a fresh paper towel. Combine 1 cup of mozzarella with the mayo.
• 5. Assemble: 1 cup of mozzarella on the bottom, caramelized onions on top. Layer one tomato, followed by S & P, half of the feta and one layer of julienned basil. Repeat (tomato, S & P, feta, basil).
• 6. Cover with a final level of tomatoes, S & P and the mayo/cheese spread. Try to cover the whole area, but don't fuss if it doesn't.
• 7. 400 degree oven for 35 minutes. Check for browning and bubbling on top. Let cool for 15 minutes.
• 8. Serve with light salad and tzatziki.