POTATO AND TOMATO PIE
Despite it's title there is no pastry in this dish. When we lived in Portugal we had this often, sometimes on it's own and at other times with pork chops or chicken. It's a wonderful blend of two of Portugal's favorite vegetables. Tonight we will have this with baked salmon.
Provided by Brian Holley
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- RED PEPPER SAUCE.
- Mix together the salt and peppers, allow to stand for 1 day.
- Heat a grill, Wash the peppers, drain and pat dry.
- Place the peppers on a baking tray skin side uppermost and place it under the grill, grill till the skin is charred.
- Allow to cool and remove the skins.
- In a blender puree the peppers with the garlic and olive oil.
- Peel and slice the potatoes, when just done drain them.
- Oil a shallow baking dish Spread a thin layer of pepper paste on the bottom of the dish. Now add the potatoes, spread the rest of the pepper paste over the potatoes.
- Top the potatoes with the sliced tomatoes.
- Chop together the parsley, garlic and chillies, mix with the oil and lemon juice. Spread the oil mix over the tomatoes, season with salt and pepper.
- Preheat oven to 200C and bake for 30 minutes.
- Serve hot.
Nutrition Facts : Calories 535.8, Fat 24.9, SaturatedFat 3.5, Sodium 1790.2, Carbohydrate 73.7, Fiber 12.6, Sugar 13.1, Protein 10.3
ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
TOMATO PIE
This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
- Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
- Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
- Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.
TOMATO AND POTATO PIE
Nice for lunch, all you need is a salad and bread sticks to go with it!
Provided by Karen Sills @redhotchilipeppers
Categories Vegetables
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Bake pie shell 5 to 10 minutes.
- Mix the half and half and the eggs together with the Tuscan seasoning. Set aside.
- Pour potates onto a paper towel and pat them dry. Slice tomatoes. Salt and pepper the potatoes and the tomatoes.
- Pour a small amout of the half and half mixture into pie shell. Add a littel cheese.
- Next layer in some potatoes and tomatoes. Pour some more half and half mixture over and top with the cheese. Keep doing in this order until all the potatoes and tomatoes are in. Top with cheese.
- Cover the outer parts of the crust with foil. Set on a cookie sheet. Bake 45 minutes.
- Using a fork poke holes all over the top. Sprinkle with the bacon and then drizzle the butter over. Remove the foil and bake 5 minutes longer.
TOMATO PIE
I grew up on a farm. There were 10 of us kids and our parents and nothing was wasted. When and if there was leftover mashed potatoes and sliced tomatoes,(and we tried to leave some cause we liked this) Mom would make this tomato pie. Then again, she would sometimes threaten to make potato cakes if we didn't eat all the mashed potatoes. We would clean them up cause we hated potato cakes!
Provided by Darlene Summers
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice tomatoes.
- Place in shallow, well-buttered baking dish.
- Spread grated onion, melted butter, sugar, salt and pepper over the tomatoes.
- Spread mashed potatoes over top and sprinkle top with grated cheese.
- Bake at 375° for 20 minutes or till potatoes are browned.
- You may garnish with a little chopped parsley.
Nutrition Facts : Calories 124.4, Fat 4.5, SaturatedFat 2.7, Cholesterol 11.6, Sodium 445.6, Carbohydrate 19.6, Fiber 2.7, Sugar 6.2, Protein 2.6
TOMATO PIE
This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
SOUTHERN TOMATO PIE
Tomato slices are juicy and mix in well with the creamy/cheesy "custard" in this Southern-inspired tomato pie. The blind baking method helps keep the crust nice and crunchy on the bottom.
Provided by Jasmine
Categories Savory Pies
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
- Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
- Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
- Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
- Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
- Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 14.5 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 11.2 g, Sodium 733.8 mg
More about "potato and tomato pie recipes"
THIS SAVORY TART WITH TOMATOES, POTATOES AND AGED GOUDA …
From salon.com
Author Amy Traverso
TOMATO PIE WITH POTATO CRUST RECIPE, WHATS COOKING …
From whatscookingamerica.net
Cuisine AmericanCategory Main CourseServings 4Total Time 1 hr 15 mins
EASY SOUTHERN TOMATO PIE RECIPE - SOUTHERN PLATE
From southernplate.com
THE BEST TOMATO PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TOMATO, POTATO AND CHEESE PIE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BEST TOMATO PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST SOUTHERN TOMATO PIE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
25 POTATO CASSEROLES TO WARM UP THE DINNER TABLE
From southernliving.com
THE BEST TOMATO PIE | THE RECIPE CRITIC
From therecipecritic.com
TOMATO PIE WITH POTATO CRUST RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
PADMA LAKSHMI SHARES A TURKEY SHEPHERD'S PIE RECIPE - PEOPLE.COM
From people.com
15 BEST POT PIE RECIPES - EASY POT PIES - THE PIONEER WOMAN
From thepioneerwoman.com
SHEPHERD'S PIE TATER TOT CASSEROLE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER | EPICURIOUS
From epicurious.com
FRESH TOMATO PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
28 POTATO RECIPES FOR DINNER THAT YOU'LL EAT RIGHT UP - SERIOUS EATS
From seriouseats.com
POTATO TOMATO PIE RECIPE - DUMMIES
From dummies.com
POTATO PIE WITH TOMATO AND FONTINA RECIPE | RECIPES.NET
From recipes.net
CHEESE AND TOMATO POTATO BAKE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
ZUCCHINI, TOMATO, POTATO PIE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
POTATO AND EGG PIE WITH BACON AND CRèME FRAîCHE - FOOD & WINE
From foodandwine.com
DAIRY FREE SWEET POTATO SHEPHERD S PIE RECIPE
From recipes.net
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #potatoes #vegetables #european #portuguese #tomatoes
You'll also love