ROASTED TOMATO PIE
The problem of too much liquid in your tomato pie is solved! Roasting the tomatoes not only cuts out the liquid it also concentrates the tomato flavor. I made this to bring to a picnic in a beautiful redwood filled park. I made it the night before, heated it in the microwave to warm it, and then put it with a few other hot items in an insulated picnic bag. Uncle Shane and Sue stopped for ice for the drinks and threw an extra bag in the cooler with the hot food. We gave them a good teasing and enjoyed the pie anyway! This recipe is from Bride and Groom: First and Forever.
Provided by cookiedog
Categories Lunch/Snacks
Time 1h47m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 Degrees F. Line a baking sheet with aluminum foil and brush with olive oil.
- Place teh tomatoes on the baking sheet, brush with the olive oil, and season with the kosher salt and pepper to taste. Roast until the tomatoes are slightly dehydreated but not completely dry, 1 to 1 1/2 hours. (Plum tomatoes take about 1 hour. Peak of season summer tomatoes take about 1 1/2 hours).
- If using a homemade piecrust, bake it blind as directed. If using a frozen pie shell, prebake it according to the package directions. While the crus is still warm, sprinkle with 1/2 cup of the Parrano cheese.
- Adjust the oven to 400 degrees F. Layer half of the tomatoes on top of the cheese and sprinkle with half of the basil. Layer the remaining tomatoes on top and sprinkle with the remaining basil.
- Combine the oregano, Parmesan cheese, mayonnaise, and pepper to taste in a small bowl. Spoon the mixture on top of the tomatoes. Top with the remaining 3/4 cup parrano cheese. Place the pie on the prepared baking sheet and bake until the cheese is lightly browned, 20 to 30 minutes. Serve slightly warm or at room temperature. Garnish with sliced basil before serving.
Nutrition Facts : Calories 275, Fat 19.8, SaturatedFat 5.8, Cholesterol 20.6, Sodium 587.7, Carbohydrate 17.7, Fiber 1.7, Sugar 4.7, Protein 7.8
ROASTED TOMATO NACHOS THAI MEXICAN STYLE
You can use grilled steak, skirt steak, chicken, smoked brisket....I can't think of any grilled or smoked meat that wouldn't taste delicious with this. It's a fabulous way to use up leftover grilled or smoked meat.
Provided by Lynn Socko @lynnsocko
Categories Cheese Appetizers
Number Of Ingredients 6
Steps:
- I used leftover grilled steak, but you could grill some especially for this dish, it's worth it!!! You could also used grilled chicken, skirt steak, or smoked brisket etc.
- Slice or dice cooked steak. Slice tomatoes in medium size slices. Chop fresh cilantro, grate favorite Mexican cheese, and dice sweet onion.
- LOW FAT/LOW SODIUM CORN TORTILLAS: https://www.justapinch.com/recipes/appetizer/other-appetizer/spicy-baked-tortilla-chips-low-sodium-low.html?p=4
- ROASTED TOMATOES: Pan roast or grill tomato slices. I place a little olive oil in a non stick skillet, place tomato slices in pan, cook on each side over med high heat for about 5 min per side. GRILLING: Drizzle olive oil over tomatoes and place on med heat grill. Cook about 3-5 min per side, depending on how hot grill is.
- Place tortilla chips on baking sheet sprayed with non stick oil or lined with parchment paper or foil. Sprinkle on cheese, add roasted tomatoes, diced onion and a little more cheese, and steak. Pop under low broiler just long enough to melt cheese. Remove and drizzle with Thai chile paste and cilantro.
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.
AUBERGINE, TOMATO & HALLOUMI PIE
Bake this veggie pie for a meat-free Monday - you can feed the family and still have leftovers for lunch the next day. Serve with a handful of salad leaves
Provided by Cassie Best
Categories Dinner, Vegetable
Time 1h25m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp oil in your largest frying pan. Cook the aubergine slices for about 5 mins on each side until golden brown and soft - you'll need to add more oil between batches. Remove from the pan and set aside.
- Fry the onion in the remaining oil until soft, about 8 mins. Add the garlic and cook for another min or 2. Stir in the coriander, chopped tomatoes, molasses and some seasoning. Simmer for 15 mins until you have a thick, rich sauce. Stir in the mint leaves.
- Heat a drizzle more oil in a pan and fry the halloumi slices for 2 mins on each side until golden brown. Set aside with the aubergine. Heat oven to 200C/180C fan/gas 6.
- Roll out the pastry to a rectangle, 50 x 25cm, and cut into two squares (don't worry about all the edges being neat at this stage). Place one on a baking sheet lined with parchment. Layer the tomato sauce, aubergine, halloumi and a scattering of pine nuts (in that order) onto the middle of the pastry, leaving a border around the edge, about 1.5cm. Keep layering until the ingredients have all been used up. Brush the edges with a little egg.
- Roll the second sheet a little larger, then lift over the pie and press down the edges to seal. Neaten the edges with a knife, then brush the whole pie with more egg. Score fine lines over the top with your knife to decorate, making sure you don't pierce the pastry. Cut a small cross in the centre of the pie and sprinkle with sesame seeds. Bake for 30-35 mins until golden brown.
Nutrition Facts : Calories 540 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
TOMATO AND ROASTED GARLIC PIE
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
Provided by Rick Martinez
Categories Bon Appétit Lunch Dinner Brunch Pie Tart Tomato Garlic Cheese Parmesan Shallot Mayonnaise Egg Summer Bake Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Picnic
Yield Makes 1 (9"-diameter) pie
Number Of Ingredients 14
Steps:
- Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
- Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
- Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
- Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
- Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
- Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.
ROASTED TOMATO PIE
The is the tasty results of the combination of the best of Jean1s Tomato Pie and ratherbeswimmins Oven Roasted Tomatoes. I had the tomato pie at my cousins house and while it was great, I thought of a couple of tweaks, plus it turns out my pie plates are 12 inch deep dish, so I adjusted accordingly. When the pie was made with fresh tomatoes from the garden, the flavor was great, but it was somewhat wet, plus it seemed a shame to only be able to enjoy this wonderful taste in the summer time. I wondered if it could be made in the dead of winter, using only supermarket tomatoes, and still taste good. I made one using some rather tasteless supermarket Roma tomatoes and it turned out really great. You need only to roast fresh tomatoes for 30 minutes hour, but I recommend roasting the supermarket ones 30 minutes on each side. I was amazed what roasting does to some rather blah somewhat dry Roma tomatoes. This is a great way to use the bits and pieces of leftover cheese you have and the bacon is totally optional. I discovered that while it was really good right from the oven, it got better as it sat, next day the flavors were like wow. The tomatoes can even be roasted a day or two ahead - just lay on a plate, cover with plastic wrap and put into the refrigerator, and if you prefer making your crust from scratch, go for it.. Hope you enjoy, this pie is very rich, so I would start with small slices, but it is also very habit forming.
Provided by Sandy in Dayton
Categories Lunch/Snacks
Time 1h
Yield 12 inch pie, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line a baking sheet with either foil or parchment paper, add a cooling rack and then give it a light spray with cooking spray. Wash and then slice the tomatoes in 1/4 inch slices and lay them out on the rack, and lightly salt. Place on middle rack in the oven and roast for 30 minutes (if you are using fresh tomatoes from garden, remove and let cool on the rack) remove from oven and somewhat carefully turn tomato slices over and return to the oven for another 30 minutes. While tomatoes are roasting, cut bacon strips into small bite size pieces, brown just until fat has been rendered, and them remove and drain on paper towels and set aside. While tomatoes are cooling, turn oven temperature up to 425 degrees.
- Unroll pie crust and fit it into pie plate, lightly pick and then bake pie crust for 5 minutes and then remove and set where the pie plate can cool.
- Turn oven to 400 degrees.
- Toss the cheese mixture(can be shredded or chopped somewhat finely) with the chives, pepper, Herbes de Provence and then add the mayo and mix thoroughly.
- Lay tomato slices in the bottom and around the sides of the pie crust, then top with the cheese mixture (spreading out to the edges somewhat like icing) and then sprinkle the bacon bits even across the top. I found that I needed to add a strip of foil around the edge of the crust to prevent it burning. I put the pie in the oven for 20 minutes, then removed foil edge and baked another 10 minutes. I removed from the oven and sprinkled some finely chopped basil over the top of the pie.
Nutrition Facts : Calories 172.9, Fat 11.8, SaturatedFat 5.5, Cholesterol 17.6, Sodium 399.2, Carbohydrate 10.9, Fiber 1, Sugar 2.3, Protein 6.1
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- Place a rack in middle of oven; preheat to 475°. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it’s okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25–30 minutes. Let cool.
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