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I grew up eating tomato pie and we made the filling as follows:
- 4-5 tomatoes from the garden, sliced, salted then laid on paper towels for 10 mins to drain
- 1 large sweet onion, chopped or sliced, saute for a few minutes
- chopped herbs of your choice (chives and basil work well)
- 1/2-1 cup grated cheese of your choice, mixtures of cheese are fine
- 1/4 c. mayonnaise
Layer tomatoes, onion, and herbs in pie crust (prebaked or not, your choice. I usually do.)
Season each layer as desired - salt/pepper are fine
Mix cheese and mayo and spread over filling
Bake @350 for 20-30 minutes until cheese is melted.
It looks like most of us use a similar recipe. i am making one now, but will not actually fill the pie crust and bake for a few hours. I love Biscuitmom reminding us it is a good idea to drain the tomatoes. I am adding a couple of small Thai peppers, well seeded I will add, to the pie. We love a little extra zip in our foods.
With Patty Pan squash coming on I've been thinking of using some in a pie with the San Marzano tomatoes. They should be better suited than other summer squash as they are firm yet tender. Yellow or zucchini would add water I think.
ok, I made it, but I added a jar of marinated artichokes: it was awesome. We had to stop ourselves from eating the entire pie in one seating. Thank you to my friend for telling us about it.
What is the consistency of the pie? It has no protein.
I made this a couple of times when I first saw this thread. I need to make it again. I did make it once with bacon; it was good but different. I substituted fresh ranch dressing for the caesar. My cheese was a mixture of Muenster, Monterrey Jack, and sharp Cheddar. I may have added another one or two as well. I added some roasted red peppers along with a small wax pepper. I'll add some artichokes the next time. I think that I may sustitute leeks for the onion as well.
Farther experimentation is due. With cold damp weather it is the perfect time of year to do this. The next change we are making is to make them in individual pans of some type. With a porcelain dish they would be more keto friendly with a cauliflower crust top and bottom. The best Roma tomatoes we can find will be the base for them this time of year. I'm not waiting until fresh local produce is available. I've got the worst craving now that needs a fix.
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