Recipe by Britt Terry
"A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor."
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1 (9 inch)
ripe tomatoes, sliced
shredded mozzarella cheese
grated Parmesan cheese
ground black pepper to taste
This is a great pie that I have made frequently! I have made a few changes to make it more flavorful. I use the refrigerated pie crust that you unroll into the pie pan, just prick it a lot on the bottom. I also add chopped bacon (I usually cook up a whole package, whatever my husband doesn't steal from the plate goes into the pie, usually about 3/4 of a pound.) I like to use a 4 cheese Italian mixture you can get from the store of parmesean, romano, asaigo, and aged provolone. Use very fresh tomatoes!
This needs to cook longer because the onions were too raw. Perhaps cooking the onions beforehand and then putting into crust.
This was delicious. I've made this several times and have tweaked it a bit. I pre-bake my crust a bit longer, pre-cooked the onions w/garlic. I sprinkle some Monterey Jack cheese, (I prefer this to Morzarella)to the bottom of the pre-baked crust and then added some spinach leaves so the crust doesn't get too soggy. It's important to drain the tomatoes well. The topping is what makes this taste so good so I double the amount. This is a good way to use up those home grown tomatoes! Thanks for the recipe, Britt.
What a wonderful treat! To cut down fat
calories, I lined a dish with a couple of
flour tortillas instead of a pie crust.
This too eliminated any prior baking.
This looked really interesting to me, so I decided to give it a try and bring it to a party this past weekend. Because there were a lot of non mayo and onion eaters I left those two ingredients out. Instead, I roasted a head of garlic, squeezed it out, mashed it and spread it on the bottom of the pie crust. I used a combo of Fontina and parm cheeses on the bottom of the crust and also over the top of the tomatoes. To make life a little easier, I baked it in a tart pan with a removeable bottom and sliced with a pizza cutter. When it came out, half the guests thought it was pizza and the other half thought it was a fritatta. Whatever you prefer to call it, the pie was delicious and gone in minutes. Thanks Britt!
This was a good way to use tomotoes. I followed the suggestions of prior reviews and made the following changes:
*After pre-baking the crust, I sprinkled the bottom w/cheese
*I diced the tomatos (and drained them well) rather than slice them for eating ease (same w/onions)
*I mixed italien seasoning in the mayo
It did not take me nearly as many tomatoes as it called for. It was a hit w/our guests; they request it everytime we eat with them, but it was a little rich for my taste. It's def something you only want a sliver of.
I made this for a brunch. I sauteed the onions in butter before putting in the pie shell. I also used Roma tomatoes which have less water in them so I didn't have a problem with them making the dish watery. I got many compliments on the dish. I think it would be good with basil instead of oregano too.
Great way to use up an abundant tomato crop. I will make it again but next time I will seed the tomatoes and bake at a higher temperature.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Tomato Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 214
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