Fresh Tomato Pie

What we call tomato pie is a little different. Same crust,
but we use either fresh diced or canned diced and season the
tomatoes, then add a mixture of cream cheese, mayonnaisse,
sour cream and cheddar on top and bake till brown and
bubbly. It's very creamy and mouth-filling.

I use the low-fat biscuit mix for my crust - rolled very
thin, and the reduced-fat versions of the above ingredients.
I usually get asked for the recipe and friends have told me
they like it better than the trad versions. I guess even
down here we are getting a taste for less fat. I was able to
cut the calorie load from nearly 500 cals per serving to
150. This is making me want one for dinner! BTW, it's not
bad cold, either. I am going to try your version, too, it
sounds yummy. And we are having lovely, fresh tomatoes in
the farmers' markets now.

in article [email hidden],
hahabogus at [email hidden] wrote on 3/28/04 8:23 AM:

Quoted message said:

The trick is to drain the tomatoes well, or you get some
weepage.

@@@@@ Now You're Cooking! Export Format

Fresh Tomato Pie

none

1 deep dish pie crust plus enough for a lid 2 large ripe
tomatoes salt, pepper; to taste fresh basil; to taste 2 c
grated sharp cheese
1/2 c mayonnaise 1 tbsp lemon juice

Cook the bottom crust for 5 minutes at 450F, after
sprinkling with fresh ground black pepper.

Slice the tomatoes seed and drain well then put in pie
shell; sprinkle the tomatoes layer with salt, pepper and
fresh (or dried basil).

Fresh basil one leaf per tomato slice seems to work
the best.

More than 1 layer of tomatoes is allowable.

Mix the cheese, mayonnaise and lemon juice together and
spread over top layer of tomatoes. Put on the top crust,
crimp and make several vent holes

Bake pie for 30-35 minutes at 400F.

This is the totally yummiest and easiest recipe I've
found in awhile! You could substitute ANY vegetable and
ANY herbs for a personalized combination. It has a very
fresh flavor. I added vidalia onion with my tomatoes, and
that was great. Might try garlic too! You've really got
to try this!!!

** Exported from Now You're Cooking! v5.65 **

hahabogus said:

Fresh Tomato Pie

none

1 deep dish pie crust plus enough for a lid 2 large ripe
tomatoes salt, pepper; to taste fresh basil; to taste 2 c
grated sharp cheese

Initially, I was intrigued. But, when I got to the cheese, I
realized it was just a very fresh lasagne without the pasta.

nb

notbob <[email hidden]> wrote in
news:j7C9c.116886$Cb.1337050@attbi_s51:

Quoted message said:

hahabogus said:

Fresh Tomato Pie

none

1 deep dish pie crust plus enough for a lid 2 large ripe
tomatoes salt, pepper; to taste fresh basil; to taste 2 c
grated sharp cheese

Initially, I was intrigued. But, when I got to the
cheese, I realized it was just a very fresh lasagne
without the pasta.

nb

Just like Pasta is flour with a bit of water and egg.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"hahabogus" wrote in message

Quoted message said:

The trick is to drain the tomatoes well, or you get some
weepage.

Fresh Tomato Pie

1 deep dish pie crust plus enough for a lid 2 large ripe
tomatoes salt, pepper; to taste fresh basil; to taste 2 c
grated sharp cheese
1/2 c mayonnaise 1 tbsp lemon juice

Cook the bottom crust for 5 minutes at 450F, after
sprinkling with fresh ground black pepper.

Slice the tomatoes seed and drain well then put in pie
shell; sprinkle the tomatoes layer with salt, pepper and
fresh (or dried basil).

Fresh basil one leaf per tomato slice seems to work
the best.

More than 1 layer of tomatoes is allowable.

Mix the cheese, mayonnaise and lemon juice together and
spread over top layer of tomatoes. Put on the top crust,
crimp and make several vent

holes

Quoted message said:

Bake pie for 30-35 minutes at 400F.

This is the totally yummiest and easiest recipe I've
found in awhile! You could substitute ANY vegetable and
ANY herbs for a personalized combination. It has a very
fresh flavor. I added vidalia onion with my tomatoes, and
that was great. Might try garlic too! You've really got
to try this!!!

This is absolutely a keeper, awaiting summer's bounty.
Thanks!

Dora

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The trick is to drain the tomatoes well, or you get some
weepage.

Would a salad spinner help

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

1 deep dish pie crust plus enough for a lid

What should the cook do with the lid of the pie pan? The
recipe does not say to use it during baking.

Daniel R. Levy said:

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

1 deep dish pie crust plus enough for a lid

What should the cook do with the lid of the pie pan? The
recipe does not say to use it during baking.

He means the top crust, not a lid to a pie pan.

nancy

In article <[email hidden]>,

Daniel R. Levy said:

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The trick is to drain the tomatoes well, or you get some
weepage.

Would a salad spinner help

What an awesome idea! :-) And you can drink the juice.

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and
they are all owned by cats! -- Asimov

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

Katra <[email hidden]> wrote in news:KatraMungBean-
[email hidden]:

Quoted message said:

Would a salad spinner help

Quoted message said:

I never considered a salad spinner, I just use a paper towel
and some time.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Katra <[email hidden]> wrote in news:KatraMungBean-
[email hidden]:

Quoted message said:

I never considered a salad spinner, I just use a paper
towel and some

time.

Wouldn't that get bits of paper on the tomato?

In article <[email hidden]>,

Dan Levy said:

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Katra <[email hidden]> wrote in news:KatraMungBean-
[email hidden]:

Quoted message said:

I never considered a salad spinner, I just use a paper
towel and some

time.

Wouldn't that get bits of paper on the tomato?

That would depend on the brand you use... I use paper towels
for draining liquids and oils off of food all the time, and
never have that problem. :-)

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and
they are all owned by cats! -- Asimov

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

"nck" <moved to middle position to keep thread in 'posting'
order>

:
: > The trick is to drain the tomatoes well, or you get some
weepage.
: >
: > @@@@@ Now You're Cooking! Export Format
: >
: > Fresh Tomato Pie
: >
: > none
: >
: > 1 deep dish pie crust plus enough for a lid 2 large ripe
: > tomatoes salt, pepper; to taste fresh basil; to taste 2
: > c grated sharp cheese
: > 1/2 c mayonnaise 1 tbsp lemon juice
: >
: > Cook ... <snipping directions>

: > ================

[email hidden]> wrote in message
"]news:[email hidden]...

: What we call tomato pie is a little different. Same
: crust, but
we use
: either fresh diced or canned diced and season the
: tomatoes,
then add a
: mixture of cream cheese, mayonnaisse, sour cream and
: cheddar on
top and bake
: till brown and bubbly. It's very creamy and mouth-filling.
:
: I use the low-fat biscuit mix for my crust - rolled
: very thin,
and the
: reduced-fat versions of the above ingredients. I
: usually get
asked for the
: recipe and friends have told me they like it better
: than the
trad versions.
: I guess even down here we are getting a taste for
: less fat. I
was able to
: cut the calorie load from nearly 500 cals per serving to
: 150. This is making me want one for dinner! BTW, it's not
: bad cold, either. I am going to try your version, too, it
: sounds yummy. And we
are having
: lovely, fresh tomatoes in the farmers' markets now.
: ==================

Yeah... ours is a little bit different too. - Cyndi <Remove
a "b" to reply>

Tomato Pie

Cornmeal Pie Shell* 6-8 med. tomatoes
1/4 c mayonnaise (Miracle Whip Light!!)
2/4 c sour cream (or plain yogurt) 1 clove minced garlic
Salt & Pepper 2 TBSP butter
3/2 c chopped green onions (top & bottoms)
4/2 c soft (fresh) bread crumbs
5/4 c chopped parsley
6/4 c Parmesan Cheese

Prepare and partially bake pie shell.

Slice tomatoes 1/2" thick and layer in pie shell. Combine
mayo, sour cream & garlic. Spread over tomatoes. Sprinkle
with salt & pepper.

Melt butter and saute green onions for a few minutes. Stir
in bread crumbs, parsley, & cheese. Sprinkle over tomatoes.

Bake at 350 F. for 30 minutes. Let rest at least 10 minutes
before cutting and serving.

*****
CORNMEAL PIE SHELL

Combine 3/4 cup plus 2 TBSP flour and 2 TBSP yellow
cornmeal.

Remove and discard 2 heaping TBSP of the flour/cornmeal mix.

Add 2 TBSP cold water to mix (more if necessary) and cut-in
6 TBSP butter.

Mix all together and roll into a 10" circle. Fit into 9" pie
pan. Trim/shape pie shell edges.

Bake at 450 F. for 5 minutes.

Edited version from a My Great Recipes recipe.

Julia Child did a killer variation on this with a homemade
crust including sour cream and corn meal - crunchy and
slightly sour, the pie was rustic [censored] style and oh-so-good.

Anyone desiring a copy of this recipe should post a request
in this thread and I will dig it up. I haven't had the
opportunity to make it since my wife was diagnosed with a
whole passel of food allergies. God, I miss this [censored]!

App

"Appkiller" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Julia Child did a killer variation on this with a
homemade crust including sour cream and corn meal -
crunchy and slightly sour, the pie was rustic [censored] style
and oh-so-good.

Anyone desiring a copy of this recipe should post a
request in this thread and I will dig it up. I haven't
had the opportunity to make it since my wife was
diagnosed with a whole passel of food allergies. God, I
miss this [censored]!

App

Yes, please post!

Dora

"Rick & Cyndi" wrote in message > "nck" <moved to middle
position to keep thread in 'posting'

Quoted message said:

order>

: > The trick is to drain the tomatoes well, or you get
: > some
weepage.
: >
: > @@@@@ Now You're Cooking! Export Format
: >
: > Fresh Tomato Pie
: >
: > none
: >
: > 1 deep dish pie crust plus enough for a lid 2 large
: > ripe tomatoes salt, pepper; to taste fresh basil; to
: > taste 2 c grated sharp cheese
: > 1/2 c mayonnaise 1 tbsp lemon juice
: >
: > Cook ... <snipping directions>

: > ================

wrote in message

Quoted message said:

: What we call tomato pie is a little different. Same
: crust, but
we use
: either fresh diced or canned diced and season the
: tomatoes,
then add a
: mixture of cream cheese, mayonnaisse, sour cream and
: cheddar on
top and bake
: till brown and bubbly. It's very creamy and mouth-
: filling.
:
: I use the low-fat biscuit mix for my crust - rolled
: very thin,
and the
: reduced-fat versions of the above ingredients. I
: usually get
asked for the
: recipe and friends have told me they like it better
: than the
trad versions.
: I guess even down here we are getting a taste for less
: fat. I
was able to
: cut the calorie load from nearly 500 cals per serving to
: 150. This is making me want one for dinner! BTW, it's
: not bad cold, either. I am going to try your version,
: too, it sounds yummy. And we
are having
: lovely, fresh tomatoes in the farmers' markets now.
: ==================

Yeah... ours is a little bit different too. - Cyndi

Tomato Pie <recipe saved>

I'm a little confused. Hahabogus' recipe has a top crust and
emphasizes draining the tomatoes well. Your and nck's
recipes don't call for a top crust and say nothing about
draining the tomatoes. Does that mean your versions weep -
or not, since there's no top crust? I'm dying to try this
pie, regardless of version.

Dora

"limey" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

"Rick & Cyndi" wrote in message > "nck" <moved to middle
position to keep thread in 'posting'

Quoted message said:

order>

: > The trick is to drain the tomatoes well, or you get
: > some
weepage.
: >
: > @@@@@ Now You're Cooking! Export Format
: >
: > Fresh Tomato Pie
: >
: > none
: >
: > 1 deep dish pie crust plus enough for a lid 2 large
: > ripe tomatoes salt, pepper; to taste fresh basil; to
: > taste 2 c grated sharp cheese
: > 1/2 c mayonnaise 1 tbsp lemon juice
: >
: > Cook ... <snipping directions>

: > ================

wrote in message

Quoted message said:

: What we call tomato pie is a little different. Same
: crust, but
we use
: either fresh diced or canned diced and season the
: tomatoes,
then add a
: mixture of cream cheese, mayonnaisse, sour cream and
: cheddar on
top and bake
: till brown and bubbly. It's very creamy and mouth-
: filling.
:
: I use the low-fat biscuit mix for my crust - rolled
: very thin,
and the
: reduced-fat versions of the above ingredients. I
: usually get
asked for the
: recipe and friends have told me they like it better
: than the
trad versions.
: I guess even down here we are getting a taste for less
: fat. I
was able to
: cut the calorie load from nearly 500 cals per serving
: to 150. This is making me want one for dinner! BTW,
: it's not bad cold, either. I am going to try your
: version, too, it sounds yummy. And we
are having
: lovely, fresh tomatoes in the farmers' markets now.
: ==================

Yeah... ours is a little bit different too. - Cyndi

Tomato Pie <recipe saved>

I'm a little confused. Hahabogus' recipe has a top crust
and emphasizes draining the tomatoes well. Your and nck's
recipes don't call for a top crust and say nothing about
draining the tomatoes. Does that mean your versions weep -
or not, since there's no top crust? I'm dying to try this
pie, regardless of version.

Dora

With my version...a day later the tomato pie will weep (like
a lemon pie) if you don't drain the tomato slices well. So
either eat it the same day or drain the tomato slices well
before use.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"limey" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

I'm a little confused. Hahabogus' recipe has a top crust
and emphasizes draining the tomatoes well. Your and nck's
recipes don't call for a top crust and say nothing about
draining the tomatoes. Does that mean your versions weep -
or not, since there's no top crust? I'm dying to try this
pie, regardless of version.

Dora

A little note on my recipe...I like to replace the fresh
pepper used on the lower crust prior to baking with a
smear of grainy mustard...Both are nice though I like the
mustard better.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"limey" <l& Cyndi"

<snipping 'theirs'>
: >
: >
: > Yeah... ours is a little bit different too. - Cyndi
: >
: > Tomato Pie <recipe saved>
:
: I'm a little confused. Hahabogus' recipe has a top
: crust and
emphasizes
: draining the tomatoes well. Your and nck's recipes don't
: call for a top crust and say
nothing about
: draining the tomatoes. Does that mean your versions
: weep - or
not, since
: there's no top crust? I'm dying to try this pie,
: regardless of
version.
:
: Dora
: ============

A lot less weeping. If will get a little 'wet' if you
don't finish it the first day but it's really not a big
deal. The flavor is awesome enough to cover up such a
little sin. <giggle>

--
Cyndi <Remove a "b" to reply

On 3/29/04 5:24 PM, in article [email hidden],

hahabogus said:

"limey" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Rick & Cyndi" wrote in message > "nck" <moved to middle
position to keep thread in 'posting'

Quoted message said:

order>

: > The trick is to drain the tomatoes well, or you get
: > some
weepage.
: >
: > @@@@@ Now You're Cooking! Export Format
: >
: > Fresh Tomato Pie
: >
: > none
: >
: > 1 deep dish pie crust plus enough for a lid 2 large
: > ripe tomatoes salt, pepper; to taste fresh basil; to
: > taste 2 c grated sharp cheese
: > 1/2 c mayonnaise 1 tbsp lemon juice
: >
: > Cook ... <snipping directions>

: > ================

wrote in message
>
: What we call tomato pie is a little different. Same
: crust, but
we use
: either fresh diced or canned diced and season the
: tomatoes,
then add a
: mixture of cream cheese, mayonnaisse, sour cream and
: cheddar on
top and bake
: till brown and bubbly. It's very creamy and mouth-
: filling.
:
: I use the low-fat biscuit mix for my crust - rolled
: very thin,
and the
: reduced-fat versions of the above ingredients. I
: usually get
asked for the
: recipe and friends have told me they like it better
: than the
trad versions.
: I guess even down here we are getting a taste for less
: fat. I
was able to
: cut the calorie load from nearly 500 cals per serving
: to 150. This is making me want one for dinner! BTW,
: it's not bad cold, either. I am going to try your
: version, too, it sounds yummy. And we
are having
: lovely, fresh tomatoes in the farmers' markets now.
: ==================

Yeah... ours is a little bit different too. - Cyndi

Tomato Pie <recipe saved>

I'm a little confused. Hahabogus' recipe has a top crust
and emphasizes draining the tomatoes well. Your and nck's
recipes don't call for a top crust and say nothing about
draining the tomatoes. Does that mean your versions weep
- or not, since there's no top crust? I'm dying to try
this pie, regardless of version.

Dora

With my version...a day later the tomato pie will weep
(like a lemon pie) if you don't drain the tomato slices
well. So either eat it the same day or drain the tomato
slices well before use.

Weepage has never been a problem. The crust and the cheese
tend to suck it all up.