Good Friends Good Food - Tomato Pie

-



This week in my GFGF food group we are focusing on tomatoes!  There is nothing tastier in the summer to me than a fresh tomato pulled right from the vine.  While I do not have any plants of my own, I do try to buy Organic vine-ripened tomatoes.  The thought of tomato season coming to an end is sad.  But as with everything else in life where one door closes, another door opens and we will have pumpkins coming soon! 

There is a place that we go camping in Alabama that has a wonderful tomato pie on their menu.  In fact, it is the only place that I have ever ordered tomato pie!  I know they have been recommended by Southern Living Magazine.  If you get a chance to visit there you should.   It’s in a quaint little town called Mentone.  It’s called the Wild Flower Café.  So that menu item was the inspiration for my tomato dish.  I do not have their recipe so I just adapted one of my own. I am sure that this would be much better with a made from scratch pie crust but today I used a premade one.  The pie is delicious, but next time I will leave out the zucchini.  Did not add anything to it.

You could probably serve this as a complete meal.  I chose to serve it as a side dish with some meatloaf.  We really enjoyed it!

Our October 23rd posting will be highlighting zucchini squash.  Be sure to come back and check that out!  Also be sure to check out the rest of the groups tomato recipes today!  If you would like to join our group, leave a message below.

grandmaskitchentable.typepad.com 
teaandscones.wordpress.com  
https://noe847.blogspot. 
Https://kuechenlatein.com 
http://www.bigguytinytrailer.com


Recipe:

Ingredients

  1. 1/2 (14.1-ounce) package refrigerated pie crusts
  2. 1 tablespoon basil
  3. 1 tsp. Italian seasoning
  4. 1 1/2 pounds tomatoes, sliced 1/2 inch thick
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon ground black pepper
  7. 1 cup shredded mozzarella cheese
  8. 1/2 cup mayonnaise
  9. 1/3 cup Parmesan cheese
Instructions
  1. Preheat oven to 425°.
  2. Fit pie crust into a 9-inch pie plate, and crimp edges as desired. Fill with pie weights.
  3. Bake until lightly browned, about 15 minutes. Remove pie weights, and let cool completely on a wire rack. Reduce oven temperature to 350°.
  4. Arrange tomatoes in pie shell.  Sprinkle with salt and pepper.  
  5. Top with mozzarella.
  6.  In a small bowl, stir together mayonnaise and Parmesan. Spread onto mozzarella.
  7. Bake until lightly browned and bubbly, about 20 minutes. Garnish with fresh basil if desired. Serve immediately.



Comments

ostwestwind said…
I would serve it without the meat as a whole meal. This sounds great
October 9, 2020 at 5:36 AM
Donna said…
Your pie looks wonderful! I plan to try as a meal with a side salad. We are trying to have more meatless meals and this would be a nice option.
October 9, 2020 at 7:02 AM
Kayte said…
Tomatoes in a pie, who would think to do that? It looks really inviting and Mark would love anything in a pie so now that we still have tomatoes, I need to make one of these...I make half sizes these days as it's just the two of us. I'm going to try this...I'm going to be making good use of my lovely fresh tomatoes yet trying out the recipes you all made this week...although I don't have an air fryer (yet?) so I can't try Donna's just now. Thanks for sharing the recipe...coming soon to a kitchen near me!
October 9, 2020 at 9:40 AM
Unknown said…
Tomaepie! How unique. I bet this was good. Bill would love this.
October 9, 2020 at 11:50 AM
Nancy/n.o.e said…
I love the idea of tomatoes in a savory pie! Good job devising your own version of a favorite restaurant dish.
October 10, 2020 at 9:09 AM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes. ...
Read more

TWD - Crunchy Toffee Bars

-
Image
Every time I bake with toffee chips, I think of Heath Ledger. You get it, right, Heath Toffee / Heath Ledger. I know I'm weird. But in honor of the Oscars this week, I thought a photo of Heath was appropriate. He was a great actor with a brilliant future ahead of him. Sad. Of course, my real photo choice of the week was going to be my personal favorite Hugh Jackman. Since he was the host of the Oscars, I think it only fitting that we post a photo of him, as well, right? After all, he IS the sexiest man alive. I knew he could act, and look pretty, but dang - he can sing and dance too! Okay girls - get your minds out of the gutter and back to the matter at hand. Truly, get serious! We are here to talk about crunchy toffee bars. Let me just say that I am glad I made these earlier in the weekend because I ended up having to spend some time with a nice young doctor at the ER due to a severe asthma attack! It's heck not being able to breathe folks. It has now turned into acute bronc...
Read more

Lenox Almond Biscotti

-
Image
This week Gretchen of Canela & Comino chose Lenox Almond Biscotti for our recipe challenge. Oh Gretchen, thank you thank you, thank you! Biscotti has always been one of my favorite foods (especially around the holidays). Who knew someone of so little culinary experience could actually bake biscotti in their own kitchen? And the greatest thing of all was this was actually one of the easiest things I have baked AND I had all the ingredients I needed right in that pantry of mine. Or so I thought . . . My new shiny red KA mixer was gently purring like a kitten as it mixed my wonderful dough when I discovered - oops, completely out of almond flavoring. Since I was baking in old clothes and no makeup, hair tied back in a ponytail reminiscent of those kindergarten years, there was no way I was headed to the store for almond extract. Not to panic, though, I decided to just use vanilla and hope for the best. I did sprinkle some cinnamon on half of them right before putting into the oven to...
Read more