Tomato Pie Recipe

Ever wondered why tomatoes are added to almost all delicacies? Not only do they add color and enhance the flavor of your dish, but the freshness and aroma that they exude to the atmosphere can leave anyone tempted. Those freshly picked tomatoes from the garden when washed and sliced, are simply luscious to hog on directly with a sprinkle of salt and lemon juice. Or throw a couple of them in any of your preparations and see what a marvelous dish they deliver you. A fruit that tastes best when combined with other fruits, vegetables and meat, tomato does have more to offer you when cooked by itself. And if you like using tomatoes very often, then you would surely love indulging in baking an ethnic and relishing tomato pie. If this has induced enough excitement to cook up a tomato pie, here are a couple of recipes that will keep you going.

Easy Tomato Pie Recipes

Fresh Tomato Pie

Ingredients

1 (9 inch) Pie Shell
7 ripe Tomatoes (sliced)
1 Yellow Onion
¾ cup Mayonnaise
1/3 cup shredded Mozzarella Cheese
1/3 cup grated Parmesan Cheese
Ground Black Pepper (to taste)
2 tsp fresh Basil
2 tsp fresh Oregano

Instructions

Preheat oven to 350°F (175°C).
Bake the pie shell for about 8-10 minutes, or until it turns brown.
Slice the onion and layer in the bottom of the pie shell.
Slice the tomatoes and arrange over the onions.
Sprinkle black pepper according to your taste.
Combine mozzarella cheese, parmesan cheese, and mayonnaise together in a medium mixing bowl. Toss well.
Spread over the tomatoes in an even layer.
Bake for 20-25 minutes, or until golden brown.
Garnish with basil and oregano.
Slice and serve hot.

Green Tomato Pie

Ingredients

1 recipe pastry for a 9-inch Double Crust Pie
3 tbsp All-Purpose Flour
4 tsp Lemon Zest
6 tbsp fresh Lemon Juice
3 tbsp Butter
¾ tsp ground Cinnamon
1 1/3 cups White Sugar
¼ tsp Salt
3 cups sliced Green Tomatoes

Instructions

Place the bottom layer of the crust on a baking pan.
Combine together flour, lemon peel, lemon juice, butter, cinnamon, sugar, and salt in a large bowl. Mix to blend well.
Add tomatoes and toss to coat evenly.
Spread the mixture over the pie crust.
Cover the mixture with the top crust.
Make slits over the top to allow the steam to escape.
Bake at 450°F (230°C) for 10 minutes.
Reduce the temperature to 350°F (175°C) and bake for another 30 minutes.
Serve hot.

Zucchini Tomato Pie

Ingredients

2 cups chopped Zucchini
1 cup chopped Tomato
½ cup chopped Onion
1/3 cup grated Parmesan Cheese
¾ cup Biscuit Baking Mix
½ cup Milk
3 Eggs
½ tsp Salt
¼ tsp ground Black Pepper

Instructions

Preheat oven to 400°F (200°C).
Grease a 10-inch pie pan and set aside.
Mix together zucchini, tomato, onion, and parmesan cheese in a bowl. Spread over the pie pan.
Take another small bowl and combine biscuit mix, milk, eggs, salt, and black pepper together. Beat thoroughly until well blended and smooth.
Pour over the vegetable mix in the pie pan.
Bake for 30 minutes, or until a knife inserted in the center comes out clean.
Remove and slice.
Serve hot.

Beef and Tomato Pie

Ingredients

1 pound ground Beef
1 large Onion (chopped)
2 tbsp Ketchup
½ tsp Salt
2 cups Biscuit/Baking Mix
2/3 cup Milk
1 cup diced fresh Tomatoes
½ cup shredded Cheddar Cheese

Instructions

Combine beef and onion in a skillet over medium flame. Stir and cook until the meat is no longer pink.
Drain excess fat and remove from heat.
Add ketchup and salt. Mix well and set aside.
Mix together biscuit mix and milk until just folded.
Transfer on a lightly floured surface and knead thoroughly for about 6-8 times.
Thereafter, roll it out to a 10-inch circle and line it in a greased 9-inch pie plate. Flute the edges.
Transfer the meat mixture into the crust.
Sprinkle tomatoes.
Bake at 425°F for about 20-25 minutes.
Remove from oven and sprinkle with cheese evenly.
Bake for additional 2 minutes, until the cheese has melted completely.
Serve hot.

Got your taste buds tinkling? Wait no further and indulge in some scrumptious and appetizing tomato pies.

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