Friday, September 7, 2012

Tomato Pie: Appetizer-Yes; Main Dish-Yes; Dessert: Probably Not!

If you are looking for a quick appetizer to bring to a summer BBQ, this is it. Due to this past week being very busy, as of Saturday morning I did not know what we were going to bring to a family BBQ that evening. Having a few tomatoes on our counter from some neighbors, I remembered a recipe Rachel had made, Tomato Pie. Needing 12 tomatoes (more than we had), I bought Romas at the store as the recipe indicated. I did much of the prep work and Rachel threw it in the oven when she got home.

Tomato Pie

Frozen 9" deep-dish pastry shell
6 large Roma tomatoes, diced; discard seeds
1/4 cup green onions, chopped
1/4 teaspoon dried basil
1/4 tsp salt & pepper
1 cup Swiss cheese, grated
1/4 cup mayonnaise

Cook pastry shell at 425 Degrees for 5 minutes & let cool. Mix all ingredients in pastry shell, bake at 375 Degrees for 30 minutes. Let cool for 15 minutes.

We doubled the recipe because leftovers always make a good breakfast.

Since we were going to be late to the BBQ, my Sister picked it up for us. When we got there, everyone raved about it. One whole pie was gone and they were working on the other. It was good-fresh & delicious! The Swiss cheese binds it all together. The green onion gives it the "bite" it needs.

My only recommendation: spend a few dollars more and buy Heirloom tomatoes or Tomatoes on the Vine. Romas are the red-headed step children of tomatoes. They don't have nearly the flavor or texture of others.

Another great appetizer with a lot of tomatoes is the Double Tomato Bruschetta.

Happy Eating


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