Reggie and Cindy's Fresh Tomato Pie

"From the Sun Sentinel. Reggie and Cindy own a farm and this is what the recipe says: This is country cooking at its best featuring local ingredients simply served. I like to offer this dish at room temperature. Cindy occasionally puts chopped black olives in the pie. 2 hours "marination" required before baking or you can marinate overnight."
 
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Ready In:
3hrs 10mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • To peel tomatoes, Put up a pot of water to boil. Set up a bowl of ice water, large enough to hold the tomatoes too.
  • Remove the cores from the tomatoes and score the bottom of each with a paring knife.
  • Plunge them into the boiling water for 20 seconds to loosen skins.
  • Remove tomatoes from water with a slotted spoon and place in the bowl of ice water to stop the cooking.
  • Peel the skins off and cut tomatoes into 1/2 inch thick slices and place on a platter.
  • Sprinkle with garlic, basil leaves and onion over the top of the tomatoes.
  • Drizzle with oil and sprinkle with salt and pepper.
  • Cover loosely with plastic wrap and leave out at room temperature for at least 2 hours (or refrigerate overnight).
  • Preheat oven to 450°F.
  • Fill pie shell with half of the cheese.
  • Place tomato mixture over the cheese and cover with remaining cheese.
  • Bake, uncovered, in the center of the oven, for 30-40 minutes until golden brown and shell is cooked through.

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RECIPE SUBMITTED BY

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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