Southern Tomato Pie
Tomato ‘n Cheese Bread
Italian Style Baked Tomatoes
Piecrust: 11/2 cups all-purpose flour 2 teaspoons sugar 1 teaspoon salt 6 tablespoons cold butter, cut into pieces 4 tablespoons ice-cold water Optional: Store bought piecrust
3 medium tomatoes, peeled and sliced ¼-inch thick
1 10-ounce package frozen chopped spinach 2-3 large tomatoes, cut into 3/4 inch slices 1/2 cup dry Italian-seasoned breadcrumbs 1/2 cup chopped green onions (white and green parts) 3 eggs, beaten 1/4 cup (1/2 stick) butter, melted 1/4 cup grated Parmesan cheese 1/4 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon dried thyme leaves 2-3 dashes hot pepper sauce (optional)
Pie Filling: 1 tablespoon olive oil 1 yellow or sweet onion, sliced thinly 2 teaspoons salt 11/4 teaspoons black pepper 4 large tomatoes, sliced thinly 1 teaspoon parsley 1 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon rosemary Topping: 1/2 cup mayonnaise 1 cup Monterey Jack cheese 1 cup mozzarella cheese 1 cup gruyere cheese Prepare crust: In mixer, mix together flour, sugar and salt. Mix in butter 1 tablespoon at a time on medium speed. Add ice-cold water until combined. Do not over mix. Press dough in lightly buttered pie pan. Cover with plastic wrap and chill for 1 hour. Bring dough to room temperature. Sprinkle dough with flour and roll out to 1/8-inch thickness. Preheat oven to 425 degrees. Press dough in a 9-inch pie pan. Chill crust before baking to keep crust from bubbling. Also, you can place parchment paper on top with pie weights to keep from bubbling. Bake crust until lightly brown and cool completely. Filling and topping: Sauté onions in olive oil until tender, add salt and pepper. Thinly slice the tomatoes and pat dry with a paper towel. Layer the onions and tomatoes, sprinkling with parsley, basil, thyme and rosemary. Mix together the three cheeses with mayonnaise and spread or place on top of pie. Bake at 350 degrees for 30 minutes or until lightly brown. Serve warm or at room temperature. Deborah Peek Sand Mountain EC
Bread: 2 cups biscuit mix 2/3 cup milk Topping: 1 medium yellow onion, finely chopped 2 tablespoons butter 1 cup sour cream 1/2 cup mayonnaise 1 teaspoon salt 1 teaspoon Italian seasoning 11/2 cups shredded cheddar cheese Sprinkle of paprika (optional) Preheat oven to 400 degrees. Spray a 13x9x2-inch pan with cooking spray. Combine biscuit mix with milk. Knead lightly on a well-floured surface. Roll out dough until a little larger than the dish. Press into dish, pushing dough up on sides to form a 1/2-inch rim. Arrange tomato slices evenly over dough. Sauté onion in butter until tender. Mix mayonnaise, sour cream, salt and Italian seasoning; add to onions and spread over tomatoes. Sprinkle cheese evenly over the dish. For extra color, sprinkle dish lightly with paprika. Bake 25 minutes. Serves 12.
Preheat oven to 350F. Grease a 13x9inch baking dish. Cook spinach according to package directions. Drain well in a colander, pressing with paper towels to remove most of the liquid. Arrange tomato slices in a single layer in prepared pan. Combine breadcrumbs, green onions, eggs, butter, Parmesan cheese, garlic, salt, thyme and hot sauce (if using) in a medium bowl. Add spinach; mix well. Spoon equal amounts of the spinach mixture on top of each tomato slice. Bake uncovered 15 minutes. Serves 8. Janice Bracewell Covington EC
Mary Donaldson Covington EC
Coming up in August... Summer Salads!
Recipe Themes and Deadlines: Sept. Cheese, please! Oct. Pies Nov. Sweet Potatoes
July Aug. Sept.
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Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen-tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe. Alabama Living
JULY 2017 49