Cheesy Vidalia Onion And Tomato Pie Recipes

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TOMATO PIE



Tomato Pie image

This classic Tennessee pie might have a cheesy top, but the juicy tomato center keeps it surprisingly fresh. Don't let its simplicity fool you: this pie will be a smash hit in your house, just as it is all over the South.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 8

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
1/2 small sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
1 rolled 9-inch pie crust, store-bought or homemade
1 cup freshly grated sharp Cheddar
1 cup freshly grated mozzarella
1 cup mayonnaise
1/2 cup fresh basil leaves, torn, plus small leaves for garnish

Steps:

  • Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
  • Preheat the oven to 350 degrees F.
  • Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
  • Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
  • Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
  • Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

VIDALIA ONION PIE



Vidalia Onion Pie image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

1 large tomato, sliced
1 tablespoon balsamic vinegar
Salt and pepper
1 pie crust, baked
7 large Vidalia onions, chopped
1/4 cup butter
2 tablespoons olive oil
1/2 cup pimento cheese
1/2 package butter crackers, crushed
1/2 cup Parmesan

Steps:

  • Preheat oven to 350 degrees F.
  • Marinate tomatoes in balsamic vinegar, salt and pepper.
  • In a heavy saucepan on stovetop, saute onions over medium heat in butter and olive oil until transparent. Pour cooked onions into the piecrust and top with pimento cheese. Cover pie with tomatoes, then top with crushed butter crackers and Parmesan.
  • Bake for 30 minutes and enjoy!

TOMATO ONION CHEDDAR PIE



Tomato Onion Cheddar Pie image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 9" pie crust, prepared but not baked (Pillsbury)
1/4 cup grated parmesan
Cayenne pepper
3/4 cup mayonnaise
3 tablespoon lemon juice
1/4 cup fresh chopped basil or 2 teaspoons dried basil
Salt and pepper
2 cups grated cheddar cheese
8-10 plum tomatoes, peeled and sliced or 2 cups whole canned tomatoes, drained for 30 minutes and chopped
6 scallions, thinly sliced

Steps:

  • Preheat oven to 350 degrees. Roll out pie crust and sprinkle with parmesan and cayenne. Cover crust with a sheet of wax paper and press cheese and cayenne into crust by hand or with a rolling pin. Place pie crust into a 9 inch pie plate and crimp edges. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled.

TOMATO AND VIDALIA ONION SALAD WITH STEAK SAUCE DRESSING



Tomato and Vidalia Onion Salad with Steak Sauce Dressing image

At Peter Luger's Steak House you can order the sliced beef steak tomatoes and thick cut vidalia onions. There, you can pour Luger Sauce all over everything, including this salad. This is a quick salad dressing that tastes like tangy steak sauce. Try it on this salad or your next steak!

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 10

1/4 red wine vinegar
3 rounded tablespoons brown sugar
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon coarse black pepper, eyeball it
1 cup canned tomato sauce
2 tablespoons extra virgin olive oil, eyeball it
3 beefsteak tomatoes, sliced 1/2-inch thick
1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices
Salt
2 tablespoons chopped parsley leaves, to garnish

Steps:

  • In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand.
  • Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.

Nutrition Facts : Calories 162 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 510 milligrams, Carbohydrate 22 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 14 grams

VIDALIA TOMATO PIE



Vidalia Tomato Pie image

I found tomato onion pies in 2 cooking magazines, and put them together to make this outstanding side dish! This is very filling, and goes well with just about any meat you make it with. It is also a nice for brunch along side breakfast meats and egg dishes. This pie is anything but bland, with big sweet onion and tomato flavor. It is good with other flavors of cheese too. I sometimes buy cheese blends, or mix cheddar with mozzarella. If you can't find Vidalias, use a Texas Sweet or Walla Walla Sweet onion. If your tomatoes are still too juicy after chopping, place them in a colander to drain while you chop the onions and cook the bacon. This will keep your crust from getting soggy on the bottom. If your oven browns the edges of pie crust too quickly, wrap the edges of pie crust with foil before baking.

Provided by ColCadsMom

Categories     Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

6 medium tomatoes, peeled, seeded, and chopped
1 large vidalia onion, chopped (about 2/3-3/4 cup)
6 slices bacon, cooked and crumbled
1 teaspoon dried basil
1/4 teaspoon salt
1 unbaked frozen 9-inch deep dish pie crust
1 cup shredded mozzarella cheese
1 cup mayonnaise
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 400°F.
  • In a mixing bowl, toss tomatoes, onion, basil, and salt.
  • Spoon mixture into crust.
  • Sprinkle with crumbled bacon.
  • In a small bowl, stir together cheese, mayonnaise, and garlic powder.
  • Spread mixture over pie to edges.
  • Bake, uncovered, at 400°F for 25-35 minutes or until golden brown.

VIDALIA ONION PIE



Vidalia Onion Pie image

A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!

Provided by sweetiepeaz

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 16

Number Of Ingredients 10

6 Vidalia onions, thinly sliced
4 eggs, beaten
1 cup sour cream
salt and pepper to taste
½ cup unsalted butter
¼ cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
½ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
  • In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
  • Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20.5 g, Cholesterol 60.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 233.9 mg, Sugar 4.4 g

TOMATO-VIDALIA ONION PIE



Tomato-Vidalia Onion Pie image

This is so good when you have homegrown tomatoes. One pie serves 6 - 8, but not in our family. I always make at least 2 pies....one is never enough for this bunch.

Provided by Linda Cobb

Categories     Side Casseroles

Time 50m

Number Of Ingredients 8

1 deep dish frozen pie crust
2 medium tomatoes, peeled
1 small vidalia onion, chopped
1 1/2 tsp dried basil
4 slice bacon, fried crisp and crumbled
3/4 c sharp cheddar cheese, grated
3/4 c mozzarella cheese, grated
2 Tbsp mayonnaise

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Slice the peeled tomatoes and drain the slices on paper towels.
  • 3. Place the drained tomatoes into the pie shell. Top with chopped onion. Sprinkle with basil.
  • 4. Combine bacon, cheddar and mozzarella cheeses, and mayonnaise. Add a little more mayonnaise if the mixture is too stiff. Spread the mixture over the top of the pie.
  • 5. Bake for 25 minutes or until bubble and golden brown. Cool slightly before slicing.

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