Tomato And Basil Pasta Pie Recipes

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

SOUTHERN TOMATO BASIL PIE

Steps:

• Preheat oven to 450 degrees F.
• Prepare the pie crust by mixing the flour and salt in a bowl.
• Add the cold butter and shortening. Using a pastry cutter (trust me, it's worth the couple of bucks), cut the fats into the flour mixture until it resembles small peas.
• Using a tablespoon, add a little water to the flour mixture at a time, using a fork to stir everything together until the dough just comes together. It should not be smooth and soft like cookie dough, but instead a little more flaky until you squeeze it together.
• Place the dough between two pieces of plastic wrap, shaping it into a ball.
• Using a rolling pin, roll the dough out into a circle.
• Place in a pie dish and trim any overhanging dough, leaving a good inch around the lip. Crimp this dough and prick the bottom and sides of the pie crust.
• Sprinkle with parmesan cheese and 1/4 cup mozzarella and place in a 450 degree F oven for 10 minutes.
• Remove from the oven to cool while you prepare the filling.
• Slice the tomatoes thin and place on a double layer of paper towels
• Lightly salt tomato slices and leave them for 10 minutes. The salt will pull out excess water which the paper towels will sop up so you don't have a wet pie.
• Combine 1/4 cup cheddar cheese and 1/2 cup mozzarella cheese in a small bowl. Set aside.
• Sprinkle tomato slices with the garlic powder, oregano, and black pepper to taste. Layer 1/3 of the tomato slices, 1/3 of the cheese mixture, and 1/3 of the basil. Repeat layers.
• In a small bowl combine remaining 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over the final layer of tomatoes.
• Reduce oven heat to 350 degrees F and bake the pie uncovered for 30-35 minutes. Cool before serving.

TOMATO BASIL PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 8 minutes, stirring occasionally, until browned. Remove from heat.
• In medium bowl, place Bisquick mix; cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle 1/2 cup of the cheese in crust. Arrange half of the tomato slices over cheese. Sprinkle with half each of the flour, onion, chopped basil, salt and pepper. Repeat layers. In small bowl, mix mayonnaise and remaining 1 cup cheese; spread over top of pie to within 1 inch of edge.
• Bake 24 to 26 minutes or until lightly browned. Let stand 10 minutes before cutting. Garnish with additional basil.

TOMATO & BASIL SAUCE

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.

TOMATO AND BASIL PASTA SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

FRESH TOMATO PASTA WITH BASIL

Steps:

• Gather the ingredients.
• Place tomatoes, olive oil, lemon juice, and fresh basil in a large bowl. Season with salt and pepper. Mix gently and set aside to marinate.
• Bring a large pot of salted water to a fast boil and add spaghetti; cook until al dente according to package directions, about 7 to 8 minutes.
• Drain pasta and immediately toss with the tomato mixture.
• Serve immediately, sprinkled with Parmesan cheese.

SPAGHETTI POMODORO RECIPE (PASTA IN TOMATO BASIL SAUCE)

Steps:

• To make the Pomodoro sauce, we will first make the tomato puree. Click here to see the recipe of how to make tomato puree.
• Next, heat the olive oil in a heavy bottomed sauce pan; add in the garlic and toss for a few seconds. Next add in the tomato puree, salt , the crushed black pepper and the red pepper flakes and give the Pomodoro sauce a brisk boil. Turn the heat to low, cover the pan and simmer the sauce for about 10 to 15 minutes, until all the flavors from the garlic get into the sauce. Finally stir in the fresh basil leaves, turn off the heat. Cover the pan and keep the sauce aside.
• While the sauce was simmering, bring water to boil in a large sauce pan. Season the water with some salt, add in the Spaghetti and cook stirring occasionally, until about 2 minutes until the pasta is tender.
• Once the spaghetti is cooked, drain pasta and keep it aside.
• Now to finish making the recipe we have to combine the cooked Spaghetti along with the Pomodoro sauce.
• To do this, add the pasta into the tomato basil pasta sauce and give it a good boil for about 3 to 4 minutes. Once you notice the Spaghetti is well coated with the sauce, the dish is ready to be served.
• Spoon the Spaghetti Pomodoro into individual serving bowls and sprinkle with Parmesan Cheese and serve warm for a weeknight or party dinner. Serve Spaghetti Pomodoro Recipe (Pasta in Tomato Basil Sauce) along with Fresh Garden Salad Recipe.

THE BEST TOMATO PIE

Steps:

• Preheat the oven to 350ºF and if making prepare the pie dough.
• Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
• In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
• Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
• Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
• Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

TOMATO PIE

Steps:

• Place tomato slices on paper towels, and press out any excess moisture. Sprinkle with salt and allow to drain and dry on the counter while you prep other ingredients.
• Preheat oven to 350 degrees F.
• Roll out a round of pie crust and press it into a 9-inch pie pan. Pierce the crust with a fork, then layer on a piece of parchment paper and fill with baking beans. Bake 8-10 minutes until lightly browned, then remove from oven and set aside to cool. Remove the baking beans when they can be touched.
• In a bowl, combine mayonnaise, sour cream, cheeses, salt, and pepper. Mix well.
• Spread half of the sliced onion on the bottom of the par-baked pie crust. Arrange half of the sliced tomatoes on top, then sprinkle on half of the sliced basil leaves.
• Carefully spread half of the cheese mixture over the vegetables. Repeat layers with the remaining onion, tomato, basil, and cheese mixture.
• Finally, sprinkle the top with more cheese (if desired) and bread crumbs (if using).
• Bake for 35-40 minutes until the pie is nicely browned and the filling is bubbling. Garnish with fresh basil and serve warm.

TOMATO BASIL SAUCE

Steps:

• Heat the olive oil or butter in a medium sized sauce pan.
• Add the diced onion and crushed garlic, cook until the onion is soft and translucent, about 5-7 minutes.
• Add the tomatoes and bring to the sauce to a boil.
• Reduce the heat and add the basil - some can be chopped, but you can also add the stalks (they add flavor) and remove the stalks when the sauce is done. Add the sugar if using, you can also add the salt and pepper.
• Cook the sauce over low heat for at least 30 minutes. Stir the sauce frequently with a wooden spoon and use the spoon to press and help breakdown the chunky tomato pieces.
• For a smoother sauce you can use a hand held blender to break down the tomatoes if using whole or diced tomatoes. If you let the sauce cook for longer the tomatoes will naturally break down, or if you prefer a more chunky consistency you can skip the blender step.
• Once the consistency suits your preference, the sauce is done and ready to use. For an extra taste of freshness you can add some freshly chopped basil when serving the sauce.

TOMATO BASIL FETTUCCINE

Steps:

• Heat oven to 325°F.
• Place tomatoes, cut-side up, onto 15x10x1-inch baking pan or large baking sheet; sprinkle with salt. Bake 20-25 minutes or until hot and tender.
• Cook fettuccine according to package directions. Drain.
• Toss fettuccine with oil; arrange on serving platter. Top with cheese, hot roasted tomatoes and chopped basil. Toss before serving; add pepper, if desired. Garnish with basil leaves.

TOMATO AND BASIL PASTA PIE

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, brown meat with onions in large nonstick skillet on medium heat; drain. Add zucchini and tomatoes; cook 4 to 5 min. or until zucchini is tender, stirring frequently.
• Drain spaghetti; return to pan. Add pasta sauce, egg whites, 1/2 cup mozzarella and 1 Tbsp. Parmesan; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; press onto bottom and up side of pie plate to form crust. Fill with meat mixture; top with remaining cheeses.
• Bake 30 min. or until heated through.

EASY SOUTHERN TOMATO BASIL PIE

Steps:

• Slice tomatoes and liberally sprinkle salt on top of each slice. Place tomatoes in a colander to drain for 30 minutes. Periodically press moisture from the tomatoes using the back of a spoon or spatula.
• Slice onion thinly and set aside.
• Grate Cheddar cheese into a bowl. Add pre-grated mozzarella to the bowl.
• Preheat oven to 350°. Pre-bake pie crust at 350° for ten minutes.
• While the crust pre-bakes, mix mayonnaise with cheeses and chiffonade ten basil leaves.
• Grate Parmigiano-Reggiano over the bottom of the pre-baked crust.
• Layer the onions and basil on top of the Parmigiano-Reggiano. Drop spoonfuls of the cheese mixture over the onion/basil layer and spread evenly with a spatula. Arrange the tomatoes in an overlapping pattern on top of the onion and basil layer.
• Bake the pie at 350° for approximately 30-40 minutes.
• Cool pie for approximately 15 minutes on a wire rack. Slice and serve!

SOUTHERN TOMATO PIE

Steps:

• Preheat oven to 400º.
• Follow package directions to bake pie shell; prick bottom all over of sllghtly thawed shell, bake for 10 to 20 minutes until browned.
• Meanwhile, place tomatoes in colander and sprinkle with salt. Let drain, tossing several times. Then with paper towels, press down to blot up even more of the liquid.
• In small bowl, mix together mayonnaise and cheeses until combined well.
• Turn oven down to 375º .
• Place tomatoes in baked pie shell, add sliced or chopped basil and gently mix. Season with salt and pepper. Top with mayonnaise-cheese mixture and spread evenly over the top.
• Bake in center of oven for 30 to 40 minutes until golden brown on top. Cool at least 20 to 30 minutes or longer. Slice and serve, warm or at room temperature.