Tomato Onion Pie Recipes

BACON ONION TOMATO PIE

Steps:

• 1. Prick pie shell with fork and bake at 350 degrees for about 10 minutes.
• 2. Fry bacon. Cook till tender. Drain, set aside.
• 3. Peel and slice tomatoes to fill bottom of pie shell.
• 4. Sprinkle with chopped onion and salt and pepper.
• 5. Layer more tomatoes, salt and pepper (again).
• 6. Mix mayo, bacon and cheese and milk.
• 7. Spoon on top and pat down to cover tomatoes.
• 8. Sprinkle with Ritz crackers mixed with melted butter
• 9. Sprinkle Scallions on top.
• 10. Bake 350 degrees for 30 minutes.

TOMATO AND ONION PIE

Steps:

• Melt 1 tablespoon of butter in a small pan, and cook the onion for about 5 minutes or until softened.
• Add the brown sugar and cook over a low heat for a further 10 minutes or until well softened and caramelized.
• Meanwhile, use the extra butter to generously grease a 6 cup casserole dish.
• Place 1/3 breadcrumbs on base.
• Season with a sprinkle of the Italian herbs and salt and pepper. Place half the halved tomatoes over the crumbs.
• Cover with all the caramelized onion and a further 1/3 of the crumbs.
• Season again, and then add the remaining tomato halves.
• Top with the remain 1/3 crumbs, season again, and then use the remaining 1 tablespoon of butter to dot across the top.
• Bake in a moderate oven for about 30 minutes, or until cooked through and browned on top.

TOMATO ONION PIE

Steps:

• In a large skillet, saute onions in butter until tender. Crumble nine bacon strips; set remaining strips aside. Place the bread crumbs in a greased 9-in. deep-dish pie plate. Layer with half of the tomatoes, onions, crumbled bacon and cheese. Top with the remaining tomatoes, onions and crumbled bacon., In a bowl, beat the eggs, salt and pepper; pour over the top. Sprinkle with remaining cheese. Top with reserved bacon strips. Arrange additional tomato slices around the edge if desired. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers.

LAYERED TOMATO & ONION PIE

Steps:

• Preheat oven to 180 degrees celcius.
• In a round, deep baking dish splinkle a layer of blended bread crumbs on the bottom, followed by a layer of tomato then a layer of onion. Sprinkle a bit of salt and pepper on top.
• Repeat step 2 until you get to the top of the dish. Finish with a 1cm layer of breadcrumbs. Put the tbs of butter in the middle ontop of the breadcrumbs.
• Put in oven. Cook for approximately 20-30 minutes. Pie is cooked when tomato and onion have gone soft and breadcrumbs ontop are crispy.
• Enjoy.

TOMATO AND ONION PIE

Steps:

• Saute the onions in the olive oil, garlic, fresh herbs and butter until they are cooked through.Add the tomatoes and cook through a little - add the dash of white wine - this will help cook the tomatoes a bit quicker and add a nice bit of sugar to the brew.When you are happy with the tomato and onion mix (by happy I mean if you would pop it on a piece of bread and eat it then and there) then it is ready to put into a nice oven proof dish and put the topping on to bake.If you have a blender put the crunchy topping ingredients in and give them a rough chop - don't over process so that they look like bread crumbs - we want it nice and chunky.If you don't have a blender - just chop up roughly with a knife and then mix the oil through with your hands - this makes sure it is covered all over with oil.Pop the dish in the oven at 180C or BBQ for about 10 minutes until golden brown on top.This can be done the day before and then simply put in the oven to reheat/cook - just leave in a little longer to heat up all the tomato mix.

TOMATO ONION CHEDDAR PIE

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.

CHEESY VIDALIA ONION AND TOMATO PIE

Steps:

• Preheat oven to 375 degrees F.
• Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
• Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
• Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
• 2 teaspoons Essence, recipe follows
• In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
• Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.