Tommy Toe Pie Recipes

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FRESH TOMATO PIE



Fresh Tomato Pie image

A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.

Provided by Britt Terry

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
¾ cup mayonnaise
⅓ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the pastry shell for 8 to 10 minutes or until browned.
  • Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
  • In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
  • Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 14.3 g, Cholesterol 14.5 mg, Fat 23.8 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 305.6 mg, Sugar 4.4 g

TOE'S BEST SALSA



Toe's Best Salsa image

This is the best homemade salsa recipe I've ever made. If you love restaurant-style salsa, look no further!

Provided by toenacious

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h20m

Yield 16

Number Of Ingredients 9

1 white onion, chopped
2 (15 ounce) cans tomato sauce
2 jalapeno peppers
1 serrano pepper
4 cloves garlic
1 lime, juiced
½ teaspoon salt
1 pinch ground black pepper
½ bunch cilantro

Steps:

  • Place the onion in a bowl, and set aside. In a blender, place tomato sauce, jalapeno peppers, serrano pepper, garlic, lime juice, salt, and pepper. Blend well. Place the cilantro into the blender, and pulse several times to chop the cilantro. Do not over blend. Pour the tomato sauce mixture into the bowl with the onion, stir well to combine, and refrigerate at least 1 hour to blend flavors before serving.

Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.9 g, Sodium 349.1 mg, Sugar 2.5 g

EASY GREEN TOMATO DILLS



EASY GREEN TOMATO DILLS image

One year, well actually several years for a while back, we had so many tommy toe tomatoes coming off they were up to our Yang-Yangs. Being a pickler I thought I must be able to do something with these, so I looked through all my pickling books & came up with this recipe. They look like olives in the jar but are really salty,...

Provided by Peggi Anne Tebben

Categories     Other Appetizers

Number Of Ingredients 8

4 cups green cherry tomatoes
1 clove garlic
1/2 tsp. mixed pickling spices
1 fresh dill head or 1 tsp. dill seed
1 small piece hot red pepper (optional)
2 qts. water
2 cups white vinegar
1 cup pickling salt

Steps:

  • 1. Wash tomatoes but do not peel or core. Pack loosley in a quart jar.
  • 2. Add garlic, picling spices, dill & pepper.
  • 3. In a medium size saucepan, combine water, vinegar & salt. Bring to a boil & stir to dissolve salt.
  • 4. Pour hot brine over tomatoes in jar, leaving 1/4" headspace.
  • 5. Seal.
  • 6. Allow to cure 6 weeks before eating.
  • 7. Keep refrigerated after opening.
  • 8. Peggi's note: This says, "Yield: 1 quart" but can't be right because it calls for 2 quarts of water alone. I have in ( ) on this recipe the measures halved & quartered : water, vinegar, & salt. The other stuff is for 1 quart, all above the water. Can't believe they made that mistake.

SAVORY CHERRY TOMATO PIE



Savory Cherry Tomato Pie image

You'll want to double up your piecrust to hold together the flavor-packed filling of this scrumptious savory pie. A cream cheese layer forms the base of the dish, allowing you to get sweet and salty flavors and creamy texture with every bite.

Provided by Annacia

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

6 bacon, strips
1 (15 ounce) package rolled refrigerated unbaked pie crusts (2 crust or use home made if you wish)
2/3 cup finely shredded parmesan cheese
3/4 cup finely chopped sweet onion
4 cups cherry tomatoes
1 tablespoon olive oil
1/4 cup fresh basil, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
0.5 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 egg yolk, lighlty beaten
1 teaspoon finely shredded lemon peel
3/4 cup thinly sliced leaf lettuce
lemon wedge (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 tablespoons bacon drippings in skillet; set aside.
  • Let pie crust stand at room temperature for 20 minutes. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around a rolling pin; unroll pastry into a 9-inch deep-dish pie plate. (Sides should be 2 to 2 1/2 inches deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into the bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry.
  • Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375 degrees F. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon slices around the edge of the crust. Set aside.
  • Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings. Set aside.
  • Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 tablespoons of the basil, salt, and 1/4 teaspoons of the pepper. Stir to combine.
  • In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
  • Spoon cream cheese mixture into pie crust.Top with tomato mixture. Place the remaining bacon slices among the tomatoes, weaving bacon between tomatoes. Gently press tomatoes and bacon into the cream cheese mixture.
  • Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges brown too quickly.) Let stand 60 minutes.
  • Top with leaf lettuce shreds and serve with lemon wedges if desired.

Nutrition Facts : Calories 432.4, Fat 31.2, SaturatedFat 10, Cholesterol 49.7, Sodium 684.3, Carbohydrate 29.9, Fiber 3.1, Sugar 3.8, Protein 9.1

TOMMY TOE PIE



Tommy Toe Pie image

This recipe is from Rebecca Laney-Meers, Jackson Mississippi and she was one of the winners in the Mississippi magazine contest. Her memories of this pie take her back to the 1960s when as a child in her grandmother Kate's kitchen in west Jackson she renamed the recipe Tommy Toe Pie. It was called Tomato Pie. Rebecca's time with her grandmother was quality time, and over the years she has tried many tomato pies, but grandmother Kate's has remained the best. And when the tomatoes start coming in from the garden, this is her go-to recipe for her family. Thanks Rebecca! Feel free to add in fresh herbs, like the basil, oregano, etc. Enjoy!

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h10m

Yield 1 pie

Number Of Ingredients 10

3 -5 tomatoes, sliced
1 deep dish pie shell
1/2 cup sharp cheddar cheese, shredded
1/2 cup white cheddar cheese, shredded
1/4 cup mayonnaise
1/4 teaspoon dried basil (or better yet, try 1 tbls. fresh basil!)
1 tablespoon Dijon mustard
salt and pepper
1 bunch green onion, chopped
1/2 cup parmesan cheese, shredded

Steps:

  • The day before, slice 3 to 5 tomatoes and drain on paper towels.
  • Refrigerate.
  • Bake deep-dish pie shell according to package directions.
  • Cool.
  • Mix cheeses, mayonnaise and basil. Set mixture aside.
  • Spread the bottom of the pie shell with Dijon mustard. Place one layer of tomatoes, and then sprinkle with salt and pepper.
  • Layer ½ of the cheese and mayonnaise mixture.
  • Sprinkle with chopped green onions. Repeat layers. End with ½ cup of shredded Parmesan cheese on top.
  • Bake at 375 degrees for 35-40 minutes. Enjoy!

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