Good Old Tomato Pie – the original recipe
The first time I made (or even tried, for that matter) tomato pie was Christmas a few years back. It didn’t sound particularly appetizing, but Paul was craving it, so I thought it was worth a shot.
Here’s the original recipe that I got from my mother-in-law – she added a few tips in the recipe. If I’m understanding correctly, it’s originally from my husband’s grandfather, so I’m guessing some of the comments may be his as well.
Tomorrow I’ll post a few other versions we’ve made over the last year or two.
Good Old Tomato Pie
recipe from Paul’s family
makes 8 servings
Store bought frozen pie crust, 8-10-inch diameter (deep dish).
Tomatoes – 4-5 (large), 6-8 (small), sliced or cubed, peeled or unpeeled as preferred.
- Add flour to thicken
Onions, peppers, water chestnuts, etc. Diced and added as available. (I like zucchini and mushrooms)
Brown sugar – sprinkle 2-3 tablespoons over tomatoes.
Salt, Pepper, Thyme, Oregano, Tabasco, Worcestershire sauce, etc., to taste.
Cheese – grated – 1 cup medium or sharp cheddar, plus 1 cup Monterey Jack, plus 1 cup miracle whip (mayonnaise) mixed and spread to cover. (I use about ½ this much)
Meat – may add diced ham, bacon, turkey, chicken, leftovers (meatloaf).
Mix and fix ingredients as above. Place into frozen pie crust. Bake in pre-heated oven at 375 degrees for 45 minutes. Serve hot, and use as a vegetable. Delicious reheated in the microwave oven etc.
P.S. Frozen tomato slices or cubes work well for year round availability, Tomato pie goes well with wine or beer.
I usually make two at a time (two frozen crusts per package) and use up any vegetables in the fridge. I cook them both and freeze one. Just thaw and reheat in oven.