Ingredients with Measurements:
- 1 pre-made pie crust
- 4 medium-sized tomatoes, sliced
- 1/2 cup of pesto sauce
- 1/2 cup of grated parmesan cheese
- 1/2 cup of shredded mozzarella cheese
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the pre-made pie crust in the pie dish and press it down to fit the bottom and sides.
3. Spread the pesto sauce evenly over the bottom of the pie crust.
4. Layer the sliced tomatoes on top of the pesto sauce.
5. Sprinkle the grated parmesan cheese over the tomatoes.
6. Season with salt and pepper to taste.
7. Sprinkle the shredded mozzarella cheese over the parmesan cheese.
8. Bake the tomato pie in the preheated oven for 35-40 minutes or until the cheese is melted and golden brown.
9. Remove the pie from the oven and let it cool for 5 minutes.
10. Garnish with chopped fresh basil before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories per serving: 250
- Total fat: 16g
- Saturated fat: 6g
- Cholesterol: 20mg
- Sodium: 480mg
- Total carbohydrates: 17g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 10g
Substitutions for ingredients:
- Instead of pre-made pie crust, you can make your own pie crust from scratch.
- You can use any type of tomato for this recipe, but Roma tomatoes work best.
- Instead of pesto sauce, you can use tomato sauce or marinara sauce.
- Instead of parmesan cheese, you can use pecorino romano cheese.
- Instead of mozzarella cheese, you can use provolone cheese.
Variations:
- You can add sliced onions, garlic, or bell peppers to the tomato pie for extra flavor.
- You can use different types of cheese, such as cheddar or gouda.
- You can add cooked Italian sausage or ground beef to the tomato pie for a meaty version.
Tips and tricks:
- Make sure to slice the tomatoes evenly to ensure even cooking.
- You can sprinkle some breadcrumbs on the bottom of the pie crust before adding the pesto sauce to prevent the crust from getting soggy.
- Let the tomato pie cool for a few minutes before slicing to prevent the cheese from oozing out.
Storage instructions:
- Store any leftover tomato pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tomato pie, preheat the oven to 350°F (175°C) and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tomato pie on a platter with a side salad or garlic bread.
Garnishes:
- Garnish the tomato pie with chopped fresh basil or parsley.
Pairings:
- This tomato pie pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the crust is getting too brown, cover the edges with foil to prevent burning.
- If the tomato pie is too watery, sprinkle some breadcrumbs on top of the tomatoes before adding the cheese.
Food safety advice:
- Make sure to wash the tomatoes thoroughly before slicing.
- Store any leftover tomato pie in the refrigerator within 2 hours of cooking.
Food history:
- Tomato pie is a traditional Italian dish that originated in Naples.
Flavor profiles:
- This tomato pie has a savory and tangy flavor from the tomatoes and pesto sauce, with a creamy and cheesy texture from the mozzarella and parmesan cheese.
Serving suggestions:
- Serve the tomato pie warm or at room temperature as a main dish or appetizer.
Related Categories
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Region: Italian
Taste: Savory, Herby, Tangy, Cheesy, Tomato, Garlicky, Tomato-Y