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stewed tomato pie

spicy7 avatar
Recipe by
sandra parker
@spicy7
glen burnie, MD

I stew my tomatoes for this pie they hold the pie together better . This pie taste even better the next day warmed over in the oven.

►
yield 6 serving(s)
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For stewed tomato pie

  • 1
    deep dish pie shell, baked and cooled
  • 2 can
    24 0z. each , petite diced tomatoes
  • 2 Tbsp
    parmesan cheese grated
  • 1 tsp
    italian spice [ i use sun of italy ]
  • 2 1/2 Tbsp
    sugar
  • 1 tsp
    salt
  • 1 clove
    garlic crushed
  • 2 slice
    soft bread, crust removed, torn in small pieces
  • 6 slice
    crispy fried bacon, crumbled
  • TOPPING
  • 2 c
    grated monterey jack cheese with jalapeno peppers
  • 1 c
    mayonnaise
  • 1 tsp
    garlic powder
  • 1/4 tsp
    italian spice mix
  • 1/4 tsp
    cracked pepper

How To Make stewed tomato pie

  • 1
    Drain tomatoes well.
  • 2
    Add the next 5 ingredients in sauce pot simmer stirring often 20 minutes.
  • 3
    Add torn bread stir until bread combines in . simmer 10 more minutes.
  • 4
    Drain any juices again cool to room temperature.
  • 5
    Mix the topping ingredients but remove 2 tablespoons of the cheese first, set aside. Pre heat oven to 375 DEGREES.
  • 6
    Spread cooled tomato mix in crust ,sprinkle on bacon ,then mayonnaise mix add the saved cheese sprinkle over top.
  • 7
    BAKE ABOUT 40 MINUTES OR UNTILL LIGHT BROWN AND BUBBLY. COOL 10 MINUTES SERVE
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