stewed tomato pie

31 Pinches 4 Photos
glen burnie, MD
Updated on Jul 14, 2014

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.

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

Ingredients

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

How To Make stewed tomato pie

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

Discover More

Keyword: #Tomato
Keyword: #Stewed
Keyword: #pie
Ingredient: Vegetable
Method: Bake
Culture: American

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