stewed tomato pie
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 1Drain tomatoes well.
-
Step 2Add the next 5 ingredients in sauce pot simmer stirring often 20 minutes.
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Step 3Add torn bread stir until bread combines in . simmer 10 more minutes.
-
Step 4Drain any juices again cool to room temperature.
-
Step 5Mix the topping ingredients but remove 2 tablespoons of the cheese first, set aside. Pre heat oven to 375 DEGREES.
-
Step 6Spread cooled tomato mix in crust ,sprinkle on bacon ,then mayonnaise mix add the saved cheese sprinkle over top.
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Step 7BAKE ABOUT 40 MINUTES OR UNTILL LIGHT BROWN AND BUBBLY. COOL 10 MINUTES SERVE
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Tag:
#Quick & Easy
Keyword:
#Tomato
Keyword:
#Stewed
Keyword:
#pie
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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