{"id":1606,"date":"2006-08-10T19:50:00","date_gmt":"2006-08-11T02:50:00","guid":{"rendered":"http:\/\/www.coldspaghetti.org\/blog\/2006\/08\/10\/tomato-pie\/"},"modified":"2006-08-10T19:50:00","modified_gmt":"2006-08-11T02:50:00","slug":"tomato-pie","status":"publish","type":"post","link":"http:\/\/www.coldspaghetti.org\/blog\/2006\/08\/10\/tomato-pie\/","title":{"rendered":"Tomato Pie"},"content":{"rendered":"

If you ask Paul why he married me, I’m pretty sure he’ll tell you two reasons: 1. Dream Dessert, and 2. Tomato Pie.\"\"<\/a><\/p>\n

The original tomato pie recipe had disappeared a few years back and I’d been having trouble making it as perfect as I had in the past. My Mom magically found the recipe and sent it on to me yesterday. I tried it out tonight and can vouch that it is as sound as ever. Much too good of a jewel not to pass on — complete with family secrets in the notes below!<\/p>\n

TOMATO PIE<\/span>
<\/span> <\/p>\n

2 C. buttermilk baking mix (Bisquick)<\/o:p>
2\/3 C. whole milk<\/o:p>
4 large tomatoes<\/o:p>
3\/4 C. mayonnaise <\/o:p>
1 C. sharp cheddar cheese, grated<\/o:p>
Grated onion to taste*<\/o:p>
Salt & pepper to taste<\/o:p>
Italian seasoning to taste<\/o:p><\/span><\/p>\n

<\/o:p>
Mix together baking mix and milk and spread in lightly greased 9-inch pie pan. <\/span><\/o:p><\/span><\/p>\n

Cover tomatoes with boiling water and let stand a few minutes. <\/span>Drain. <\/span>Peel and slice thinly. <\/span>Layer tomatoes with onion, salt, pepper, & Italian seasoning on top of unbaked pie shell until pie is level. <\/span><\/o:p><\/span><\/p>\n

<\/o:p>Mix together cheese & mayonnaise. <\/span>Carefully spread over top of pie. <\/span><\/o:p><\/span><\/p>\n

<\/o:p>Bake at 400 degrees** for 20-25 minutes until nicely browned. <\/span>Let set for a few minutes before slicing. <\/span><\/o:p><\/span><\/p>\n

*I like to use a large Vidalia onion sliced thinly and lightly saut\u00c3\u00a9ed to a golden brown instead of the grated onion. <\/span><\/o:p><\/span><\/p>\n

**I have found 400 degrees can cook the topping too fast and not cook the crust all the way through in the middle so I start the temperature at 375 degrees for 10 minutes and then lower to 350 degrees and cook for about 20-25 minutes more. <\/span>I use a clear glass Pyrex pie dish to watch to see that the crust is browning. <\/span><\/o:p><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

If you ask Paul why he married me, I’m pretty sure he’ll tell you two reasons: 1. Dream Dessert, and 2. Tomato Pie. The original tomato pie recipe had disappeared a few years back and I’d been having trouble making it as perfect as I had in the past. My Mom magically found the recipe […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.coldspaghetti.org\/blog\/wp-json\/wp\/v2\/posts\/1606"}],"collection":[{"href":"http:\/\/www.coldspaghetti.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.coldspaghetti.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.coldspaghetti.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.coldspaghetti.org\/blog\/wp-json\/wp\/v2\/comments?post=1606"}],"version-history":[{"count":0,"href":"http:\/\/www.coldspaghetti.org\/blog\/wp-json\/wp\/v2\/posts\/1606\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.coldspaghetti.org\/blog\/wp-json\/wp\/v2\/media?parent=1606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.coldspaghetti.org\/blog\/wp-json\/wp\/v2\/categories?post=1606"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.coldspaghetti.org\/blog\/wp-json\/wp\/v2\/tags?post=1606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}