| | Does any one have a recipe for Tomato Pie/cobblerPage 1 of 1 | I remember my grandmother use to make this when I was really young
I have seen a lot of recipes for this but they never quite looked or tasted the same
BTW I am from the South...Grandma was born & raised in Tennessee and she never ever left so I am assuming this is a "Southern Tomato Pie/Cobble
Thanks and have a safe and Happy New Years Eve/Day | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 12/31/2009 12:47:10 PM | | cant help out too much.......but i've heard...but never tried..that green tomatos can be used in place of apples for a pie........i'd imagine you'd need a bit more sugar..............hope this helps | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 12/31/2009 1:14:59 PM | this is odd but a man sent me a 1st greeting e-mail, asking the very same thing! I told him I didn't and he stopped responding to me!!!
maybe it's Really Important ... and should be Researched!
yeah ... I'm with Raxarsr ... probably more sugar ... also, what spices do you remember? I can't imagine using a tomato as a fruit (altho it IS, of course) ... cuz I'm just so accustomed to thinking of them as veggies! what spices WOULD someone add to a tomato if it were being used as a fruit? cinnamon? nutmeg? cloves?
let us know when you find the recipe! | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 12/31/2009 1:19:18 PM | found this one on google and i believe im gonna try it.
Unbaked deep-dish pie shell
Layer following ingredients in this order:
Spread Myracle whip salad dressing over bottom of crust
Sprinkle grated Parmesan cheese over Myracle Whip
Sliced vine ripe tomatoes
Thinly sliced onions (OPTIONAL)
Salt/pepper
Shredded Swiss cheese
Crumbled bacon – fried crisp (Try using Maple flavored bacon to give it a distinctively different taste)
Sliced Tomatoes
Sliced onions
Salt/Pepper
Shredded Mozzarella Cheese
Crumbled Ritz crackers over top
Bake in preheated 350-degree oven for 35-45 mins or until cheese is melted.
atticus | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 12/31/2009 5:15:01 PM | mom sais she uses paula deans recipie is this one close?
atticus
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Directions
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 12/31/2009 11:29:41 PM | All those already posted sound more like tomato pie rather than a cobbler, and while they sound really good, it doesn't sound quite right.
How about slicing a couple of pounds of tomatoes in 1/4 to 1/2" thick slices, lightly salt and allow to drain (save the liquids) for an hour or two. Mix up a batch of dough same as if you were making biscuits using the liquid from the tomatoes, but make it thinner so it's a little stiffer than pancake batter, but not quite biscuits. Layer the tomatoes in a large dutch oven and pour the batter over until just covered.
Mix about 1 cup flour with a stick of butter (1/4 lb) and 1/4 cup brown sugar then sprinkle over the top.
Bake at about 350 until golden and slightly crispy.
You can also cheat- use a few cans of DICED tomatoes, a few cans of SLICED tomatoes, and a couple of boxes of "add water only" bread mix (I use Krustaez brand). Dump the bread mix into a dutch oven, dump in the tomatoes one can at a time until the dough is the right consistency (DO NOT ADD EXTRA WATER) and bake per box instructions adding about 10 to 15 minutes to the time. | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 1/1/2010 11:37:34 AM | | I have made tomato pie using a recipe similar to Paula Deen's, but used swiss cheese and bacon and mayo and dried herbs. The crust was a cream cheese crust, I think I used the same recipe that I use when I make pecan tarts at Christmas. No sugar for me, as I don't like sweet tomatoes, but have seen some people actually sprinkle tomatoes with sugar if they eat them for breakfast. The tomato is technically a fruit, right? | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 1/4/2010 11:54:32 AM | Maybe this is the recipe you're looking for...this recipe is from Miss Daisy celebrates Tennessee...recipe has been traced back eight generations...one of my favorite cookbooks
3 - Cups sliced tomatoes
2 - Tablespoons lemon juice
3 - Tablespoons grated lemon rind
1- 1/3 - Cups sugar
3 - Tablespoons all purpose flour
1/4 - teaspoon salt
1/2 - teaspoons cinnamon
3 - Tablespoons butter
2 -9 inch unbaked pie crusts
Combine all ingredients except tomatoes, pie crusts and butter. After ingredients are combined, fold in the tomatoes.
Pour combined mixture into one of the pie crust. Dot with butter.
Cover with top crust, cut several vents in crust and bake in a 400 degree oven for 35 - 40 minutes, or until golden brown. | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 1/4/2010 12:40:02 PM | Atticus, the recipe with the Miracle Whip sounds absolutely awesome, except for the Miracle Whip ! LOL I think I am going to make it, but use mayo and olive oil combo. It is actually very similar to an Italian Tomato Tart recipe that requires a lot more work, minus the Miracle Whip, of course LOL
Charon, as usual, amazing, that Tomato Cobbler just sounds amazing. I am sure you add herbs and other stuff as I would, but I just would not have thought of that. And you even made it easy with the Krustaez mix. I am definitely trying this one too!
Mama, holy cow, your also sounds awesome. And the fact that it is verifiably traced back 8 generations means I have to put it in my recipe data base. You got me with the lemon, cinnamon and sugar mixed with the ripe tomatoes. I will use preserved lemon, cinnamon and honey and this will go well with a Moroccan Lamb and Herbed Spiced Carrots very well!
I am a tomato freak. I eat them everyday and can never get enough. I go into withdrawals when my store doesn't have good ones to buy. It is one thing I will pay a ridiculously high price for just to get good ones. I usually buy organic heirloom and grow them when I can. I do not know why I do not cook more with tomatoes. I guess I just enjoy them so much fresh!
Thank You All for these recipes! 
SS | |
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Fifi47
| | Joined: 8/19/2004
Msg: 13 | |
| Does any one have a recipe for Tomato Pie/cobbler
Posted: 1/4/2010 1:03:53 PM | | I made a quick and easy dish last night called stewed tomatoes with dumplings. I just basically used diced tomatoes in juice, onions and celery, a little butter, added a bit of water and let it simmer topped with dumplings. I used an off brand of tomaotes, it tasted a bit odd last night but better today. I would love to use fresh maters or some like my granny used to put up for the winter, but didn't have either. so I did the best I could with what was in the pantry. I topped it with a bit of sour cream, and ate it with cooked carrots and the never ending turnip greens and black eyed peas. | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 1/5/2010 10:25:16 PM | Thank You mamamugg
I will definately try this..my grandmother was born and raised in Tennessee. But I have to admit, I have gotten several good recipes for this Tomato Pie from fellow posters
So to all who have posted their recipes..THANK YOU | |
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| Does any one have a recipe for Tomato Pie/cobbler
Posted: 9/2/2011 5:13:22 PM | OMG!! I must try these tomato pies....who would have ever thought!! I miss them so much from my home town in Ontario. DARN it....the tomatoes straight from the garden to the table. Thing is I live in the extreme north in Canada. However, our stores will have somewhat decent tomatoes. You, ALL of YOU, do impress me.
I am single and now older,,,,,,,DRAT IT and I find being creative with food and trying recipes keeps me entertained somewhat. It pleases me what there is out in the big world for our cuisine and dinner table. Tourtiere though,,,,,,,,still reigns in Canada, glad to report. | |
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