Best Cheese And Tomato Pie Recipes

POLENTA PIE WITH CHEESE AND TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
• Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
• *Found at many supermarkets and lucini.com.

LAYERED TORTILLA, BEAN,TOMATO, AND CHEESE PIE (LIGHT)

Steps:

• Preheat oven to 350°F (180°C). Spray a 9-inch (2.5 L) springform pan with cooking spray.
• In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat, stirring often, for 8 minutes, or until slightly charred. Set aside. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Stir in red and green peppers; cook for 3 minutes, stirring occasionally. Stir in tomato sauce, charred corn, basil, chili powder, and cumin; cover and cook, stirring occasionally, for 6 to 8 minutes, until slightly thickened. Remove from heat.
• In a bowl, combine black beans and white kidney beans.Mash roughly and stir into vegetable mixture.
• In a small bowl, combine mozzarella, Cheddar, and Parmesan cheeses.
• Place a tortilla in prepared springform pan. Spread with one-quarter of the vegetable-bean sauce. Sprinkle with one-quarter of the cheese mixture. Repeat layers three times, leaving a little cheese for the topping. Top with final tortilla; sprinkle with remaining cheese. Cover pan tightly with foil.
• Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp knife.

CHEESE AND TOMATO PIE

Steps:

• Line dish with pastry.
• Slice 3 or 4 tomatoes and place as bottom layer.
• Over tomatoes, place a layer of sliced onion.
• The next layer is grated cheese.
• Season with salt and pepper to taste.
• Beat eggs and pour over contents in the dish.
• Bake at 375 for 30 minutes.

RUSTIC TOMATO AND CHEESE PIE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease a 2 quart pie dish. Fit Pie Crust into Pie Dish, prick some holes at the bottom with a fork and bake in pre-heated oven for ten minutes. Line pre-baked pie crust bottom with a layer of the Heirloom tomatoes topping with half of the thinly sliced red onion, garlic, thyme, oregano, shredded mozzarella and Romano cheeses, and the goat cheese. Prepare a second layer using the same process beginning with the Heirloom Tomatoes. Sprinkle the garlic powder, salt and pepper across the pie then fresh basil. Bake at 350 degrees for approximately thirty minutes until the cheeses are melted, slightly bubbling and the pie is steaming hot. Serve warm or at room temperature.