Best Tomato Basil Pie Recipes

TOMATO BASIL PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 8 minutes, stirring occasionally, until browned. Remove from heat.
• In medium bowl, place Bisquick mix; cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle 1/2 cup of the cheese in crust. Arrange half of the tomato slices over cheese. Sprinkle with half each of the flour, onion, chopped basil, salt and pepper. Repeat layers. In small bowl, mix mayonnaise and remaining 1 cup cheese; spread over top of pie to within 1 inch of edge.
• Bake 24 to 26 minutes or until lightly browned. Let stand 10 minutes before cutting. Garnish with additional basil.

GARLIC BASIL TOMATO PIE

Steps:

• Bake the piecrust at 375 degrees 10 minutes, or until light brown.
• Meanwhile, in small saucepan, combine oil and garlic.
• Cook over low heat just until heated, stirring occasionally.
• Arrange half of the provolone cheese over the partially baked crust.
• Sprinkle with half of the basil and top with half of the tomatoes.
• Sprinkle with half of the Parmesan cheese.
• Repeat layers.
• Finally, spoon garlic mixture over pie.
• Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown.
• Let stand 5 minutes.

TOMATO AND BASIL PIE

Steps:

• Unfold piecrust according to package directions. Place in a 9-inch quiche or pie dish. Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese. Adjust oven to 375°F.
• Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
• In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
• In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.
• Bake at 375°F for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.

TOMATO-BASIL SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of well-salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Drain well and let cool slightly.
• Whisk together the tomato sauce, fontina, milk, basil, parsley, eggs, 1 cup of the Asiago, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the spaghetti and toss to coat.
• Heat a 12-inch cast-iron skillet over medium-high heat and add the pancetta. Cook until golden and crispy, about 5 minutes. Transfer to the bowl with the pasta and toss to combine. Let the skillet cool for 5 minutes.
• Pour the pasta mixture into the skillet and sprinkle the remaining 1 cup Asiago on top. Bake until the cheese is melted and bubbling and a knife inserted and turned in the center of the pie does not release any loose egg batter, 45 to 50 minutes.
• Run a spatula underneath the pie to loosen the base. Slide it onto a serving plate and cut into wedges.

RUSTIC TOMATO BASIL PIE

Steps:

• Preheat oven to 425 degrees F; line a baking sheet with parchment paper.
• In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
• Season tomatoes lightly with salt and pepper.
• Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
• Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
• Scatter basil over tomatoes.
• Made a second layer of tomatoes and basil.
• Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
• Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
• Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
• Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

TOMATO AND BASIL PASTA PIE

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, brown meat with onions in large nonstick skillet on medium heat; drain. Add zucchini and tomatoes; cook 4 to 5 min. or until zucchini is tender, stirring frequently.
• Drain spaghetti; return to pan. Add pasta sauce, egg whites, 1/2 cup mozzarella and 1 Tbsp. Parmesan; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; press onto bottom and up side of pie plate to form crust. Fill with meat mixture; top with remaining cheeses.
• Bake 30 min. or until heated through.

CABBAGE-RICE POT PIE WITH BASIL-TOMATO SAUCE

Steps:

• Heat oven to 400°F. Grease 9-inch deep-dish pie plate with shortening. In 3-quart saucepan, heat 1 1/2 cups water to boiling. Stir in bouillon cube, coleslaw mix and potatoes. Return to boiling. Reduce heat to medium; cover and cook 5 minutes.
• Stir in rice, cream cheese and 2 tablespoons basil. Remove from heat; cover and let stand 5 minutes. Stir cabbage mixture; spoon into pie plate.
• Unfold puff pastry sheet; place over coleslaw mixture. Trim pastry to fit pie plate; with fork, press edge of pastry onto edge of pie plate.
• Bake uncovered about 25 minutes or until golden brown. During last 5 minutes of baking, in 1-quart saucepan, heat sauce ingredients over medium-low heat. Serve pie with warm sauce.

TOMATO BASIL EGG PIE

Steps:

• Preheat oven to 350.
• In a non stick, oven going frying pan, over medium high heat.
• saute the mushrooms in the oil and butter until slightly browned. Add seasonings to taste.
• Meanwhile, in a small mixing bowl, beat the eggs and half/half until combined. again add seasoning to taste.
• When mushrooms are well sauteed, add the egg mixture.
• Place the sliced tomatoes around on top of the egg mixture.
• Evenly distribute the basil on the tomatoes.
• Place in the oven and bake 15-20 minutes.
• Remove and sprinkle the cheese on top.
• Return to oven and bake until melted. About 3-5 minutes.
• Cut into 4 slices and serve hot along with some baked potato wedges.

TOMATO-BASIL PIE

Steps:

• Preheat oven to 450*.
• Fit pastry into pie plate and line with foil to prevent burning.
• Bake for 5-8 minute.
• Remove foil and bake 5-8 minute longer or until crust is set and just beginning to brown.
• Reduce oven temp to 375*.
• Meanwhile slice tomatoes and place on paper towel to drain.
• Sprinkle 3/4 cup mozerella on crust.
• Place tomatoes over mozerella.
• Combine basil and garlic and sprinkle over tomatoes.
• Stir together remaining 3/4 cup mozerella,mayo, parmesan, salt and pepper to taste then spoon on top garlic,/basil layer.
• Bake for 20-25 minutes or until edges are brown and cheese is bubbly.
• If necessary, shield edges of crust with foil to prevent burning.
• If desired, garnish with more basil.
• Serve warm.
• ENJOY!

TOMATO BASIL PIE

Steps:

• Place layer of tomatoes in cooled crust. Sprinkle with some basil, salt and pepper. Repeat layers until it reaches within 1/2" of rim Mix Mayo and cheese together. Spread evenly over contents of pie. Bake 375° for 30-40 min. Allow to cool before cutting.

TOMATO BASIL PIE

Steps:

• 1. Slice tomatoes and place in unbaked pie crust. Season with salt, pepper, and garlic powder to taste. Sprinkle with basil.
• 2. Saute onions and peppers in butter and place on top of sliced tomatoes.
• 3. Add bacon pieces.
• 4. Mix cheese and mayonnaise and spread over the top.
• 5. Bake at 350 for 30 minutes until crust is well browned.
• 6. TIP: If your tomatoes are very juicy you may want to place on paper towels to soak up some juice.