tomato pie

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porkbeaks
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RE: tomato pie 2008/08/18 20:16:52 (permalink)
quote:
Originally posted by JRPfeff

My wife turned in this tomato pie last year at the Taste of Grand Rapids.

It was filled with fresh tomatoes, homemade ricotta, Parmigiano-Reggiano and fresh basil. I baked it in my smoker. It was outstanding.


It definitely looks outstanding. How long did you bake it and at what temp? I assume you didn't put smoke on it. pb
#31
JRPfeff
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RE: tomato pie 2008/08/18 21:18:18 (permalink)
quote:
Originally posted by porkbeaks
It definitely looks outstanding. How long did you bake it and at what temp? I assume you didn't put smoke on it. pb

I didn't use smoke wood, just charcoal.

The pie cooked at 350 for 30 minutes. There are several similar pies on the web.

Jim
#32
ababcock
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RE: tomato pie 2008/08/27 22:19:12 (permalink)
After 3 weeks of Tomato Pie making the Hubby says no more Pizza! I'm still shocked!! I found a recipe for dough on line and I wish I could remember which site I found it on....but it goes like this:

3 1/2 Cups flour(I never need this much)
1 Cup warm water
2 Tablespoons Yeast(1 package of Fleischman's Active dry yeast)
2 Tablespoons Honey
1/4 Cup Olive Oil(Extra Virgin light)
1/2 Teaspoon Salt

Mix warm water(85 degrees to 115 degrees,should be warm to touch but not hot)with Honey and Salt.Add Yeast and mix. Let sit 5mins.Add 1 cup Flour and Olive oil until well blended.Add flour slowly until it forms a ball.
Knead for a couple of min.( I usually knead until smooth,you know feels like velvet)
Place in warm area in a covered(with a wet warm cloth) bowl till double in size. Punch down and let rise again until double in size.
Grease cookie sheet or baking sheet with Olive oil and stretch dough until it is 12x12" form crust and let rise for 45 min.
Spread sauce on and bake at 450 degrees 15 min.or until brown.

This dough is perfect with the sauce recipe that Frank DuRoss Jr. gave! This dough is very flaky with a smooth interior.Enjoy and Thanks again Frank for the sauce recipe. MMM GOOD Eats!

#33
ababcock
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RE: tomato pie 2008/08/27 22:20:17 (permalink)
After 3 weeks of Tomato Pie making the Hubby says no more Pizza! I'm still shocked!! I found a recipe for dough on line and I wish I could remember which site I found it on....but it goes like this:

3 1/2 Cups flour(I never need this much)
1 Cup warm water
2 Tablespoons Yeast(1 package of Fleischman's Active dry yeast)
2 Tablespoons Honey
1/4 Cup Olive Oil(Extra Virgin light)
1/2 Teaspoon Salt

Mix warm water(85 degrees to 115 degrees,should be warm to touch but not hot)with Honey and Salt.Add Yeast and mix. Let sit 5mins.Add 1 cup Flour and Olive oil until well blended.Add flour slowly until it forms a ball.
Knead for a couple of min.( I usually knead until smooth,you know feels like velvet)
Place in warm area in a covered(with a wet warm cloth) bowl till double in size. Punch down and let rise again until double in size.
Grease cookie sheet or baking sheet with Olive oil and stretch dough until it is 12x12" form crust and let rise for 45 min.
Spread sauce on and bake at 450 degrees 15 min.or until brown.

This dough is perfect with the sauce recipe that Frank DuRoss Jr. gave! This dough is very flaky with a smooth interior.Enjoy and Thanks again Frank for the sauce recipe. MMM GOOD Eats!

#34
roossy90
Sirloin
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RE: tomato pie 2008/08/30 21:17:14 (permalink)
I thought tomato pie was like pizza, but I see that gorgeous pic on the previous page of, well,...... a tomato pie......
Must be a regional name/dish?
#35
dsyr
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RE: tomato pie 2008/11/10 16:23:15 (permalink)

Ex Utica guy here. I grew up on tomato pie and still enjoy it!
#36
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