As soon as I saw Roz’s post on this with the yummy photo and advising that she had won a competition in Charleston, SC with it, I knew it had to be tried – especially since we love tomato pie – please pop over to La Belle Vita Cucina for the recipe and nice how-to photos. We made it per her recipe, except we used a 12” dish to cook it in and since it was larger and my tomatoes were perhaps a little thicker, it took longer to get everything bubbly.
This is it hot out of the oven and resting.
Since we could not get out a clean piece, I waited until the next day and cut this piece cold then reheated to have this for breakfast – way better than Wheaties for a champions breakfast.
I loved it both times and can only say if you plan to eat only one tomato dish this summer, this is the one I recommend. The crust was so flavorful, we plan to try it as biscuits and when I threw away the paper recipe, Bev retrieved it and stuck it in her recipe drawer, commenting she may want to make it again soon. As for the leftovers, it tasted about the same but as expected the bottom crust was moist but not soggy. Thanks Roz for great meal number two and I’m looking forward to the next three or four.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
8/21/14 meal date
I envy your tomatoes! The pie looks good, Larry, but I wouldn't indulge for breakfast (which is not to say my menfolk wouldn't).ReplyDelete
Larry, We've never tried a tomato pizza pie... Looks good though! Now all you'll have to do is drop and egg on it... Take Care, Big Daddy DaveReplyDelete
Ah.... my kind of breakfast but then I've always enjoyed cold pizza for breakfast. Looks yummy!ReplyDelete
Sounds wonderful.. It's so neat that you have so many wonderful blog friends who love to cook and share the best recipes... It's like all of you helping each other... SO SPECIAL.... I've never had a tomato pizza pie--but it sounds wonderful.... Sounds like it would be great for any meal... BUT--as David said, you just need to have it for breakfast and drop an egg on top!!!!! haReplyDelete
Looks scrumptious and I love the biscuit crust! Thanks for another keeper, Larry.!ReplyDelete
Looks fantastic Larry. I would certainly love this for breakfast too. Tomatoes are my favorite fruit and the crust looks nice and crisp too. A definite keeper.ReplyDelete
It looks GORGEOUS!!!ReplyDelete
Now that looks and sounds awesome, but right now trying to cut back on the fats and calories don't think it is in that category. But sure would enjoy it.ReplyDelete
Never thought of using a biscuit dough type crust, very clever, Roz! Great looking pie too, Larry.ReplyDelete
I just brought in about 15 almost ripe tomatoes from my plants. I must try this and very soon! Thanks Larry.ReplyDelete
I'm back from my blog visiting hiatus. This pie looks so professional! We love tomatoes, and I would have happily joined the two of your for breakfast, with this dish. Roz is a great cook!ReplyDelete
Thanks Larry and Bev, for not only making my tomato pie, but also for your compliments and sharing with friends. I agree with you that it is better the next day so that the ingredients can firm up and blend together. Another friend of mine on FB made it and went crazy. Our tomato plants are exhausted and only producing little green tomatoes now and it's sad to see summer coming to an end . . . but we can always make this pie with a fresh new batch of wonderful tomatoes from our gardens!ReplyDelete
Thank you again for the shout out!