Monday, August 13, 2007

Too Many Tomatoes Pie

My neighbor, Gret, goes an insanely amount of cherry tomatoes yearly. She sent a bag of 50 or so over last night so I came up with a dish that combines a couple of other dishes. So without further ado...

25 cherry tomatoes, cut up
1 cup diced ham
2 frozen pie crusts, thawed
2 cups shredded cheddar cheese or the cheese of your liking
1 tsp garlic powder
1 tsp minced onion
Dash of Italian seasoning
Splash of red wine vinegar and olive oil

Preheat oven to 325. Layer 1/2 tomatoes onto bottom of one pie crust. Add 1/2 cup of ham and 1 cup cheese. Top with garlic powder, Italian seasoning, onion and red wine and vinegar. Repeat once. Lay the remaining pie crust on top and pinch to close. Cut a couple of slits on top so the steam can release while baking. Cook about 35-40 minutes or until top is golden.


Duckymama said...

Will this pie work with bits of leftover regular tomatoes? My husband is my only tomato eater and I have large tomatoes that have a habit of going bad (or partially so) before he can eat them up. (yes, the children and I are failures as Southerners...we only eat them if they're processed into something)

Am loving your blog...found link in Knitter's Review post

Christy B. said...

Any kind of tomatoes work! Partial included.

AP said...

I'll try it, even though we don't have frozen crust pies here. Thanks for the recipe!
hugs from Brazil

Christy B. said...

Thanks for visiting. Good Luck with the pie.