Vidalia Tomato Pie Recipes

VIDALIA TOMATO PIE

Vidalia Tomato Pie image

I found tomato onion pies in 2 cooking magazines, and put them together to make this outstanding side dish! This is very filling, and goes well with just about any meat you make it with. It is also a nice for brunch along side breakfast meats and egg dishes. This pie is anything but bland, with big sweet onion and tomato flavor. It is good with other flavors of cheese too. I sometimes buy cheese blends, or mix cheddar with mozzarella. If you can't find Vidalias, use a Texas Sweet or Walla Walla Sweet onion. If your tomatoes are still too juicy after chopping, place them in a colander to drain while you chop the onions and cook the bacon. This will keep your crust from getting soggy on the bottom. If your oven browns the edges of pie crust too quickly, wrap the edges of pie crust with foil before baking.

Provided by ColCadsMom

Categories Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

6 medium tomatoes, peeled, seeded, and chopped
1 large vidalia onion, chopped (about 2/3-3/4 cup)
6 slices bacon, cooked and crumbled
1 teaspoon dried basil
1/4 teaspoon salt
1 unbaked frozen 9-inch deep dish pie crust
1 cup shredded mozzarella cheese
1 cup mayonnaise
1/2 teaspoon garlic powder

Steps:

Preheat oven to 400°F.
In a mixing bowl, toss tomatoes, onion, basil, and salt.
Spoon mixture into crust.
Sprinkle with crumbled bacon.
In a small bowl, stir together cheese, mayonnaise, and garlic powder.
Spread mixture over pie to edges.
Bake, uncovered, at 400°F for 25-35 minutes or until golden brown.

VIDALIA ONION PIE

Vidalia Onion Pie image

Provided by Food Network

Categories side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 large tomato, sliced
1 tablespoon balsamic vinegar
Salt and pepper
1 pie crust, baked
7 large Vidalia onions, chopped
1/4 cup butter
2 tablespoons olive oil
1/2 cup pimento cheese
1/2 package butter crackers, crushed
1/2 cup Parmesan

Steps:

Preheat oven to 350 degrees F.
Marinate tomatoes in balsamic vinegar, salt and pepper.
In a heavy saucepan on stovetop, saute onions over medium heat in butter and olive oil until transparent. Pour cooked onions into the piecrust and top with pimento cheese. Cover pie with tomatoes, then top with crushed butter crackers and Parmesan.
Bake for 30 minutes and enjoy!

VIDALIA ONION PIE

Vidalia Onion Pie image

A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!

Provided by sweetiepeaz

Categories Side Dish Vegetables Onion

Time 1h20m

Yield 16

Number Of Ingredients 10

Ingredients

6 Vidalia onions, thinly sliced
4 eggs, beaten
1 cup sour cream
salt and pepper to taste
½ cup unsalted butter
¼ cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
½ cup grated Parmesan cheese for topping

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20.5 g, Cholesterol 60.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 233.9 mg, Sugar 4.4 g

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