Betty demonstrates how to make a Southern Tomato Pie. This pie is a side dish, to be served as a vegetable casserole. Southern Tomato Pie 1 uncooked deep-dish pie crust 8 medium-sized fresh tomatoes Italian herb blend (or just dried oregano) ½ cup Parmesan cheese 1 cup mayonnaise Use a fork to prick the pie crust on the bottom and sides. Bake pie crust at 350 degrees (F) for 6 minutes. Slice tomatoes in ¼-inch slices and drain well on paper toweling to reduce liquid. Layer tomato slices until you reach the top of the pie crust, grinding Italian herbs between layers. Make a topping by mixing Parmesan cheese and mayonnaise in a small bowl. Spread topping over last layer of tomato slices. Bake at 350 degrees (F) until bubbly and beginning to brown, about 30 to 45 minutes. Let sit for at least 30 minutes. Serve by cutting into wedges. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen
Niki de Brun: looks Divine! is it sorta like a quiche?
JeDon Hopkins: Betty im so happy I discovered your channel. ❤
Charnisa Bradley: I am going to make this tomorrow night
maryellen mcquown: so many videos fantastic job
tracy denley: Thank You Betty! I have never made tomato Pie! Cant wait to make this:) Merry Christmas to you and Family:)
Deborah Shah: Betty, I love the measuring cups you use. Did you buy them online? I'll have a look on Amazon.
mapleLIFE: This would be an expensive pie over here. Tomatoes are expensive 😟😟😟😟😟
Honey Isweet: I have heard of the Heirloom Tomato Pie. I have looked up recipes, but never made it yet :-)!!
Heathmah: Oh that looks so delicious! I would have never expected that yummy looking pie to contain such a simple blend of ingredients. Those bright red tomatoes looked so juicy and wonderful.
Brent Petit: One of my favorites....Excellent..You're great.
OldGrumpy59 None: I just made your recipe, it was so good, One of the best things in life is tomatoes just picked from the garden. We had a little left over &; ate it cold from the fridge & that was good, too. Thank you for the recipe!
Don Burns: MMMMM, MMMM, Looks mighty tasty Betty. I've got to search your channel for a pie crust recipe, never made one!
Brenda Dickens: yum-o
Carin Baker: wonder how that would be with eggs and cheese instead of mayonnaise
carla brown: thank u!
LESTER N: Betty this is so nice! My late great Momma used to make tomato pie( Yes her and Daddy were from Mississippi) Thanks for sharing this recipe with us.
Brittiany Jackson: I love tomato pie but I'm not the biggest fan of mayo. I substitute the mayo for ricotta and Parmesan and add 1 tbsp of lemon juice and 1 tbsp of red wine vinegar for the tang. It's delicious!
764marion: thank you Betty!!!!
carla brown: there is a recipe that I did and was only kidding around with it,..I had a small pan greased in buyer, then cut one onion in chunky haves, then quarter them, then the tomato same and then the russet potatoe in half then in about 1/3- 1/4 more than likely, then started making the cheese sauce, and it started to become pretty stringy so I had to pot the velvety sauce right away into my veggies for about 45 min. I think on about 250-300 deg. and when I took this out and let cool enough to take a bite, I just lived how it was just so juicy, the cheese curdled just right,..it was just turned out great,..I will never forget that moment,..also, I kept the strings on the onion on purposely, and the tomato on top of the tomato intact, and rite now as I am looking back,..yes, it was very organic, but very well worth what I had made!😁
Chop Happy: I am so into this recipe!
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