A low-carb gluten-free take on the Southern classic side dish. Fresh tomato flavors without the hassle of making a pie crust.

Preheat oven to 425°F with rack in lower third position. Place piecrust dough in a 9-inch pie plate; trim excess dough, and crimp edges. Line piecrust using a piece of parchment paper or aluminum ...

Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve. 3.

- [Sheri] I am making tomato pie, one of my favorite things to do with fresh, juicy heirloom tomatoes. [bright music] What I have here are tomatoes I cut up about 15 minutes ago, and I salted them.

The origins of the Southern tomato pie are a mystery. Some say its roots extend to the early 19th century, and others theorize that it came about around the 1970s as a product of either magazine ...

Carey Ramsey of Madison would love "a big and wonderful cookie called Cow Patties."; Diane Boltz of Hanover is looking for a recipe for Baked Vidalia Onion Dip. "In the 1950s and maybe early 1960s ...

Preheat the oven to 350°F. Place the tomatoes in a colander in the sink and generously salt them. Let them drain for 15 minutes. Remove from the colander and pat dry with paper towels.

” At Pizzeria Beddia, his tomato pie is made with a dough fermented for 24 hours and a rich tomato sauce, and is drizzled with a fruity olive oil and sprinkled with Sicilian oregano.

An occasional series in which staff members share a recipe that we turn to time and again: I've been counting the days till mid-August to make a fresh tomato pie, as I've done the past 11 summers ...