Thank you so much for watching! For more recipes from our award-winning Bed and Breakfast in Mount Joy, Pennsylvania, check out my cookbook here: letscookwithnancy.com/our-cookbook/ And if you're ready to sample our delicious recipes yourself, then come stay with us here: www.oldesquareinn.com/
Great recipe! One suggestion: try substituting plain, Greek yogurt for mayonnaise. It is richer and complements (and is complemented by) the sour cream. One thing I really love about your recipe is your choice of thyme and spring onions added to the basil. You kept things relatively simple, but with the best quality ingredients which is the essence of great cuisine.
I sprinkle some of the Parmesan in the bottom of the warm crust and let it cool all the way, before assembling the rest of the pie, it adds a layer of cheesiness that helps prevent sogginess!…Love your recipe…
Can’t wait to get your recipe. I’ve looked all over the place for a tomato pie recipe. I’m so happy to see that is one on the Internet. Thank you for sharing.
Tomato pie is one of my absolute Southern favorites. I like your recipe. Great tips!! Thanks! For mine I do caramelized onions and sesame seeds with basil and good cheddar cheese along with Duke's with the tomato layers.
I've never heard of eating this for breakfast, even with the bacon which I consider a must. It is a delicious recipe. I've haven't tried using Roma tomatoes or even thought about peeling them, but I agree with the tip of adding a nice layer of cheese to the hot crust for it to melt and help keep the crust from getting soggy. I use the cheddar and mozzarella.
I hadn't either and was a little leery about trying it, but I guarantee you'll LOVE it - especially now when the tomatoes are fresh off the vine. Let me know how it turns out!
Love fresh garden tomatoes! Love Tomato Pie! I like fresh mozzarella & basil & tomatoes layered like Caprese Pie too! No matter what preference it’s all delicious! Mangia 🤌🏼
I'm looking forward to trying your recipe. I enjoyed the elusive Lititz version 14 years ago. Unforgettable! Despite many attempts, it remains a mystery. This one makes sense. Thank you!
Wonderful recipe I take and put sauté yellow, red, green peppers, and Vidalia onions and also some mushrooms sautéed lightly and just a little bit of butter or a sauté pan with no butter in mine with also a little bit of cream cheese in my mixture, with a little touch of sprinkled sugar on the tomatoes and some everything bagel seasoning. You talk about yummy. I’m starting my own business and this is one of my best sellers or my menu. Thank you for sharing I’m following you to the end of the earth. Blessings. ❤
Marie, I hadn't either!! I was nervous about trying it, but that first bite was soooooo delicious! Let me know if you make this at home; I'll be eager to hear what you think!
@@oldesquareinn5480 I will do I'm actually staying at a friend's place just now so it'll be a few weeks before I can try it out.You take care God bless it looks delicious xx
Hi, Loved your presentation. I'm curious, tomatoes are full of moisture, don't they make the crust soggy? So, I'm not clear on the seeds? Do you have to renmove them or not? Your recipe doesn't specify. Thank you! Greetings from CT.
Hi, Gardis 72! Yes, you are correct - the tomatoes ARE full of moisture. You want to be sure to let them drain out. I put a single layer on paper towels and then cover them with additional paper towels and let them sit for maybe an hour. Depending on how juicy they are, I might give them another paper towel treatment. Also remember that you're blind-baking the crust, so it's already got some structure to it before you put in any filling. Let me know how this works out for you and post a picture of your fabulous creation! Nancy -- Nancy Skee Your Favorite Innkeeper Olde Square Inn 127 E. Main Street Mount Joy, PA 17552 717-653-4525
I've had much better luck with a crispy, better tasting crust when I sealed the poke holes with brushing the egg shell with an egg white. This includes the sides...but not between the top and sides of the pan...and put it back in the oven for a couple of minutes. I also never use cooking spray. I also use carmelized onions and green onions as a layer.
Hey, David! We're about to come upon some really good tomatoes in the county. We have so many farm stands close to Olde Square Inn, and I love being able to nab their fresh produce for guests' breakfast. Do you have a Lancaster County favorite place for summer veggies?
Thank you for reverse engineering Tomato Pie Cafe! Curious, you said 2 cups of mayo/ sour cream, but the written recipe shows 1 - 1/4 cups. I assume the written recipe is correct?
Homegrown or Roma Tomatoes taste best in my Southern Version. I also have 2 versions 1 w/Basil, Buffalo Mozzarella, and dried Tomatoes in addition to the regular Tomatoes. The other is the Southern Version: with "a little mixed white cheese - Italian works" some Fresh Parmesan and (Kraft Parmesan), a little Buffalo Mozzarella, the Tomatos, and the Top has crushed Ritz Crackers and Parmesan which is so delicious. Only Parsley goes in this one, no basil or thyme. Its a different taste and it is Southern Wonderful. The filling is some shredded white cheese on bottom to keep crust in tack, then tomatoes and then pre-mix and pour over the (3/4C Mayo 3/4 C Parmesan, dash of garlic powder, fresh black pepper) (NO SALT), and (a beaten egg white folded in) Mix with ease scatter some Buffalo Mozzarella and top with a mix of the crushed Ritz Crackers + Parmesan and top that with fresh shaved parmesan I occasionally add some frozen chopped spinach squeezed and that is the Southern Version. I prefer it to the one w basil. Not a healthy dish, a 1 - 2 times a year Summer dish, but so good warm or cold. .I love basil fresh in a Insalada Caprice with Tomatoes and Buffalo Mozzarella with Olive Oil. I can't eat Cilantro either, it has to do with particular people and our body chemistry but it tastes like soap, loathe it. Nutmeg either. Ehhh Best Regards and Happy Cooking! Beth NW Tennessee, USA
Hi, Beth! I believe not everything we eat has to be healthy - just a good balance, right? Both of your versions sound so good. I was just talking with a neighbor today; we're watching the tomatoes so we can pick them the second they're ready. It it totally Tomato Pie season!!
Cheese crunchy? That must be the potato starch that covers each individual strand so they won't stick together. I bet it would come out MUCH better if you grated your own.
Seriously? You have never tasted baked cheese getting crusty in the oven? Maybe you need to turn your oven up and stop being so rude to this very nice woman who is kind enough to share her recipe.
@@toniam.2080 you don't need to be so rude and you certainly don't need to be lecturing me. I'm probably older than you which would make you disrespectful to elders...so let's play hang man. I had never heard the term 'crunchy cheese' before.
