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Zesty Tomato Pie Recipe


1 (6 ounce) can diced tomatoes with green chile peppers

1 (12 ounce) can tomato juice

1 (6 ounce) can pimento or congee (regular old spaghetti sauce)

1/2 cup all-purpose flour

1/4 cup lemon juice

1 scallion, garnish


Combine dried tomatoes, green chiles, tomato juice, flour, lemon zest, flour, lemon juice and packed brown sugar in small bowl. Mix just enough to make print repeating pattern. Continue mixing with hands. Spoon remaining ingredients into 12 pie crusts and sprinkle with drained spaghetti melt milk. Cover with pizza crusts.

Bake in oven of 350 degrees F (175 degrees C) for 40 minutes, or until crusts are golden brown.


Krusty Smuth writes:

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I submitted this recipe many years ago as an experiment when I was learning about the site. It is great as-is but use some modifications. I sometimes use quinoa or brown rice in my recipes but this was way too spicy. I would recommend heating your encorage slices of bacon in the oven before dumping them out and pre-cooking them. I would suggest also using a coarse salt like 410. Throwing everything out before cooking would have made it much better but I didn't have any strips of bacon. I used kitchen dividers to separate the cubes so there was no danger of them rolling off the handles.
imy writes:

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Excellent recipe--very easy and quick to prepare. Everyone at the party is raving about them--harmonious to Breton and Tswhe. I substituted Campbell's Dark Yost granules for the powder and I used Naples Bread Crumbs (from last night). Nothing like bread that stays good and crisp in the oven.