Rebecca Kolls shared this recipe for Tomato Pie with WCCO viewers. Rebecca's first of the season Tomato Pie. Don't knock it, until you try it! 4-5 med tomatoes sliced about ¼ inch.

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 ...

For this particular recipe, the cast iron allows me to make the meat sauce and finish off the pie in the oven without having to dirty a separate baking dish. Shepherd’s Pie Preparation time: 45 ...

The post 19 Tomato Dishes That Hit Like a Side, Eat Like a Main, and Smell Like the Backyard’s Doing the Heavy Lifting ...

Drummond cooks the tomato pie at 425 degrees for about 15 to 20 minutes. She places foil around the edge of the crust to keep it from browning. Afterward, she reduces the heat to 375 degrees and ...

The post 21 Southern Dishes That Taste Like They Have Been Made for Years With No Rush, No Fuss, Just Real Flavor appeared ...

When the end of summer rolls around and the first of the summer tomatoes roll in, ripe off the vine, there's nothing better ...

Summer tomato season is here. How to get a ripe batch, celebrate Tomato Day and tasty tomato dishes to try at local ...

Transfer to 9-inch pie plate, letting excess hang over edge. Cover with plastic and refrigerate 30 minutes. Roll second round into 12-inch circle and refrigerate for 30 minutes.

Instructions: Preheat oven to 375 degrees. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds and cut each half into about 6 wedges. Place half the wedges in bottom ...