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.
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. ❤
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!
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 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!
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
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
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?
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!!
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?
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.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
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/
I've made several tomato pies from the recipes of famous chefs or celebrity cooks. Hands down, yours is THE BEST!!!
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…
Thank you, and I love that idea. I'm going to do that on my next one. The parm will give it another layer of deliciousness for sure!
I do that too! Works GREAT 😊
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.
I love love love Tomato pie from the Tomato Pie Café in Lititz. Thank you for figuring out their recipe.
They are the best! I know you're going to love this. Let me know how it turns out!
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.
Thanks for watching, glad you enjoyed this recipe :) I love the idea of caramelized onions - so much flavor! And Dukes? of course!
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.
You'll love the cheesey goodness!
My son and his family reside in Lancaster! Love tomato pie in the summer. I add kielbasa to make the pie a full meal!
That would be very tasty! Do you layer it like you would the tomatoes? Sounds good!
@@oldesquareinn5480 Yes, layer it like one would lasagna. Turns what would otherwise be a side dish into a main dish!
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. ❤
you are a great cook and you are great at presentation. This video is well put together. Thank you so much.
Thank you so much!
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!
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 🤌🏼
Never heard of tomato pie……but I will be making it.
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 this recipe!
Wow! This is so cool, I just found you today and I also live in Lancaster county and have eaten at Tomato pie cafe! So delicious!
Don't you LOVE Tomato Pie Cafe? Now you'll be able to have your own little cafe at home!
Yum tomato pie I can wait until my tomatoes are ready in my garden so I can make this Thank you Joy from Pennsylvania
I know! I'm waiting for the same thing! Let me know how your tomato pie turns out!
I'm excited!!! THIS is gonna be my recipe. Thank you for sharing your recipe, tips and great sense of humor.😊
You're so welcome, glad you enjoyed this one :)
Looks delicious!!
Thank you!
Love tomato pie. I've done Paula Deen's recipe several times but this one tops hers. Thanks!
I know!!! I love this recipe and can't wait until the tomatoes are ready. I can't just taste that tomato pie right now....
Nancy do you have this recipe available to print? Thanks!
I just joined and could tell I'd like it! I'm from Southaven, MS!👋
Hi, Jackie! LOVE tomato pie! Hope you enjoy this recipe.
@@oldesquareinn5480 Me too! Thank u for this!
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
Has it been done with green tomatoes ❓ sounds so good to me‼️ great video ❤️🔥❤️🔥❤️🔥
There are recipies for a less riper tomato pie, it's a sweeter version
I haven't tried it with green tomatoes, but maybe @cathykeel9383 has a good recipe she'll share!
Awesome 😛
Yummy
I've never heard of a tomato pie subscribed from Australia
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
@@mariemiller8740 Thank you! Enjoy the stay at your friend's house!
@oldesquareinn5480 How long and at what temperature did you bake the pie? 🥧 (Not just the crust.) Thank You!
It goes at 375F for 30 minutes. Bake it on a lower rake to help the crust brown. I know you're going to love this!
Hi, watching from English Europe.
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.
Where do we find the actual complete recipe?
I put onion and bacon in mine
Oh, my gosh! Bacon would be delicious! Do you saute the onion first?
@@oldesquareinn5480 not so far, but I am going to try that
Vickie Johnson from Arley Al ❤❤❤
Why don't you use the tops from your green onions! They have so much flavor!
That's a good tip! I think I do that next time. Thanks for the great idea!
Love cilantro
I think cilantro is one of those love/hate things!
Shery Sullivan Joliet Illinois
Bonnie Does🥰
LOL! Thanks, Bonnie!
New viewer
I’m Marty from Manheim Two.
Hey, Marty! How are things in Township?!
I am in Kent, UK hello
Hello, Christopher! Thank you for watching. Let me know how your dishes work out!
I thought Mt. Joy Pa. was shooting fly pie country, not tomato pie country.
But then you dont sound much like the traditional shoo fly type. lol
Daryl, idaho
Hi, Daryl! How is everything in Idaho today? I'll be eager to know how your tomato pie shakes out~
Barbara from Connecticut
Hi, Barbara!
David, Lancaster
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?
@@oldesquareinn5480 yes, I live close to horseshoe road. There are several along it
💖💓💗❤🙂
Never throw the peeling away. Dry them and make tomato powder
I love that idea. How do you do that?
Never heard of tomato powder..interesting
A towel under cutting board would help from sliding around while chopping
Good tip! Thank you.
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!!
two tbs fresh thyme or 1 tbs of dried thyme is waaaaay too much for tomato pie.
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?
why you looking up ,look at the camera
Thanks for the observation and thanks for watching!
No disgusting onions onions please. Yucky
Please learn how to use a knife ! ... There are some great videos on you tube that show you how to use a knife without all that danger ! ...
Thanks, Tony! I guess we often revert back to how we first learned at our mama's side!
Tomato pie has never appealed to me.
Then why watch the video or even comment? Just to be a malignant troll?
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.
She talks too much..