Best 9 Tomato Sauce For Custard Pie Recipes

CLASSIC CUSTARD PIE RECIPE

Steps:

• Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
• Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
• Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
• Chill 4 hours or overnight.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

TARTE AUX MOUTARDE (FRENCH TOMATO AND MUSTARD PIE)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
• Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
• Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

HEIRLOOM TOMATO TART

Steps:

• Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
• Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
• Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
• Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
• In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
• Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
• Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
• Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

TOMATO AND CORN CUSTARD PIE

Steps:

• Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers. Poke the bottom of the crust all over with a fork. Line with foil and fill with pie weights or dried beans. Bake on the middle rack until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, about 10 more minutes.
• Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt. Spread the tomatoes in a single layer on paper towels to drain until ready to use.
• Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl.
• Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully transfer the mixture to a blender and puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust. Bake on the middle rack until the custard is just set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400 degrees F.
• Mix the remaining scallions and cheese, the panko, thyme, paprika, cayenne and 1/4 teaspoon each salt and black pepper in a bowl. Sprinkle 1/4 cup of the mixture on top of the pie. Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart. Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter. Return to the oven on the upper rack and bake until the top is golden, about 15 minutes. Let cool 30 minutes before slicing.

TOMATO SAUCE FOR CUSTARD PIE

Steps:

• Peel the tomatoes, and cut away and discard the core. Cut each tomato crosswise in half, and remove the seeds. Cut the tomatoes into small cubes. There should be about 1 cup.
• Heat the butter in a saucepan, and add the onion and garlic. Cook briefly, stirring, and add the tomato cubes and celery. Cook about 2 minutes or until most of the tomato liquid has evaporated. Add the broth, and bring to a boil. Stir in the tomato paste, wine, salt and pepper, and let simmer about 5 minutes.
• Pour the sauce into the container of an electric blender or food processor, and blend thoroughly. Return the sauce to a saucepan, and bring to a simmer. Stir in the thyme, and serve.

PECORINO CUSTARD WITH TOMATO SAUCE

Steps:

• Preheat the oven to 300°F Spread the diced bread on a baking sheet and dry in the oven for 1 minute. Transfer to a large mixing bowl and set aside.
• In a heavy saucepan, warm the milk and cream over medium-high heat, until heated through but not boiling.
• In a large mixing bowl, whisk the egg yolks. When they are blended, drizzle in about 1/2 cup of the hot cream mixture to temper the eggs, whisking continuously. Slowly add the tempered eggs to the hot cream in the pan as you continue to whisk the mixture.
• Increase the oven temperature to 325°F Pour the egg-cream mixture over the dried, diced bread to soak. Using a hand-held mixer or immersion blender, purée until smooth. Stir in the cheese.
• Divide the mixture evenly among 6 6-ounce ramekins. Put the ramekins in a roasting pan. Pull out the middle rack of the oven and set the roasting pan on it. Add enough water to the pan to come 1/2 inch up the sides of the pan. Cover the pan with aluminum foil and slide the rack back inches.
• Bake for 15-20 minutes, or until the custard is heated through and a toothpick inserted in the center comes out clean.
• Lay the bread slices on a baking sheet and brush with olive oil. Toast in the oven, turning once, for 2-3 minutes, or until golden brown.
• Meanwhile, heat the marinara sauce in a saucepan over medium-high heat until hot and bubbling.
• Using tongs (wrap rubber bands around the tips to improve grip), transfer ramekins to a kitchen towel to dry. Place one ramekin on each of six serving plates and top each with about 1/4 cup of marinara sauce. Drizzle each ramekin with olive oil and pepper. Put three slices of toast on each plate and serve. (Turn off the oven and let the pan of hot water cool before removing it.).

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.