Heat oven to 450°F. Line a 9-in. pie plate with crust; bake 9 minutes as pkg directs. Cool. Reduce oven to 350°F.
Meanwhile cut leeks lengthwise in quarters; thinly slice. Put in bowl of water; stir to loosen grit; lift to colander to drain.
Heat 2 tsp oil in a large nonstick skillet over medium heat. Add leeks; sauté 6 minutes or until soft. Add garlic, oregano, salt and pepper; sauté until fragrant. Remove to a plate. Wipe skillet with paper towels. Add remaining 1 tsp oil and bread crumbs; stir 3 minutes or until lightly toasted.
Sprinkle 1 cup leek mixture over bottom of crust; sprinkle with cheese. Lay tomato wedges around edges and in center. Top with rest of leek mixture; sprinkle crumbs around edge.
Bake 35 minutes or until hot and tomatoes are soft. Remove from oven; let stand at least 5 minutes, but no more than 1 hour, before serving.
Serve within 1 hour of baking or the crust may get soggy.
Calories 342 Fat 19g Saturated fat 8g Cholesterol 26mg
Sodium 858mg Carbohydrate 35g Fiber 3g
This recipe has been added to the following public cookbooks:
Monny's one dishers,
Millie's Recipes,
Marlice's Goodies,
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Angel Rosi
10/09/09 01:10 PM | tomato piesounds delicious |
| ★ ☆ ☆ ☆ ☆ | rkda17
10/09/09 10:56 AM | Why Ruin TomatoesSlimply slice the tomatoes and saute in some olive oil Simple and SO good and good for you! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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