Ingredients for Tomato Pie
- Deep Dish Pie Shells
- 2 pounds ripe tomatoes
- 1 teaspoon salt
- 1/4 cup fresh basil
- 2 tablespoons fresh oregano
- 2 tablespoons fresh chives
- All Purpose Greek Seasoning
- 1/4 cup green onions
- Salt And Black Pepper
- 1/2 cup mayonnaise (low-fat or fat-free optional)
- 1 cup shredded cheddar cheese
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How to Make Tomato Pie
- Preheat oven to 400°F (200°C). Place one 9-inch pie crust in a pie plate.
- Bake the pie crust for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.
- While the crust bakes, peel and thinly slice 2 pounds of ripe tomatoes. Sprinkle with 1 teaspoon of salt, and place in a colander to drain for 15 minutes. Gently pat dry with paper towels.
- Finely chop 1/4 cup fresh basil, 2 tablespoons fresh oregano, 2 tablespoons fresh chives, and 1/4 cup green onions. In a bowl, combine the chopped herbs with 1 teaspoon Greek seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Layer half of the sliced tomatoes in the cooled pie crust. Sprinkle with half of the herb mixture.
- Add the remaining tomato slices and top with the remaining herb mixture.
- In a separate bowl, combine 1/2 cup mayonnaise (low-fat or fat-free optional) and 1 cup shredded cheddar cheese.
- Spread the mayonnaise and cheese mixture evenly over the tomatoes, ensuring the crust edges are sealed.
- Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
22g
Fat
33g
Carbs
7g
