Ingredients for Tomato Torte
- 1 (9 inch) pie crust
- 1 cup (120g) shredded mozzarella cheese
- 2 pounds ripe tomatoes
- 1 tablespoon dried basil
- 1 teaspoon garlic salt
- 1/2 cup (115g) fat-free mayonnaise
- 1/4 cup (15g) grated Parmesan cheese
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How to Make Tomato Torte
- Preheat oven to 375°F (190°C). Pre-bake your favorite pie crust (9-inch) according to package directions.
- Remove crust from oven and sprinkle 1/2 cup (60g) shredded mozzarella cheese evenly over the crust. Let cool completely.
- Slice approximately 2 pounds of ripe tomatoes about 1/4 inch thick. Gently pat the tomato slices dry with paper towels to remove excess moisture.
- Arrange the tomato slices neatly over the cooled crust, slightly overlapping them.
- Sprinkle 1 teaspoon of garlic salt and 1 tablespoon of dried basil evenly over the tomatoes.
- In a small bowl, combine 1/2 cup (115g) fat-free mayonnaise and the remaining 1/2 cup (60g) shredded mozzarella cheese. Spread this mixture evenly over the tomato layer.
- Sprinkle 1/4 cup (15g) grated Parmesan cheese over the mayonnaise and mozzarella mixture.
- Bake for 25-40 minutes, or until the top is lightly browned and the crust is golden. Let stand for 10 minutes before slicing and serving to allow the torte to set.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
16g
Fat
41g
Carbs
6g
