4.4 from 15 votes
Tomato Pie
Fresh tomato pie layered with delicious cheese. Use a pre-made crust for convenience or make your own. Delicious brunch or lunch menu idea.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
-8 servings
Calories:
270 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 9- inch pie crust
- 1 tablespoon corn meal
- 2 pounds Roma tomato sliced in 1/4 inch thickness
- 2 teaspoons salt
- 3 garlic chopped, cloves
- 1/4 cup basil chopped
- 1/2 cup cheddar cheese shredded, sharp
- 1/2 cup mozzarella cheese shredded
Instructions
- Bake pie according to manufactures directions and set aside to cool completely.
- Preheat oven to 350 degrees
- Place tomato slices on 2 layers of paper towels. Sprinkle with salt and let sit (15 minutes) while the moisture is released from the tomatoes. Blot with additional paper towels.
- Sprinkle corn meal on the bottom of the cooled pie crust.
- Add a layer of tomato slices on the bottom of the pie crust (overlap the slices). Sprinkle half of the garlic, basil on the tomatoes, and then half of the cheeses. Repeat the layering with the remaining ingredients. Bake for 30 minutes or until cheese is melted. Cool on a baking rack.
Cup of Yum
Nutrition Information
Serving
1g
Calories
270kcal
(14%)
Carbohydrates
22g
(7%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
26mg
(9%)
Sodium
1013mg
(42%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6 -8 servings
Amount Per Serving
Calories 270
% Daily Value*
| Serving | 1g | |
| Calories | 270kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 26mg | 9% |
| Sodium | 1013mg | 42% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.