Cheesy Tomato Pie

Summertime is tomato time. Michelle picked a couple of 5 gallon buckets full the other week and brought the ones she didn’t make into sauce to my house. My mouth began watering at the thought of making them into a pie. The combination of cheddar and parmesan gives you a very cheesy tomato pie that tastes like the best of the season.

Traditionally, this pie uses a cup of mayonnaise and is baked for 30 minutes at 350 degrees F. I wanted to reduce the calories without affecting the taste, so I used half Greek yogurt and half mayonnaise. It also has the bonus of upping the protein, as well. I find that yogurt can separate with baking, so I lowered the temp and increased the time to compensate. I also added 1 tablespoon corn starch to make sure the pie isn’t runny.

Cheesy Tomato Pie

1 frozen pie shell lightly browned

3-4 medium, peeled tomatoes cut into wedges
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon black pepper
1 teaspoon kosher salt
3 tablespoons flour
1 tablespoon corn starch
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 generous cup cheddar cheese, grated
½ cup parmesan cheese, grated

Preheat oven to 325 degrees F.

Put tomato wedges in a bowl. Sprinkle with herbs, flour, corn starch and salt and pepper. In another bowl, stir together the mayo, yogurt and cheeses until combined. Pour out the tomatoes and herbs in an even layer into the pie shell. Spread the cheese sauce over tomatoes. Bake for 45 minutes.

Let stand 10 minutes before eating. Trust me, you need to wait for two important reasons – 1) you’ll keep from burning your mouth and 2) the interior will come together with the short wait.

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