Low Fat Savory Southern Tomato Pie
Indulge in a guilt-free twist on a classic Southern favorite with this Low Fat Savory Southern Tomato Pie! This wholesome recipe features juicy ripe tomatoes, aromatic sautéed onions, and fresh basil, all layered into a hearty whole wheat pie crust for a nutritious base. The creamy filling combines low-fat mayonnaise and reduced-fat sharp cheddar cheese, delivering all the rich, savory flavor you love without the extra calories. Perfect for brunch, lunch, or a side dish at dinner, this lighter version of the beloved tomato pie is quick to prep, ready in just an hour, and offers a healthy yet indulgent slice of Southern comfort. Serve it warm or at room temperature for a crowd-pleasing dish that’s as satisfying as it is wholesome!
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Recipe Information
Ingredients
- 4 medium ripe tomatoes
- 1 teaspoon salt
- 1 medium onion
- 0.5 cup low-fat mayonnaise
- 1 cup reduced-fat sharp cheddar cheese
- 1 pre-made whole wheat pie crust
- 0.5 cup fresh basil leaves
- 0.5 teaspoon freshly ground black pepper
- 1 as needed olive oil cooking spray
Instructions
Preheat your oven to 350°F (175°C). Spray a 9-inch pie pan with olive oil cooking spray.
Slice the tomatoes into 1/4-inch thick slices. Lay them out on paper towels and sprinkle lightly with salt. Cover with more paper towels and let them drain for about 10 minutes to remove excess moisture.
While the tomatoes are draining, finely slice the onion. In a skillet, lightly spray with olive oil cooking spray and sauté the onion over medium heat until translucent, about 5 minutes. Set aside to cool.
In a medium bowl, mix the low-fat mayonnaise and the reduced-fat cheddar cheese together.
Place the whole wheat pie crust into the prepared pie pan. Trim any excess dough hanging off the edges.
Layer the bottom of the pie crust with the sautéed onions. Then, arrange a layer of tomato slices over the onions.
Spread half of the mayonnaise-cheese mixture over the tomatoes. Layer fresh basil leaves over the cheese mix.
Add another layer of tomatoes and spread the remaining cheese mixture on top.
Sprinkle with freshly ground black pepper to taste.
Bake in the preheated oven for 30 minutes, or until the cheese is golden and bubbly.
Let the tomato pie cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 5632 mg | 245% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 26.8 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1868 mg | 144% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
