Low Sodium Savory Southern Tomato Pie
Indulge in the rich, comforting flavors of a classic Southern dish with this Low Sodium Savory Southern Tomato Pie, a healthier twist on a beloved favorite. This recipe layers juicy, ripe tomatoes with fresh basil, chives, and creamy low-sodium mozzarella in a hearty whole wheat pie crust, creating a deliciously savory, garden-fresh masterpiece. The creamy sauce, made from tangy Greek yogurt and low-sodium mayonnaise, perfectly complements the vibrant herbs and tomatoes without compromising on flavor. Finished with a golden, bubbly top, this satisfying pie is a low-sodium alternative that’s ideal for brunch, lunch, or a light dinner. Easy to prepare and packed with wholesome ingredients, it’s perfect for anyone seeking a guilt-free taste of Southern charm. Serve warm or at room temperature for ultimate enjoyment!
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Recipe Information
Ingredients
- 1 Whole wheat pie crust
- 4 Large ripe tomatoes
- 1.5 cups Shredded low sodium mozzarella cheese
- 10 Fresh basil leaves
- 0.25 cup Fresh chives
- 0.5 cup Plain Greek yogurt
- 0.5 cup Low sodium mayonnaise
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust in a 9-inch pie pan and prick the bottom with a fork. Blind bake the crust for 10 minutes in the preheated oven to prevent it from getting soggy later. Remove and set aside to cool.
While the crust is baking, slice the tomatoes into 1/4 inch thick rounds and lay them on paper towels. Sprinkle a bit of black pepper on both sides and let them rest for about 10 minutes to remove excess moisture.
Chop the basil leaves and chives finely. Set aside.
In a medium bowl, combine Greek yogurt, low sodium mayonnaise, garlic powder, and black pepper. Mix until smooth.
Once the crust has cooled, layer half of the tomato slices on the bottom. Sprinkle half of the chopped basil and chives over the tomatoes.
Spread half of the yogurt-mayonnaise mixture over the tomato and herb layer, then sprinkle half of the mozzarella cheese.
Repeat the layering process with the remaining tomato slices, herbs, yogurt-mayonnaise mixture, and cheese.
Drizzle olive oil over the top layer of cheese.
Bake the pie in the preheated oven for 30-35 minutes, until the cheese is bubbly and lightly golden.
Allow the pie to cool for at least 10 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 24.9 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1490 mg | 115% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2316 mg | 49% | |
*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.
