Warm summer days are not complete without Savory Tomato Pie made from freshly picked tomatoes. This has become a summer favorite and it is especially tasty with Smoked Cheddar or Gouda cheese in the topping.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Savory Tomato Pie THM-S
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Biscuit crust:
- 3/4 cup THM Baking Blend
- 1 1/2 teaspoons baking powder
- pinch of Mineral Salt
- 1/4 cup shredded cheddar cheese
- 3 eggs
- 2/3 cup sour cream or full-fat Greek Yogurt
- 3 tablespoons butter
- 1/4 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 cup diced sweet onions
Filling:
- 2 tomatoes, peeled and sliced 1-inch-thick
- 5 basil leaves, chopped
- 1/2 cup Duke Mayonnaise
- 1 cup shredded mozzarella cheese
Whisk dry crust ingredients together. Blend eggs, butter and sour cream together. Stir into dry mixture. With a spoon spread over the bottom of a 10 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes. Squeeze the tomatoes to remove the seeds. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.
I love to use my cast iron #12 Griswold Skillet. It bakes wonderful. You can use any kind of large cast iron skillet.
I used mozzarella and smoked cheddar cheese in the filling. I, also, use fresh basil leaves from my herb garden.

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Savory Tomato Pie THM-S
Ingredients
Biscuit crust:
- 3/4 cup THM Baking Blend
- 1 1/2 teaspoons baking powder
- pinch Mineral Salt
- 1/4 cup shredded cheddar cheese
- 3 eggs
- 2/3 cup sour cream or full-fat Greek Yogurt
- 3 tablespoon butter, melted
- 1/4 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 cup diced sweet onions
Filling:
- 2 tomatoes, peeled and sliced 1-inch-thick
- 5 basil leaves, chopped
- 1/2 cup Duke Mayonnaise
- 1 cup Mozzarella or Cheddar Cheese
Instructions
Whisk dry crust ingredients together. Blend eggs, butter and sour cream together. Stir into dry mixture. With a spoon spread over the bottom of a 10 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes. Squeeze the tomatoes to remove the seeds. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.


Is the crust fully cooked at 12 minutes?
It is just about fully cooked. Ovens do vary so you may need to adjust the times.
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This was Amazing!
So glad you enjoyed it!
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I made this two nights ago and it was a huge hit! I added a bit of bacon to my tomatoes along with the fresh basil and it was SO good! Thanks for sharing this delicous recipe.
I actually ended up making it three times this summer (today being the third). Each time I “messed up” something, but it came out delicious. So that is to say, it’s a very forgiving recipe and turns out scrumptious every time!