In the picturesque small town of Lititz is a café called the Tomato Pie Café. I have never been there but my daughter has been. Before that, I had never heard of a tomato pie. That dish intrigued me and I had to try to create one. Here is my version of a tomato pie that is light on fat.

When sun ripened tomatoes become available, this is the first dish I make. You can even serve it for a main dish by adding some bacon crumbles.

Tomato Pie, SF, GF, lighter in fat than my previous recipe

• Crust:
• 7 tablespoons  THM Baking Blend
• 3/4 teaspoon baking powder
• pinch of Mineral Salt
• 1 tablespoon shredded cheddar cheese
• 1/3 cup egg whites
• 1 tablespoon water
• 1/2 cup fat-free Greek Yogurt
• 1 tablespoons butter, melted
• 1/3 cup diced sweet onions
• 1/4 teaspoon garlic powder
• 1/2 teaspoon oregano
• Filling:
• 2 medium tomatoes, peeled and sliced 1-inch-thick
• 5 basil leaves, chopped
• 3 tablespoons  Duke Mayonnaise
• 4 Laughing Cow Cheese Wedges
• 2 tablespoons shredded low-fat cheese
• Crust: Whisk dry crust ingredients together. Blend egg whites, water, yogurt, and butter together. Stir into dry mixture. With a spoon spread over the bottom of a 8 or 9 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.
• Filling: Squeeze the tomatoes to remove the seeds and some juice. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise, cheese wedges, and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.

I used mozzarella and smoked cheddar cheese in the filling. I, also, use fresh basil leaves from my herb garden.

Whisk dry crust ingredients together. Blend egg whites, water, yogurt, and butter together. Stir into dry mixture. It will be thick.

With a spoon spread over the bottom of a 8 or 9 inch baking dish. I love to use my cast iron frying pans to bake this tomato pie. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano.

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Tomato Pie, THM S, lower in fat

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Author Glenda Groff

Ingredients

• Crust:
• 7 tablespoons THM Baking Blend
• 3/4 teaspoon baking powder
• pinch of Mineral Salt
• 1 tablespoon shredded cheddar cheese
• 1/3 cup egg whites
• 1 tablespoon water
• 1/2 cup fat-free Greek Yogurt
• 1 tablespoons butter melted
• 1/3 cup diced sweet onions
• 1/4 teaspoon garlic powder
• 1/2 teaspoon oregano
• Filling:
• 2 medium tomatoes peeled and sliced 1-inch-thick
• 5 basil leaves chopped
• 3 tablespoons Duke Mayonnaise
• 4 Laughing Cow Cheese Wedges
• 2 tablespoons shredded low-fat cheese

Instructions

1. Crust: Whisk dry crust ingredients together. Blend egg whites, water, yogurt, and butter together. Stir into dry mixture. With a spoon spread over the bottom of a 8 or 9 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.
2. Filling: Squeeze the tomatoes to remove the seeds and some juice. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise, cheese wedges, 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. 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.