Recipe by gailanng
Locals make this with Creole tomatoes.
Top Review by toohot4u
I absolutely loved this with the biscuit crust instead of a pie dough crust. This is definately the best tomato pie recipe out there. I used half cheddar and half mozzarella cheese, and then realized I was out of Parm cheese. Next time will make sure I have parm cheese as well. Great recipe!
- 236.59 ml mayonnaise
- 236.59 ml grated cheddar cheese
- 29.58 ml onions, minced
- 14.79-29.58 ml fresh herb (basil or parlsey, can substitute 1/4 tsp dried)
- fresh ground black pepper
- 354.88 ml baking mix such as Bisquick (good clones or substitutes on Zaar)
- 2.46 ml baking powder
- 59.14 ml buttermilk
- 59.14 ml water
- 4-5 ripe tomatoes, peeled and cut into 1/2 inch slices (best if using center slices drained 10 minutes if extra juicy)
- 29.58 ml parmesan cheese (I double this amount) or 29.58 ml romano cheese (I double this amount)
Directions See How It's Made
- Preheat oven 350 degrees.
- Thoroughly mix mayonnaise, cheddar cheese, minced onions, herbs and pepper; set aside.
- In large mixing bowl, mix together baking mix, baking powder, buttermilk and water.
- With floured fingers, pat mixture into the bottom and sides of a lightly greased and floured 9" pie pan.
- Bake crust 10 minutes. Remove from oven.
- Arrange tomato slices on top of crust to completely cover; cut smaller pieces of tomato to fill in gaps. At this point you may want to lightly salt the tomatoes.
- Spread mayonnaise mixture over tomatoes and sprinkle with parmesan cheese.
- Bake until biscuit is nicely browned and top is bubbly, about 30 to 40 minutes.
- Cut into wedges and served still warm or if made ahead, briefly reheat in low oven.
- Refrigerate leftovers.