Green Tomato and Cheddar Pie

Staff Writer
Green Tomato and Cheddar Pie
Green Tomato Pie
Anne Dolce

Green Tomato Pie

This recipe was created as a result of a little healthy competition in the kitchen, where my mom argued that our original tomato pie recipe was tried and true, and I thought it could use some sprucing up. In the end, both tomato pies were delicious, but I certainly was not disappointed to have thought up the recipe for this one. 

Click here to see Green Tomatoes for Everyone.

2
Servings
1316
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 medium-sized green heirloom tomatoes
  • 1 red tomato
  • 3 mixed baby heirloom tomatoes
  • 1 refrigerated pie crust
  • 1 Cup shredded sharp Cheddar
  • 3/4 Cups mayonnaise
  • 2 Teaspoons paprika
  • 1/2 Cup shredded mozzarella
  • Salt and pepper, to taste

Directions

Preheat the oven to 400 degrees. 

Slice each tomato thinly and lay the slices out on paper towels. Sprinkle with salt and let them drain. Thinly slice each heirloom tomato and set aside. 

Roll out the pie crust onto a 9-inch pie dish and poke holes along the bottom of the crust using a fork. Sprinkle a little bit of the Cheddar on the bottom and bake in the oven for 10 minutes. 

In a bowl, mix together the mayonnaise, paprika, and cheeses, leaving a handful of the Cheddar behind. Season with salt and pepper, to taste. After the pie crust has been baking for 10 minutes, begin to assemble the pie. Start with a layer of tomatoes, cutting some in half so that they fit in open spaces. Using half of the Cheddar mixture, dollop it over the layer of tomatoes.

Put another layer of tomatoes down, and then follow with another layer of dollops. Top with remaining tomoatoes, and sprinkle the mini slices of heirlooms around the open holes. Sprinkle the rest of the pie with the remaining Cheddar and bake in the oven until the crusts are golden brown and the cheese is bubbling, about 30 minutes. Let cool for 10 minutes before slicing.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
108g
100%
Sugar
9g
N/A
Saturated Fat
28g
100%
Cholesterol
70mg
23%
Protein
16g
32%
Carbs
74g
25%
Vitamin A
273µg
30%
Vitamin B12
0.8µg
12.7%
Vitamin B6
0.3mg
17.2%
Vitamin C
42mg
70%
Vitamin D
0.3µg
0.1%
Vitamin E
3mg
13%
Vitamin K
30µg
37%
Calcium
296mg
30%
Fiber
7g
28%
Folate (food)
61µg
N/A
Folate equivalent (total)
96µg
24%
Folic acid
21µg
N/A
Iron
3mg
16%
Magnesium
59mg
15%
Monounsaturated
32g
N/A
Niacin (B3)
3mg
17%
Phosphorus
299mg
43%
Polyunsaturated
45g
N/A
Potassium
919mg
26%
Riboflavin (B2)
0.3mg
17%
Sodium
1290mg
54%
Thiamin (B1)
0.2mg
14.1%
Trans
0.2g
N/A
Zinc
2mg
15%