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Fresh Tomato Pie

This is another recipe that includes mayonnaise, which I do not like at all, and is amazing!  Fresh tomatoes and a convenient biscuit mix (homemade), result in a pie that is pure comfort in it’s simplest form.  Go on outside and pick some tomatoes,  beg your neighbors, or head out to the farmers market, do whatever you have to do to get fresh tomatoes to make this Fresh Tomato Pie!

Fresh Tomato Pie
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Fresh Tomato Pie

  • 4 medium tomatoes, sliced
  • 3 – 4 green onions, sliced, greens and whites, if desired
  • 1/2 cup cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup mayonnaise
  • 2 1/4 cups biscuit mix
  • 1 teaspoon fine sea (or regular) salt, divided, to taste
  • freshly ground pepper, to taste
  • 1 to 2 teaspoons dried basil, divided
  • 1/4 to 1/2 teaspoon oregano, divided
  • 2 Tablespoons oil
  • 1/2 cup milk


Slice tomatoes, place on a rack, sprinkle with salt, let sit 10 minutes.  Preheat oven to 350 degrees F.  Lightly spray 9” pie plate.  Shred cheese and mix with mayonnaise.  

With a fork, mix biscuit mix, oil and 1/2 cup milk to make a soft dough ball.  Add more biscuit milk or milk if needed.  Chill for 30 minutes if time allows or proceed to pat dough in pie pan.  Bake 5 minutes.  Remove from oven.  

Pat juice off tomato slices with paper towels and layer half in pie plate.  Sprinkle with 1/8 to 1/4 fine sea salt,  1/2 teaspoon basil and 1/8 to 1/4 teaspoon oregano.  Layer with sliced green onions and rest of tomato slices.  Sprinkle with sea salt and ground pepper to taste and remaining basil and oregano, top with cheese mixture.  Bake 20 to 25 minutes until cheese is melted and light brown.