Lowcountry Tomato Pie

7
solemn chef 0

"This is a classic Southern recipe from Charleston, South Carolina. Decadent, easy, and delicious!"
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Ingredients

1 h 15 m servings 279 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Melt butter in a medium skillet over medium heat. Place celery, onion, and green pepper into the skillet, and saute until tender.
  3. Press biscuits into the prepared baking dish to form a crust. Layer with the tomatoes. Top with the sauteed vegetables.
  4. In a medium bowl, mix Cheddar cheese, mayonnaise, sour cream, and salt-free seasoning blend. Spread evenly over the vegetables.
  5. Bake 45 minutes in the preheated oven, until bubbly and lightly browned. Cool 15 to 20 minutes before serving.

Reviews

7
  1. 10 Ratings

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Most helpful positive review

When I originally submitted this recipe to allrecipes, they changed "butterflake" biscuits to "buttermilk" in the recipe. You should use the canned flake biscuits, not buttermilk, for this reci...

Most helpful critical review

This sounded so good! Unfortunatly, we did not like this. The biscuits were not done after 45 minutes and the sour cream, mayo, cheese topping was way too much. I would recommend halving both...

When I originally submitted this recipe to allrecipes, they changed "butterflake" biscuits to "buttermilk" in the recipe. You should use the canned flake biscuits, not buttermilk, for this reci...

I have never been to the south or eaten southern food and I must say this was very yummy! I added canned tomato instead of fresh and it was still very good! My husband loved it! Will be making a...

This is a good recipe. I agree that it can be too dense or watery but that's easily fixed by partially baking the buttermilk crust before adding tomatoes and other ingredients. The second time ...

I thought this recipe was good. A little watery, but a lot of flavor. I did cook this about 3 minutes longer. I will try the butterflake biscuits next time.

This sounded so good! Unfortunatly, we did not like this. The biscuits were not done after 45 minutes and the sour cream, mayo, cheese topping was way too much. I would recommend halving both...

This recipes was disappointing. Too gooey to make again.

It was good, but a little too watery, but my husband loved it!!!