Tomato Pie

  • 1 9″ Refrigerated pie crust*
  • 6 Large Ripe tomatoes, peeled and drained
  • 4 Scallions
  • 1 Small Red onion, diced
  • 2 Tbs Parsley, chopped
  • 4 Tbs Basil, fresh and chopped**
  • 1/2 Cup yogurt, plain and reduced fat
  • 1/2 Cup Mayonnaise, reduced fat
  • salt and pepper to taste

*Zorba recommends a refrigerated pie crust (not frozen)
**Zorba says about a “handful”

  1. Prehead oven to 350
  2. Pre-bake crust for 10 minutes and set aside. Peel the tomatoes and cut into thick slices. Salt them and set them in a colander to drain for a few minutes. Lay tomato slices in pie shell and sprinkle with salt and pepper.
  3. Then add scallions, red onion, parsley and basil. Mix mayonnaise and yogurt well and spread thinly over tomatoes.
  4. Bake for 20-30 minutes until top is lightly browned and bubbling. Enjoy!

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Servings: 8

Nutrition Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 162.32
Calories From Fat (54%) 87.61
% Daily Value
Total Fat 9.79g 15%
Saturated Fat 2.35g 12%
Cholesterol 5.96mg 2%
Sodium 195.63mg 8%
Potassium 423.95mg 12%
Carbohydrates 16.83g 6%
Dietary Fiber 2.32g 9%
Sugar 6.52g
Sugar Alcohols 0.00g
Net Carbohydrates 14.51g
Protein 3.07g 6%

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