Lowcountry Tomato Pie

7
solemn chef 0

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

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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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.
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Reviews

7
  1. 10 Ratings

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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 ...