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Lowcountry Tomato Pie

Lowcountry Tomato Pie

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
solemn chef

solemn chef

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

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

solemn chef
19

solemn chef

3/20/2005

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 recipe, otherwise the crust is too dense. I will email them about changing it.

jeni7854
3

jeni7854

10/26/2010

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 again sometime!

JP
3

JP

8/16/2010

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 made this I replaced celery with some sauteed sweet anise (it's much better than it sounds I swear) and I removed the sour cream. I also replaced the green pepper with red bell because I don't like the bitter bite of green peppers. I think this is a good simple recipe.

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