Healthy Southern Tomato Pie: Fresh & Lighter Summer Slice (Print Version)

Enjoy a Healthy Southern Tomato Pie with less fuss! This lighter version captures classic flavors without the extra richness. Perfect for summer!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ For the Pie

01 - Fresh Ripe Tomatoes (about 2 lbs)
02 - Refrigerated Pie Crust (1, 9-inch)
03 - Light Mayonnaise (1/2 cup)
04 - Shredded Low-Moisture Part-Skim Mozzarella (1 cup)
05 - Freshly Grated Parmesan Cheese (1/2 cup)
06 - Fresh Basil Leaves (1/4 cup, chopped + extra for garnish)

→ Flavor Boosters

07 - Garlic Powder (1/2 tsp)
08 - Onion Powder (1/4 tsp)
09 - Dried Oregano (1/4 tsp)
10 - Salt & Freshly Ground Black Pepper (to taste)

→ Optional Garnish

11 - Extra Fresh Basil (for serving)
12 - Balsamic Glaze (for drizzling)

# Instructions:

01 - First things first, grab those beautiful tomatoes. Slice them about 1/4 inch thick – not too thin, not too thick. Lay them out on a few layers of paper towels, sprinkle generously with salt, and let them sit for at least 30 minutes, or even an hour. This is CRUCIAL for a Healthy Southern Tomato Pie! I once skipped this, thinking I was a genius, and my pie was a watery disaster, honestly. You'll see so much liquid pulled out; pat them dry before using. This step prevents a soggy bottom, which is the absolute worst, right?
02 - Preheat your oven to 375°F (190°C). Unroll your pie crust into a 9-inch pie plate. Prick the bottom all over with a fork. You can line it with parchment paper and fill with pie weights or dried beans, or just bake it as is for about 10-12 minutes, until it’s lightly golden. This step is a non-negotiable for a crisp crust, trust me. I've been impatient and just thrown everything into an un-baked crust, and it was a flabby mess. Don't be like me back then! Let it cool slightly while you prepare the filling.
03 - In a medium bowl, combine the light mayonnaise, shredded mozzarella, Parmesan cheese, chopped fresh basil, garlic powder, onion powder, dried oregano, and a good pinch of salt and pepper. Stir it all together until it's well combined and looks wonderfully creamy. This is where the magic starts to smell really good, that blend of cheese and herbs is just heavenly! Give it a taste; if it needs a little more salt or pepper, go for it. This mixture is the heart of our Healthy Southern Tomato Pie.
04 - Now for the fun part! Arrange about half of your patted-dry tomato slices in a single layer over the bottom of the cooled pie crust. Spread half of the creamy cheese mixture evenly over the tomatoes. Repeat with the remaining tomatoes and then the rest of the cheese mixture on top. Be gentle, don't squish everything down too hard. I always try to make it look pretty and organized at this stage, but honestly, it all settles into a delicious mess anyway, lol. Just aim for even distribution.
05 - Pop that beautiful pie into your preheated oven at 375°F (190°C). Bake for 35-45 minutes, or until the top is golden brown and bubbly, and the filling is set. Keep an eye on it; if the crust edges start getting too dark, you can loosely cover them with foil. The kitchen will start smelling absolutely heavenly around now, a mix of baked cheese and fresh tomatoes. It's a smell that just makes you happy, honestly.
06 - This is arguably the hardest step for me: waiting! But it's so, so important. Let the Healthy Southern Tomato Pie cool on a wire rack for at least 20-30 minutes before slicing. This allows the filling to set properly, preventing it from collapsing when you cut into it. I once cut into it too soon, so excited, and it just collapsed into a delicious but messy pile. Oops! Once cooled, sprinkle with extra fresh basil for a pop of color and flavor. A little drizzle of balsamic glaze is also lovely, if you're feeling fancy.

# Notes:

01 - Don't skip draining the tomatoes; it's the secret to a non-soggy pie.
02 - This pie actually tastes better the next day, so it's a great make-ahead option.
03 - Tried using Greek yogurt instead of mayo once, it was... different. Stick to light mayo for the classic taste.
04 - Serve it warm, not piping hot, to let the flavors really shine.

# Equipment Needed:

01 - 9-inch pie plate
02 - medium bowl
03 - wire rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 30g
Protein: 15g

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