Tomato Pie is traditionally a summer dish, BUT today it’s my low carb main dish.



1 (9-inch) deep dish pie crust, 4 firm tomatoes, peeled and sliced, 3 firm green tomatoes, peeled and sliced, ¼ cup fresh basil, chopped, 2 green onions, chopped, 1/4 cup red onions, chopped, 2 tablespoons sugar, 1 teaspoon dried oregano, ½ teaspoon crushed red peppers, 1 cup cheddar cheese, shredded, 1/4 cup mozzarella, shredded, 3 tablespoons Parmesan cheese, shredded, 1 cup Swiss cheese, shredded, 1/2 cup mayonnaise, 1/2 cup Greek yogurt.

Shredded and combine cheeses, set aside.  Put approximately 1/3 of cheese on the bottom of the crust.  Add the mayonnaise and yogurt to the rest of the cheese and mix well, set aside. Layer the remaining ingredients into the pie shell. Sprinkle the dry seasoning after each layer. The top layer is cheese.  Spray a sheet of aluminum foil and tent the pie. The reason you spray the foil is to ensure it does not stick to the pie.  Bake for 30 minutes at 375 degrees.  Remove foil and bake for an additional 25 minutes.

What I served with this pie is a simple side salad and a glass of Pinot Noir.   wine

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