Mini Tomato Pies
These mini tomato pies are rich and decadent, warm, and the ultimate comfort food. Perfect for lunch or dinner with a side salad, as a snack, or as an appetizer for a party! Can be individually frozen for a super convenient treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 10 mini pies
- 2 cups chopped tomatoes about two large tomatoes
- 2 prepared pie crusts whole wheat or regular
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 cup mayonnaise
- 1 cup shredded mozzarella
- 1/2 cup shredded parmesan
Place the chopped tomatoes in a colander and sprinkle with salt. Allow to drain in the sink or a bowl (the salt will suck some of the moisture out).
Cut pie crust into 10 small circles.
Line muffin pan
with the pie crusts, pressing down along the sides to pack them down.
In a small bowl, mix tomatoes, herbs, salt, and pepper.
In another bowl, mix cheeses and mayonnaise
Fill each mini pie crust with tomatoes and top with a spoonful of the cheese mixture.
Bake in a 400 degree oven for 20 minutes, or until golden brown.
Allow to cool, remove from muffin pan.
- Need a whole wheat pie crust? Try this one from 100 Days of Real Food!
- Freezer Directions: Once the pies are cooked and cooled, just place them on a cookie sheet and flash freeze for 20 minutes. Wrap each in saran wrap and keep in a container in the freezer. When you want to eat one, unwrap and microwave on high for one minute if frozen, 30 seconds if thawed.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Calories: 369kcal | Carbohydrates: 19g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 430mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 1mg