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Chattanooga Tomato Pie

Penny Locke
Course Breakfast, Main Course

Ingredients
  

  • 1 cup biscuit mix
  • 1/3 cup milk
  • 2 cups thickly sliced tomatoes
  • Fresh basil, chopped
  • 1 cup mayonnaise
  • 1 cup Parmesan cheese

Instructions
 

  • Preheat oven to 450 degrees. Grease a 10 inch pie pan with butter.
  • In a bowl, combine biscuit mix and milk and pat dough into the prepared pie pan. Bake crust for 5 minutes in preheated oven. Turn oven temperature to 325 degrees.
  • Lay sliced tomatoes into pie shell; sprinkle with fresh butter and olive oil and allow butter to melt. Carefully, add potatoes and, using a spatula, turn potatoes oven and over until potatoes are coated well with butter/oil mixture. Continue cooking and stirring until potatoes get browned and begin to crisp. Add chopped onion and green pepper and seasonings.
  • Reduce heat and add water to pan. Cover and cook over low heat until potatoes are tender. Remove cover and cook until potatoes are crisp again. Makes 6 to 8 servings. Enjoy!