Tomato Pie and Garlic Cheddar Biscuits

Tomato pie adapted from: Food Network

Garlic biscuits adapted from: Skinny Taste

I had heard of tomato pie, but had never had it before this meal. If you love tomatoes, you will most definitely love tomato pie. As a side dish or a meal, make use of delicious, summer tomatoes. And just the name "garlic cheddar biscuits" tells you these are amazing!

Ingredients:

Tomato pie:

• 4 tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup chopped onion
• 1 (9 inch) prebaked deep dish pie shell
• 1 cup grated part skim mozzarella
• 1 cup grated low fat cheddar
• 1 cup non-fat mayonnaise
• salt and pepper

Garlic biscuits:

• 1 tbsp butter, melted
• 1 clove garlic, minced
• 1 tbsp fresh chopped parsley
• 1 cup Heart Smart Bisquick
• 2 tbsp cheddar cheese, shredded
• 1/3 cup skim milk

Directions:

Tomato pie:

Preheat oven to 350°F.

Place tomatoes in a colander in one layer. Pat dry with paper towel (pie will be soggy if tomatoes aren't drained). Sprinkle with salt and pepper on each layer and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in the pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Garlic biscuits:

Preheat oven to 400°F. Coat a cookie sheet with cooking spray.

In a small skillet melt butter on low heat, add half the garlic, and saute for 1 minute. Remove from heat and add parsley.

In a large bowl, combine bisquick, cheese, and remaining garlic. Stir in milk and mix without overdoing it. Drop batter by heaping tablespoonfuls onto prepared cookie sheet (it should make 7 biscuits, so drop batter accordingly).

Bake for 10 minutes. Drizzle biscuits with melted butter. Return to oven until lightly browned on the bottom, about 5 minutes.

Tomato pie, yield: 8 slices

Garlic biscuits, yield: 7 biscuits