Kayla Fioravanti

Crustless Keto Tomato Pie

This is a perfect dish during the summer when all the ingredients either grown fresh in your garden or you can pick them up at your local farmers market. I have a significant herb garden so I used a variety of fresh chopped herbs, but you could just use basil. You can dig through your cheese drawer to pick a variety of cheeses. I normally use at least two varieties. One of the best tomato pies I made had some smoked Gouda cheese in the mix.

Cook Time

30Minutes

Cook Time

30Minutes

Ingredients

4-6 Large Ripe TomatoesOr equivalent quantity in small tomatoes
1/2cup Fresh HerbsI used a mixture of basil, oregano, rosemary, tarragon and sage.
1 Sweet Onion
1clove garlic
2cups Shredded CheesesMedium or Sharp Cheddar, Swiss, Mozzarella, Smoked Gouda, and/or Monterrey Jack
1cup Duke’s MayonnaiseOr other Mayonnaise that doesn’t contain sugar
1tbsp. olive oil
Salt & Pepper
1 Egg(Optional to make it less soupy.)

Instructions

Preheat oven to 350 degrees F.
Set a colander in the sink. Slice tomatoes and sprinkle the slices with salt and place them in the colander. Allow the tomato slices to drain for 10 minutes.
Chop the onion into nice bite size pieces and lightly brown them in a pan with olive oil. As the onions cook, chop of the herbs and garlic and add to the onions for the last few minutes of cooking.
Mix shredded cheeses with Mayonnaise together and then add the onion mixture and season with salt and pepper.
Spray the bottom of a casserole dish with olive oil or coconut oil. Place one layer of tomato slices on bottom, layer half the cheese mayo mixture in, add another layer of tomato slices and finally top with the rest of the cheese may mixture.
Bake for 30 minutes or until lightly browned.
Scoop out and serve warm. I like it as a vegetable side dish at breakfast, lunch or dinner.

Recipe Notes

From KaylaFioravanti.com