I love tomato pie, but I discovered you can make it just as tasty without all the carbs. And even if you salt the tomatoes to draw out the juices before you bake your tomato pie, eventually the bottom of the crust ends up soggy—bleech!
If Keto is your thing you can eat this as is. If avoiding carbs isn’t your thing then this recipe is perfect on a beautiful piece of crunch French bread or Crostini.
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||30 Minutes|
- 4-6 Large Ripe Tomatoes Or equivalent quantity in small tomatoes
- 1/2 cup Fresh Herbs I used a mixture of basil, oregano, rosemary, tarragon and sage.
- 1 Sweet Onion
- 1 clove garlic
- 2 cups Shredded Cheeses Medium or Sharp Cheddar, Swiss, Mozzarella, Smoked Gouda, and/or Monterrey Jack
- 1 cup Duke's Mayonnaise Or other Mayonnaise that doesn’t contain sugar
- 1 tbsp. olive oil
- Salt & Pepper
- 1 Egg (Optional to make it less soupy.)
- 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.
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Kim Cofman says
Even my non-keto, food-snob French husband fully enjoyed it. Kids loved it. It’s a keeper.
Wow! That is a huge compliment that kids and a French food-snob liked it! I purchased a regular tomato pie at the market this weekend with a crust and it wasn’t as good. I’m all in on crustless now.
Tina Miracle says
I made this as a gift for a co-worker who is carb free. I substituted canned pomodoro tomatoes and topped it with a variety of cherry tomato slices. She loved it!
Yum! I’m glad to hear it worked well with canned pomodoro tomatoes.
I grabbed this recipe honestly because of the mayo name mentioned in the recipe. I am a Dukes girl and if a recipe has it in it, it can not be bad 🙂 I tasted every ingredient as I was prepping it and if it tastes as good or better once it is done cooking as it did before..then I will never try another. *Cooking in the oven right now*
This tastes great BUT the consistency is very wet and soupy almost like a dip. I’m doing Keto right now and this works for that. I followed the directions exactly. Though I want to point out a probable typo – when it’s time to add the garlic it says onion. Thanks for posting this! It does taste good.