Keto Tomato Pie
Tomato pie is my favorite birthday meal. Because my birthday always falls on Labor Day weekend it’s the perfect way to use up some of those gorgeous summer tomatoes.
Tomato pie is a simple concoction made with tomatoes, mayo, cheese and basil or green onions - all layered in a delicious pie crust. I would rather have it over pizza any day. Pair it with a nice arugula salad and glass of white wine and...oh...happy birthday to me.
Because it’s so rich and dense, it’s not something I eat very often. The pie crust - although gluten free - puts it over the top in the decadent category. However, the one slice I ate on my birthday was just not enough and I had a hankering to make it again. But I wanted a more every day, low carb version of it.
And here we are: Keto Tomato Pie. Even without the crust it’s still decadent. It completely satisfied my craving and made me so happy to use those beautiful heirloom tomatoes. I hope you enjoy it and I won’t mind at all if you make it your favorite birthday meal too. ;-)
1 large tomato
1/4 cup mayo
1/4 cup cheese
green onions or basil
*to upgrade the ingredients use an avocado-based mayo like Chosen or Primal Kitchen brands and choose grass-fed or organic cheese (I use a combo of Parmesan and Kerrygold cheddar).
Spray small oven-proof dish with olive oil.
Cut tomato in slices and pat dry with towel to absorb excess moisture.
Layer tomatoes in pan and sprinkle with salt and pepper.
Mix avocado and cheese. Spread over tomatoes.
Sprinkle chopped green onions or basil on top. Bake at 350 for 20-30 minutes.
*This serves 1. To make an entire pie, quadruple recipe and prepare in pie pan.*