Recipe- Gluten Free Crustless Tomato Pie

A new low-carb take on a Southern tradition Our crustless tomato pie recipe is naturally gluten-free and keto-friendly. Using fresh tomatoes, this classic southern tomato pie is full of flavor and perfect for brunch or as a dinner side dish.

Ingredients

2 pounds tomatoes 3-ish large slicing or heirloom tomatoes
kosher salt
2 cups shredded cheese sharp cheddar or monterey jack, divided
½ cup mayonnaise
1 tablespoon dijon mustard
2 eggs beaten
1 tablespoon potato starch
5 scallions thinly sliced
¼ cup fresh basil chopped
2 cloves garlic minced
½ teaspoon black pepper
¼ cup parmesan cheese
olive oil for greasing the pam

Method

- Preheat oven to 375 F degrees. Brush your pie plate with olive oil and set aside.

- Slice your tomatoes into ⅓ inch slices. Discard the stems. Lay your tomatoes in a single layer on a dish towel or paper towels. Sprinkle with salt. Let sit for 20 minutes.

- While the tomatoes are draining prepare the remainder of the filling. In a large mixing bowl mix together the 1 ¾ cup of shredded cheese (not the parm), mayo, eggs, dijon, scallions, garlic, potato starch, basil, and pepper.

- Blot the tomatoes dry. Spread ⅓ of the cheese mixture on the bottom of the pie plates. Top with a layer of tomatoes, about a ⅓ of your slices.

- Repeat 2 more times, until you have 3 layers of cheese and 3 layers of tomatoes with the tomatoes on top.

- Mix together the parmesan and remaining shredded cheese. Sprinkle on top of the tomatoes.

- Bake for 30 to 40 minutes uncovered. The pie is ready when the cheese is golden brown and the center reaches 165 F degrees.