Easy Low-Carb Crustless Tomato Pie
This flourless tomato pie is a showcase of summer flavors, combining juicy vine-ripened tomatoes with a savory, golden topping of sharp cheddar and mayonnaise. By eliminating the crust, we avoid excess carbohydrates and the issue of a soggy bottom. The mayonnaise-cheese matrix bakes into a decadent, savory cap that protects the tomatoes while locking in their natural sweetness. It is the perfect nutrient-dense main dish or side, emphasizing fresh, clean ingredients and satisfying umami richness without any heavy starches.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 6 servings
- Category: Main dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 large tomatoes (sliced 1/2 inch thick)
1 cup shredded sharp cheddar cheese
1/2 cup full-fat mayonnaise
1/4 cup fresh basil (torn into ribbons)
1/2 tsp garlic powder
Instructions
Preheat your oven to 375°F (190°C).
Pat the sliced tomatoes dry with paper towels to remove excess moisture and prevent a watery pie.
Arrange the tomato slices in a single layer in a baking dish, overlapping slightly if necessary.
Scatter the torn fresh basil ribbons evenly over the bed of tomatoes.
In a small mixing bowl, combine the shredded cheddar cheese, mayonnaise, and garlic powder until smooth.
Spread the cheese and mayonnaise mixture evenly over the top of the tomatoes.
Bake for 35 minutes or until the topping is golden brown and bubbling.
Remove from the oven and let rest for a few minutes before slicing to allow the structure to set.
Notes
Ensure you pat the tomatoes very well to maintain the structure of the topping. Use high-quality sharp cheddar for the best flavor infusion. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Find it online: https://kindeat.com/easy-low-carb-crustless-tomato-pie/