Low-carb keto version of an old family favorite!
Many many years ago I compiled a family cookbook. With the help of several family members, we wrote (yes, wrote! There was no email back then!) to every member of our extended family asking for their favorite recipes. We got a tremendous response! And thus was born the McCarthy/Spellman Family Cookbook!
I did this on one of the first Macintosh computers. It took quite an effort to figure out the layout and find just the right “clip art” to fill in the spaces. My brother found someone who would print it and bind it. I think it turned our pretty awesome! I can’t remember how many we had printed but they were quite a hit. Friends and neighbors all wanted one. Mom kept a couple hidden just in case!
The Tomato Pie recipe was one of my mom’s and, at that time, was not a favorite of mine. Today however, it is a regular dinner feature in tomato season. Many of the recipes in this book, including this one, have been reworked to reduce the carbs and eliminate any processed foods. This one was simple – just leave out the bottom layer of biscuits! I also use my own homemade mayonnaise and taco seasoning.
As always, I try to use local ingredients. The ground beef comes from our friends at Dudash Farms in Dandridge, TN and the tomatoes come from Grainger County, TN, not too far from where we are parked. Of course the eggs used to make the mayo are from the local farmers’ market. Oh, and the basil is from a small container plant I bought at the market and keep on the picnic table. LOVE fresh basil!
- I have found that it is best to pre-bake the meat “crust” first. This will dry it out a bit and will hold together better.
- This is best made in tomato season with fresh vine-ripened tomatoes.
- Don’t be shy with the seasoning!
- This calls for Swiss or mozzarella cheese but feel free to try others.
- Use a deep pie dish for this. Mom always used her Longaberger pie dish for this. The deeper the dish, the more tomatoes 🍅 🍅!
- Use fresh basil 🌿!
Tomato Pie
Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1 onion diced
- 4 medium tomatoes sliced
- 1 lb Swiss or mozzarella cheese shredded
- 1/2 cup mayonnaise
- 1/4 cup fresh basil chopped
- 1/4 cup Parmesan cheese grated or shredded
- salt and pepper
- garlic powder
Instructions
- Brown the ground beef and drain off the fat. Add the taco seasoning and simmer for 10 minutes. Spread the beef mixture in the bottom of a deep 10-inch pie dish.
- Layer the pie with the sliced tomatoes and season with the spices and Parmesan in between each layer. Layer to desired thickness.
- Mix the shredded cheese with the mayonnaise to the consistency of a paste. Spread this mixture over the top of the pie.
- Bake at 350 degrees for 30 minutes or until top is golden brown. Allow to sit for 5-10 minutes before serving.
