Everything about this tomato pie from the cheesy crust to the delectable toppings is out of this world! Juicy ripe summer tomatoes steal the show and give you just the right amount of savory flavors. This easy keto tomato tart recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
If you haven’t tried my tomato pie yet, you have been missing out. Each summer while the tomatoes are ripening on the vine, I get impatient because I start craving this tomato pie recipe. You can eat this any time of year, but if you love to garden and grow your own tomatoes, you can appreciate how much better food tastes when it’s homegrown. When you sink your teeth into the juicy tomatoes and the cheddar crust you are going to be hooked.
What Is Tomato Pie
For those of you who haven’t tried tomato pie yet, I wanted to take a second to explain what it is. Tomato pie is an Italian dish that some confuse for pizza. They aren’t not the same thing, although they do have some similarities. In regards to tomato pie, there isn’t any sauce, and the tomatoes are the main ingredient. It can be served hot, or you can serve it cold depending on your preference. Most recipes have gluten and carbs. My version of this keto tomato pie is gluten-free and low carb.
How To Make Tomato Pie
Step 1: Sautee onions and garlic in a skillet until soft. Toss in the tomatoes and cook until the burst and the juices dissolve.
Step 2: Microwave cheddar cheese until melted. Form dough in the food processor with cheese and dough ingredients. Roll dough in between 2 pieces of parchment paper. Place dough on top of tomatoes.
Step 3: Bake entire skillet until dough firms up. Then allow to cool for a few minutes and invert onto a serving platter. Garnish and serve.
Tomato Pie Variations
The way this recipe is written in my go-to method of making this delicious dinner! However, if you want to add in a few extra ingredients, feel free to make it your own. Here are some ideas to try out:
- Fresh basil - Sprinkle some chopped fresh basil leaves into the topping right before adding the dough. It will give it even more of an Italian flavor that you are looking for.
- Buffalo Sauce - If you like a little bit of heat in your food, drizzle just a little bit in the topping mix. Not too much because it will make the crust mushy.
- Green Onions - Add a few diced green onions to the top of the pie before serving. So good!
- Bacon - Go wild and add a little bit of crumbled bacon in the topping mix. Why add bacon? Because it tastes great!
How To Keep Tomato Pie From Getting Soggy?
If your tomato pie ends up soggy, there is a good chance you didn’t let the tomatoes sautee long enough. They typically have a lot of juice, and you need to cook them until the liquid dissolves. Otherwise, all that liquid will end up on top of your crust, which will make it soggy.
How Long Does Tomato Pie Last In The Fridge?
If you make this tomato pie recipe and you end up with some leftovers, you can refrigerate them without any problems. Allow the savory pie to cool to room temperature, then wrap it tightly with plastic wrap or tin foil. Then place it in an airtight container. Double wrapping it gives it added protection. The tomato pie will last up to 2 days in the fridge.
Most people don’t recommend freezing any leftover tomato pie pieces because the texture will be off. If you do decide to go ahead and freeze, make sure you carefully wrap it up and store it in a freezer-safe container. You don’t want it to get freezer burned, or it will no longer be good.
You will notice when the tomato pie has started to age because the texture may become overly moist. You may even see a fair amount of liquid sitting on top of it. Additionally, if there is ever any mold, it will need to be thrown away.
Can I Reheat Italian Tomato Pie?
Yes, you can reheat this Italian tomato pie. You can toss it in the microwave for 20-30 seconds if you are in a hurry. You can also heat the savory pie in the oven at 350 degrees F. for 15-20 minutes. Just check it and see if it’s hot all the way through, then you can eat it. The flavors tend to marry beautifully as a leftover and often tastes even better on the second day.
- 1 tsp olive oil
- 3 cloves of garlic chopped
- 1 large onion sliced
- 1 pint cherry tomatoes
- pinch of salt
- Preheat oven to 350.
- In a large oven proof skillet heat the olive oil. Saute the garlic and onion over medium heat until softened. Add the tomatoes and saute until they burst. I was impatient and squished them after about 5 minutes. Cook for another minute or two until the juice evaporates.
- Meanwhile, microwave cheddar cheese until completely melted and gooey. In a food processor combine the melted cheese with the rest of the dough ingredients. Pulse until a uniform dough forms. Roll the dough out between two pieces of parchment paper. Remove the top piece and carefully flip the dough over onto the tomatoes. Peel off the parchment.
- Bake for 30 minutes until the dough firms up and becomes golden. Cool for 10 minutes and then carefully invert onto a servings platter. Garnish with fresh basil and serve.
Try these other Keto Italian Recipes:
Originally Published August 11, 2016. Revised and Republished July 31, 2019.
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