Tomatoes are typically in season during August but even in early September it's still a nice treat to enjoy a simple salad using fresh tomatoes, which you may have grown yourself!
When shopping, look for bright and firm tomatoes with wrinkle-free skins that are not split, and have a sweet, earthy scent. If sold on the vine, choose a thick, strong vine with tightly attached tomatoes. It's best not to put tomatoes in the fridge as this will impair their flavour and texture.
Have you tried tomato in a pie? This savoury low-carb pie is best with fresh summer tomatoes from a Southern garden. If you can’t get Southern tomatoes, just get tomatoes! You can enjoy this pie by itself, or with salad, but it's also delicious served with grilled meats - as always dear reader the choice is yours.
5g carb per serving
Crust
1¼ cups (3½ oz.) shredded/grated Parmesan cheese
¾ cup (3 oz.) almond flour
1⁄3 cup (1¼ oz.) oat fibre**
1 egg
2 tbsp butter or coconut oil
¼ tsp salt
Filling
5 (1¼ lbs) large tomatoes, sliced
1⁄3 cup (2 oz.) finely slivered red onions
½ cup mayonnaise
1¼ cups (5 oz.) cheddar cheese, shredded/grated
½ tsp dried oregano
1 tsp dried basil
Three Tips
** The oat fibre can be replaced with 2 tbls. of coconut flour (1 pie).
Thyme can be used instead of instead of oregano / basil.
For more flavour, feel free to sprinkle chopped, cooked bacon over the tomatoes before baking the pie.
Need help with weight/measurement conversion, see here
Find recipe instructions here
If it's more like tomato soup weather where you live you might like this post here
All the best Jan
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