This modern take on the traditional tomato pie starts with a gluten-free crust that is buttery, delightfully crumbly, and, even better—tastes like bacon. Anyone who’s been saving their bacon grease after weekend recent breakfasts is in luck, because now is the time to let it shine. Rendered bacon fat is easiest to work with if it has solidified after chilling in the refrigerator. Use a tablespoon measure to scoop the solidified bacon fat into a small bowl to freeze; once frozen, simply pop it out of the bowl and give it a rough chop. All of that said, feel free to use a different solid fat here, such as coconut oil, if you prefer. Enough about the crust, though. The real star of this pie is the tomato—and that’s the way it should be. Featuring homemade mayo, the filling is just richly creamy enough and just herbaceous enough to make your peak season tomatoes feel extra special. And the fact that the whole thing is Paleo-friendly is just the cherry on top! While clearly, you will want to dig into your tomato pie as soon as humanly possible (we can relate), don’t skip out on salting your tomatoes. This step is crucial to a great final product as the salt helps drain the tomatoes of excess liquid without messing up their texture. We recommend baking this tomato pie in a (9-inch) glass pie dish or light metal pie pan to prevent over-browning the crust.