Cheesy Herb Crustless Tomato Pie

I’ve always loved the simple combination of fresh tomatoes and cheese. There’s something so comforting about those classic flavors coming together in a warm dish. When summer rolls around and my garden is bursting with tomatoes, I’m always looking for new ways to use them beyond the usual salads and sandwiches.

That’s why this crustless tomato pie has become one of my go-to recipes. It’s perfect for those busy weeknights when I want something homey but don’t feel like fussing with pastry dough. I usually prep the tomatoes while I’m making lunch, letting them drain so they’re ready to go at dinner time. No soggy results here!

Do you love the taste of a classic tomato pie but want to skip the extra carbs? This recipe hits all the right notes. It’s cheesy, savory, and lets those summer tomatoes really shine – without the extra work of making a crust.

What Kind of Tomatoes Should I Use?

For a crustless tomato pie, you’ll want to pick ripe, meaty tomatoes that aren’t too watery. Roma or plum tomatoes are great choices since they have fewer seeds and a firmer texture, which helps prevent your pie from becoming soggy. If you’re making this during peak summer, fresh garden tomatoes or farmer’s market beefsteak tomatoes will give you amazing flavor – just be sure to remove some of the seeds and pat them dry before using. While you can use any variety of fresh tomatoes, avoid using canned ones as they’ll release too much liquid and won’t give you the right texture in your finished pie.

Options for Substitutions

This crustless tomato pie is pretty adaptable – here are some helpful swaps if you need them:

• Tomatoes: Fresh tomatoes are key here, but you can use any variety – Roma, beefsteak, or even cherry tomatoes (halved). Just make sure they’re ripe and well-drained to avoid a watery pie.
• Mozzarella cheese: Feel free to swap mozzarella with other melting cheeses like provolone, Monterey Jack, or a mix of Italian cheeses. For a stronger flavor, try adding some grated Parmesan to the mix.
• Fresh herbs: If fresh herbs aren’t available, use dried ones – about 2 teaspoons dried oregano and 2 teaspoons dried basil. You could also try other herbs like thyme or Italian seasoning.
• Onion: Red, white, or yellow onions all work well here. You can also use shallots for a milder flavor, or green onions for something different.
• Eggs: The eggs are necessary as they help bind everything together, but you can use 1/2 cup of egg substitute if needed.

Watch Out for These Mistakes While Baking

The biggest challenge when making crustless tomato pie is dealing with excess moisture from the tomatoes – skip salting and draining them properly, and you’ll end up with a watery pie that won’t hold together. To prevent this, place your sliced tomatoes on paper towels, salt them, and let them drain for at least 30 minutes, then pat them dry before assembling. Another common mistake is rushing the cooling process – giving your pie 15-20 minutes to rest after baking helps it set properly and makes it much easier to slice cleanly. For the best flavor and texture, make sure to layer your ingredients rather than mixing them all together, and don’t skip sautéing the onions and garlic first – raw onions can overpower the delicate tomato flavor and leave you with crunchy bits in your creamy pie.

What to Serve With Crustless Tomato Pie?

This savory tomato pie makes a fantastic summer lunch or dinner, and there are lots of tasty ways to round out your meal. A simple arugula salad with lemon dressing works perfectly since the peppery greens balance out the rich, cheesy pie. For a heartier dinner, try serving it alongside some grilled chicken or a piece of fish – the tomato and herbs in the pie make it taste like a dressed-up side dish. If you’re keeping things casual, a chunk of crusty bread on the side helps soak up all those wonderful tomato juices that make this dish so good.

Storage Instructions

Keep Fresh: Once your tomato pie has cooled down, pop it in an airtight container and place it in the fridge. It’ll stay good for about 3-4 days. The tomatoes might release a bit more liquid as it sits, but that’s totally normal!

Freeze: While you can freeze this pie, I honestly wouldn’t recommend it. The tomatoes tend to get a bit watery when thawed, which can make the texture a bit different from fresh. If you really need to freeze it, it’ll keep for up to 2 months in a freezer-safe container.

Warm Up: To enjoy your leftover tomato pie, just pop it in the oven at 350°F for about 10-15 minutes until it’s heated through. You can also use the microwave for 1-2 minutes if you’re in a hurry, though the oven method will give you better results and help keep the top nice and cheesy.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 30-35 g

Ingredients

For the tomatoes:

• 4 sliced tomatoes
• 1 to 2 tsp salt (to draw out excess moisture)

For the filling:

• 6 to 7 chopped basil leaves
• 1/2 cup chopped onion
• 1 minced garlic clove
• 2 beaten eggs
• 1 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 tsp black pepper
• 2 tbsp fresh oregano (finely chopped for even flavor)
• 2 cups shredded mozzarella cheese (better flavor and texture than pre-shredded)

For the topping:

• additional shredded mozzarella

Step 1: Prepare the Tomatoes

Slice the tomatoes and lay them in a single layer on plates.

Sprinkle them lightly with salt to draw out excess moisture.

Allow the tomatoes to sit for at least 10-20 minutes, and up to 30 minutes.

This will help in reducing the moisture content in the final dish.

Step 2: Sauté the Onions and Garlic

Melt butter in a small skillet over medium-high heat.

Add chopped onions and garlic to the skillet and sauté until the onions are soft and translucent, which should take about 8 minutes.

Once done, transfer the mixture to a medium-sized bowl.

Step 3: Combine Ingredients

To the bowl containing the sautéed onions and garlic, add cheese, eggs, your choice of herbs, and some pepper.

Stir the mixture to combine all the ingredients well.

Step 4: Prepare the Tomatoes for Baking

After the tomatoes have released some of their water, drain the liquid off the plates.

Use a paper towel to gently blot the tomatoes, soaking up any remaining excess moisture.

This step ensures that the pie does not become too watery.

Step 5: Layer the Ingredients

Grease a pie pan.

Arrange the blotted tomato slices in a single layer on the bottom of the pan.

Spread about 1/4 cup of the cheese mixture over the tomatoes.

Repeat the layering process with the remaining tomatoes and cheese mixture, ensuring to finish with a layer of tomatoes on top.

Sprinkle some mozzarella cheese over the final layer of tomatoes for a delicious touch.

Step 6: Bake and Serve

Bake the assembled dish in an oven preheated to 375 degrees Fahrenheit for 30-40 minutes, or until the edges are lightly browned.

Allow the dish to sit for 5-7 minutes before serving to let it settle.

This makes it easier to slice and enhances the flavors.

Serve warm and enjoy your savory tomato pie!