why make this recipe
Crustless Tomato Pie is a delicious and easy way to enjoy fresh tomatoes. This recipe highlights the juicy, ripe flavors of tomatoes without the hassle of making a crust. It’s perfect for summer gatherings or as a side dish for family dinners. Plus, with its cheesy topping, it’s a hit for both kids and adults!
how to make Crustless Tomato Pie
Ingredients :
- 4 medium ripe slicing tomatoes (about 2 ½ lbs total), cored and sliced ¼-inch thick
- 1 tsp kosher salt, plus extra for salting tomatoes
- ½ tsp freshly ground black pepper
- 1 cup shredded mild cheddar cheese, divided
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated parmesan cheese
- ½ cup full-fat mayonnaise
- ¼ cup finely chopped yellow onion
- 2 tbsp chopped fresh basil, plus extra for garnish
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
Directions :
- Arrange tomato slices on paper towel-lined baking sheets. Sprinkle lightly with salt and let them rest for 30 minutes. After that, pat the tomatoes dry to remove excess moisture.
- Preheat your oven to 375°F and lightly grease a 9-inch pie dish. It’s a good idea to place this dish on a rimmed baking sheet to catch any drips during baking.
- Layer half of the tomato slices in the pie dish. On top, add half the onion, half the basil, ¼ tsp salt, ¼ tsp pepper, and ¼ cup of cheddar cheese. Then, add the remaining tomato slices, onion, basil, salt, and pepper.
- In a medium bowl, mix the remaining ¾ cup cheddar, mozzarella, parmesan, mayonnaise, oregano, garlic powder, and red pepper flakes until everything is well combined.
- Spread this cheese mixture evenly over the top layer of tomatoes, ensuring it covers them completely.
- Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and bubbly. If the top browns too quickly, tent it with foil.
- After baking, let the pie cool for 15 minutes on a wire rack. Garnish with fresh basil, slice, and serve warm.
how to serve Crustless Tomato Pie
Crustless Tomato Pie can be served warm as a side dish or as a light main course. It pairs nicely with a simple green salad or some crusty bread. For an extra touch, add some fresh basil on top before serving.
how to store Crustless Tomato Pie
To store leftover Crustless Tomato Pie, cover it tightly with plastic wrap or aluminum foil. Refrigerate the pie for up to 3-4 days. It can also be frozen for up to 2 months. To reheat, bake it in the oven at 350°F until warmed through.
tips to make Crustless Tomato Pie
- Choose ripe, flavorful tomatoes for the best taste.
- Let the tomato slices rest and dry for the best texture.
- Feel free to adjust the herbs and spices to suit your taste.
- For added flavor, you can include ingredients like cooked bacon or different types of cheese.
variation
You can add layers of vegetables like zucchini or bell peppers to give your pie more color and flavor. Alternatively, try using different types of cheese, such as feta or pepper jack, to add a different twist.
FAQs
1. Can I use canned tomatoes in this recipe?
It’s best to use fresh tomatoes for the best flavor and texture. Canned tomatoes may make the pie too moist.
2. Is it necessary to let the tomatoes sit with salt?
Yes, this step helps remove excess moisture and prevents the pie from becoming soggy.
3. How do I know when the pie is done?
The pie is ready when the top is golden brown and bubbling. You can insert a knife in the center to check; it should come out hot and clean.
Crustless Tomato Pie
A delicious and easy way to enjoy fresh tomatoes, perfect for summer gatherings or as a side dish.
- Total Time: 75 minutes
- Yield: 8 servings 1x
Ingredients
- 4 medium ripe slicing tomatoes (about 2 ½ lbs total), cored and sliced ¼-inch thick
- 1 tsp kosher salt, plus extra for salting tomatoes
- ½ tsp freshly ground black pepper
- 1 cup shredded mild cheddar cheese, divided
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated parmesan cheese
- ½ cup full-fat mayonnaise
- ¼ cup finely chopped yellow onion
- 2 tbsp chopped fresh basil, plus extra for garnish
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional)
Instructions
- Arrange tomato slices on paper towel-lined baking sheets. Sprinkle lightly with salt and let them rest for 30 minutes. After that, pat the tomatoes dry to remove excess moisture.
- Preheat your oven to 375°F and lightly grease a 9-inch pie dish. It’s a good idea to place this dish on a rimmed baking sheet to catch any drips during baking.
- Layer half of the tomato slices in the pie dish. On top, add half the onion, half the basil, ¼ tsp salt, ¼ tsp pepper, and ¼ cup of cheddar cheese. Then, add the remaining tomato slices, onion, basil, salt, and pepper.
- In a medium bowl, mix the remaining ¾ cup cheddar, mozzarella, parmesan, mayonnaise, oregano, garlic powder, and red pepper flakes until everything is well combined.
- Spread this cheese mixture evenly over the top layer of tomatoes, ensuring it covers them completely.
- Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and bubbly. If the top browns too quickly, tent it with foil.
- After baking, let the pie cool for 15 minutes on a wire rack. Garnish with fresh basil, slice, and serve warm.
Notes
Choose ripe tomatoes for the best flavor. Adjust herbs and spices to your taste.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
