Description
This Crustless Southern Tomato Pie is a deliciously creamy and cheesy bake featuring layers of juicy tomatoes, mozzarella, white cheddar, and fresh herbs. It’s a perfect savory pie without the fuss of a crust, delivering bright Southern flavors with a rich, comforting texture. Great as a main dish or a side, it’s a classic recipe that showcases ripe summer tomatoes with a cheesy, garlicky filling.
Ingredients
Units
Scale
Pie Base and Filling
- Nonstick cooking spray or oil for the pie pan
- 5 medium round tomatoes
- Salt
- 1 1/4 cup shredded Mozzarella cheese, divided
- 1 1/4 cup shredded white Cheddar cheese, divided
- 1/2 cup mayonnaise (preferably Duke's)
- 2 large eggs
- 4 cloves garlic, minced
- Freshly ground black pepper, to preference
- 1 bunch scallions (5-6 small scallions), white and light green parts only, finely chopped
- 2 sprigs fresh basil, torn into pieces
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit. Spray a deep pie pan with nonstick cooking spray or brush it generously with olive oil to prevent sticking, then set it aside.
- Slice and Salt Tomatoes: Slice the tomatoes into 1/4 to 1/3-inch thick rounds, discarding the top stem ends. Generously salt both sides of the tomato slices to draw out excess moisture.
- Drain Tomatoes: Line a rimmed baking sheet with two layers of paper towels or a thick clean kitchen towel. Arrange the salted tomato slices on the prepared sheet and let them drain for about 30 minutes to remove excess water.
- Dry Tomatoes: After draining, cover the tomato slices with dry paper towels or a clean kitchen towel and gently blot with pressure to remove remaining moisture. This step ensures the pie doesn’t become soggy.
- Prepare Cheese Mixture: In a small bowl, combine 1 cup of mozzarella, 1 cup of white cheddar, mayonnaise, eggs, minced garlic, and freshly ground black pepper to taste. Mix well until smooth and well incorporated.
- Assemble First Layer: Spread approximately 1/3 cup of the cheese mixture evenly along the bottom of the prepared pie dish.
- Layer Tomatoes and Cheese: Spread one-third of the tomato slices over the cheese base, slightly overlapping. Spread half of the remaining cheese mixture over the tomato layer, then sprinkle half of the chopped scallions and one torn basil sprig evenly on top.
- Repeat Layers: Add a second layer of tomato slices over the cheese and herbs, followed by the remaining cheese mixture, scallions, and torn basil.
- Top Layer: Finish with the remaining tomato slices on top, then sprinkle with the remaining mozzarella and cheddar cheese.
- Bake: Bake the pie in the preheated oven for 35-40 minutes, or until the cheese is bubbly and lightly browned and the center reaches at least 165 degrees Fahrenheit when tested with a kitchen thermometer.
- Rest and Serve: Let the pie stand for 10-15 minutes to set before cutting into wedges for serving.
Notes
- Substitutions: For added smokiness and texture, add cooked, crisp bacon to the layers. Provolone or Monterey Jack cheeses can be used instead of Mozzarella for a different flavor profile.
- Reheating Leftovers: Place a wedge in a small baking dish or wrap in aluminum foil, then reheat in the oven at 350 degrees Fahrenheit for 15-18 minutes until warmed through.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 110mg
