Tomato pie is a delicious and beautiful side dish that would perfectly complement brunch, lunch, or dinner. With fresh herbs and mozzarella cheese, it has an Italian flair that will dress up the rest of the meal.
On a recent trip to explore the culinary culture of the South Carolina lowcountry, Mom and I ate brunch at the darling Lowcountry Produce Market & Cafe. In the middle of the space, there were glass cases filled with beautiful pastries, quiches, and pies and the tomato pie immediately caught my eye. A tomato pie is naturally beautiful and really does go with just about anything. I knew I had to make one as soon as I got home.
In thinking about how I wanted to make my tomato pie, I remembered our Crustless Squash Pie, which has been a reader favorite since we published it in 2017. The squash pie is beloved for its bright colors, its heartiness, and its low-carb appeal. Why not make my tomato pie the same way?!
The main difference between our crustless squash pie and this tomato pie is that, since tomatoes are so much more tender than squash, you’re not going to cook them with the onions and garlic. Instead, you’re going to put the pie together in layers. It really is so easy and makes such an impression on the buffet table.
Love that scallop edged pie pan? We do too. You can order one through Amazon by clicking right here.
Do you struggle with chopping up fresh herbs? We did too, until we found these cool herb shears.
Crustless Tomato Pie
- 4 tomatoes sliced
- 1 tbsp salt
- 1 Tablespoon butter
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1/2 teaspoon black pepper
- 2 Tablespoon fresh oregano chopped
- 6-7 leaves basil chopped
- 2 cups mozzarella cheese shredded, plus extra for sprinkling over top
- 2 eggs beaten
- Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit 20 minutes.
- Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
- Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
- Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
- Arrange tomatoes in a single layer on a greased pie pan. Top with about 1/4 cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.
- Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned.
Here are some more of our favorite side dishes:
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