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    Home » Summer Recipes » Easy Crustless Tomato Pie (Low Carb)

    Published: Jul 9, 2019 · Modified: Nov 5, 2021 by Sara

    Easy Crustless Tomato Pie (Low Carb)

    Thanks for sharing!

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    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.

    tomatoe pie in white dish

    The idea of a low carb Tomato Pie is born

    On a 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 it, I thought of our Crustless Squash Pie, which has been a reader favorite since we published it in 2017.

    The squash pie and this Crustless Breakfast Quiche are beloved for their bright colors, their heartiness, and their low-carb appeal. Why not make this one the same way?! I knew I wanted it to be a healthy tomato pie recipe above all else (well that and yummy flavor).

    Is it just crustless tomato quiche?

    No. While eggs do hold the whole thing together they are not the base ingredient like they are in a quiche. Fresh tomatoes are the star here!

    With herbs and mozzarella cheese the squash pie has an Italian twist too. If you love those flavors be sure to hop over to our Baked Tomato Slices with Parmesan and San Marzano Sauce. It’s a simple sauce made with either fresh or canned San Marzano tomatoes.

    But, in spite of all of that, this is, at its very heart a southern tomato pie. It’s just been made healthier by leaving off the crust, being made without mayonnaise, and made a little more interesting with the herbs and cheese.

    To read more about how southern food is heading in a healthier direction you’ll want to check this out.

    slice of tomato pie with whole pie behind

    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.

    Best tip for a perfect tomato pie with video:

    In the recipe we instruct you to lay the tomato slices out flat, salt and let them sit a few minutes. The salt draws out the excess liquid.

    Pat the slices dry with a paper towel on each slide. This ensures you end up with a perfect pie (not soggy)! Watch the video for further details.

    This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission.  It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.

    A few items you may need:

    • A scalloped pie pan like ours.
    • A favorite tool are these special shears for cutting fresh herbs
    • A mini chopper for the garlic

    Southern Food Then and Now is all about the history, origins and future of southern food. You’ll want to read that now.

    low carb tomato pie with slice out and tomatoes behind
    overhead shot of tomato pie

    Easy Crustless Tomato Pie

    Sara
    Crustless tomato Pie is a delicious and beautiful low-carb side dish that is perfect for brunch, lunch, or dinner. 
    4.4 from 178 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Brunch, Side Dish
    Cuisine American, Italian, Southern
    Servings 8 people
    Calories 120 kcal

    Ingredients
      

    • 4 tomatoes sliced
    • 1-2 teaspoons salt
    • 1 Tablespoon butter
    • ½ cup onion chopped
    • 1 clove garlic minced
    • ½ teaspoon black pepper
    • 2 Tablespoons fresh oregano chopped
    • 6-7 leaves basil chopped
    • 2 cups mozzarella cheese shredded, plus extra for sprinkling over top
    • 2 eggs beaten

    Instructions
     

    • Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 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 ¼ 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. 
    • Allow to sit 5-7 minutes before serving.

    Notes

    Be sure to follow all the tips for salting and draining the tomatoes. This is key to keep your crustless tomato pie from being soggy. 

    Nutrition

    Calories: 120kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 63mgSodium: 488mgPotassium: 219mgFiber: 1gSugar: 3gVitamin A: 806IUVitamin C: 9mgCalcium: 180mgIron: 1mg
    Tried this recipe?Let us know how it was!

    If you’re into low carb, Keto friendly sides, you’ll want to check out this Broccoli Casserole and Keto Squash Casserole. They check all the boxes.

    If you love all things Mexican-inspired (like we do) but you’re watching carb intake be sure to add this recipe to your list to make soon: Low Carb Enchiladas are so delicious they’ll never guess they’re so healthy.

    Here are some more of our favorite recipes:

    Butternut Squash and Red Pepper Soup
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    Pimento Cheese Biscuits
    two fish filets with cajun cream sauce
    Cajun Cream Sauce
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    3 Ingredient Buttermilk Biscuits

    Categories: Easter Recipes Tags: side dish

    Reader Interactions

    Comments

    1. Jamie says

      July 10, 2019 at 2:58 pm

      5 stars
      I love how beautiful this recipe is and double plus that it’s low carb! I’m adding this to my list of weeknight meals!

      Reply
      • Pam says

        July 11, 2019 at 8:35 am

        Thank you so much, Jamie! Hope y’all enjoy.

        Reply
        • Cynthia says

          November 26, 2019 at 12:04 am

          Can you make this the day before and bake
          Next day?

          Reply
        • Ken says

          August 11, 2021 at 3:54 pm

          Enjoy the recipe as I need ways to use up fresh tomatoes. The instructions kinda threw me though. It says 1/4 cup per layer when the ingredients call for 2 cups. That would be 8 layers???
          Thank you Ken

          Reply
          • Sara says

            August 13, 2021 at 9:40 pm

            Hi Ken! The number of layers would depend on how big your tomatoes are and how thick your slices are. You can use more or less cheese depending on your taste but the important thing is to layer the tomatoes and the cheese mixture until you’ve used up your tomatoes… however many layers that takes!

            Reply
      • Shells says

        August 09, 2019 at 7:28 pm

        It looks wonderful. I live in SC and plan on taking an out of town friend to Charleston in Sept. Would you mind telling me where this is? I’d so love to have lunch there.
        Thanks

        Reply
        • Pam says

          August 21, 2019 at 10:19 am

          Thanks, Shells. You must be talking about Lowcountry Produce. Their tomato pie was the inspiration for ours, but I believe it is a very deep dish pie with a crust. They are in downtown Beaufort, SC.

          Reply
    2. Katie says

      July 10, 2019 at 3:37 pm

      5 stars
      Oh does this remind me of home!!! I’m in Colorado but am from the south, and when the first photo popped up I said “WOWWWW” out loud! This looks like summer perfection & garden-fresh. Can’t wait to try it!

      Reply
      • Pam says

        July 10, 2019 at 4:54 pm

        Awww…. that’s sweet, Katie! Love it when we can remind someone of home.

        Reply
    3. Suzy says

      July 10, 2019 at 3:57 pm

      5 stars
      I love that the ingredient list is so simple! This is going to go well with my freshly picked tomatoes! Thank you!

      Reply
      • Pam says

        July 10, 2019 at 4:54 pm

        It really is simple, but delicious. Thanks, Suzy!

        Reply
    4. Erin says

      July 10, 2019 at 4:02 pm

      5 stars
      I cannot wait to make this tomato pie using all the fresh tomatoes I have in my garden. Great dish!

      Reply
      • Pam says

        July 10, 2019 at 4:53 pm

        Hope you enjoy, Erin! We’ve got a ton of fresh tomatoes, too!

        Reply
    5. Cookilicious says

      July 10, 2019 at 6:46 pm

      5 stars
      I simply love thus crust-less pie! Pinned it as well!

      Reply
      • Pam says

        July 11, 2019 at 8:34 am

        Thanks so much!

        Reply
    6. Leslee says

      July 15, 2019 at 10:50 pm

      Yummmmm!! Do you recommend any particular omato variety?

      Reply
      • Pam says

        July 16, 2019 at 10:13 am

        We love Better Boys, but I think most any would be good.

        Reply
    7. Marlene says

      July 17, 2019 at 2:32 pm

      Would I be able to cut recipe by half? If not, how do you reheat for leftovers? Thank you!

      Reply
      • Pam says

        July 23, 2019 at 11:15 am

        Sorry for the delay in response Marlene. I thought we had already replied. You should easily be able to cut it in half and cook it in a small casserole dish. But, leftovers heat easily in the microwave or oven.

        Reply
    8. Marilyn says

      July 20, 2019 at 11:40 am

      5 stars
      I just returned from the Farmer’s market with beautiful ripe tomatoes and cannot wait to make this today. It looks so pretty and I am sure it will be tasty

      Reply
      • Pam says

        July 23, 2019 at 11:18 am

        Love a trip to the farmers market, Marilyn. We think you’ll love the recipe too!

        Reply
    9. Giiny Crider says

      July 20, 2019 at 2:22 pm

      5 stars
      Hey Sara! Long time no see! This recipe looks yummy – will be giving it a shot soon!!!

      Reply
    10. Mary says

      July 22, 2019 at 1:45 pm

      Love the look of it but please tell me what is the purpose of the eggs since it’s not a quiche?

      Reply
      • Pam says

        July 23, 2019 at 11:19 am

        The eggs are what holds the whole pie together, Mary. It is definitely similar to quiche, but less egg-y. A quiche this size would typically have 5-6 eggs.

        Reply
    11. Magrobb says

      July 22, 2019 at 8:55 pm

      5 stars
      Where is the nutritional info? How many carbs, etc?

      Reply
    12. Andrea Heys says

      July 24, 2019 at 5:02 pm

      5 stars
      Thank you SO much for posting this delicious Tomato Pie recipe! I made it Monday night during a FB Live Video. Just HAD to share it with my friends!
      ( I tagged y’all in the post!)
      Thanks again.😘🍅👏

      Reply
      • Pam says

        July 25, 2019 at 1:58 pm

        Awww… thanks so much, Andrea! We had fun watching the video and shared it to our Facebook page too!

        Reply
    13. Elizabeth says

      July 25, 2019 at 7:03 pm

      5 stars
      I love this recipe. Have sent it to all my friends and everyone loved it. I have made it twice. This will be in my favorite recipe list.

      Reply
      • Pam says

        July 26, 2019 at 11:21 am

        That’s great to hear, Elizabeth! Thanks for letting us know.

        Reply
        • Betty flynn says

          July 24, 2022 at 11:31 pm

          My daughter has made it twice this week and we love it. Saw other recipes for this pie but all had pie crust and mayonnaise in them. Your recipe is delicious, would not even try any of the other ones. Thank you 👩‍🎤😊

          Reply
          • Pam says

            July 26, 2022 at 8:48 am

            Thanks, Betty! That’s what makes this recipe unique and healthier than most. We would appreciate it so much if you’d come back and give the recipe a star rating.

            Reply
    14. Susie says

      August 11, 2019 at 8:59 pm

      5 stars
      Super yummy! My whole family loved it. Just like eating the best part of a pizza.

      Reply
      • Pam says

        August 21, 2019 at 10:17 am

        Thanks, Susie

        Reply
    15. Daisywulf says

      August 14, 2019 at 1:28 pm

      I make something similar, only with caramelized onions, crumbled bacon, and a touch of parm sprinkled on top (over the last sprinkling of mozz. And, of course, with a crust. To keep the crust from getting soggy and to concentrate the beautiful tomato flavor, I slow roast the tomatoes first. I love the idea of no crust! Cuts carbs and simplifies the whole dish. I will definitely be trying this version, as written (ok, except the parm – I just LOVE baked mozz and parmesan!!). Can’t wait to taste it. Thx so much!

      Reply
      • Pam says

        August 21, 2019 at 10:13 am

        Thank you, Daisy! Parmesan added does sound delicious!

        Reply
    16. Christine Roppel says

      August 16, 2019 at 10:11 am

      Hi! I can’t wait to try this, but have a quick question: About how thin should I cut the tomatoes?
      Thank You!

      Reply
      • Pam says

        August 21, 2019 at 10:14 am

        Just a typical tomato slice,Christine. Maybe 1/3 inch or so.

        Reply
    17. DIANN L MCBEE says

      August 17, 2019 at 10:14 am

      I made this with a few tweaks. I am thinking this is so adaptable as long as you have tomatoes — add what you have on hand!

      – Used two small tomatoes, sliced, and added sliced zucchini — both salted and drained on a baking cooling rack (with cookie sheet underneath for drips.
      – Used olive oil instead of butter to saute’ onion and garlic.
      – Added Italian seasoning to egg mixture.
      – After blotting veggies, layered them in circles in my tart pan, threw in some chopped, fresh spinach, then poured egg mixture over it all.
      – Sprinkled Parmesan cheese over the top!

      My husband and I ate the whole thing for supper. Making it again tonight with yellow squash instead of zucchini. Maybe add some shredded carrots.

      Thank you for giving me a tomato pie recipe that does not get watery.

      PS I tried to give it a five-star rating, but website would not cooperate.

      Reply
      • Thia says

        August 18, 2019 at 9:21 am

        Thanks for the idea of adding spinich!

        Reply
      • Pam says

        August 21, 2019 at 10:15 am

        Thanks, Diann! We are huge believers in using what you have on hand too!

        Reply
      • Barbara says

        August 05, 2020 at 8:19 pm

        I really hate when people think their “tweeked” version is better.

        Reply
        • Terri says

          April 02, 2021 at 2:53 pm

          Barbara, I agree and wish more would actually try and then comment

          Reply
    18. Thia says

      August 18, 2019 at 9:14 am

      Looks Sooooo delicious! Will be a great way to use up my garden’s bounty 😊 One question: Does it freeze well? Have enough tomatoes to make extra, but I wouldn’t want them turning to mush when thawed!

      Thanks for the recipe.

      Reply
    19. Thia says

      August 18, 2019 at 9:24 am

      Looks Delicious! One question: does it freeze well? Have enough Garden Bounty to make several, but not if they’d turn to mush when thawed!

      Thanks for the recipe 😃

      Reply
      • Pam says

        August 21, 2019 at 10:12 am

        Thia, I’m sorry, but we haven’t tried freezing it. If you do please come back and let us know how it turns out.

        Reply
        • Sue says

          August 27, 2021 at 7:46 am

          Pam, thawed tomato pie gives me the vision of a watery, mooshie mess. LOL

          Reply
    20. Susan says

      August 18, 2019 at 4:53 pm

      5 stars
      I made this last night and it was delicious! I didn’t have fresh herbs, so I used dried. I didn’t have mozzarella, so used gruyere. Even with those substitutions, it was great. I had some juice in the bottom from the tomatoes. Have any ideas to help? I’ll definitely make this again.

      Reply
      • Pam says

        August 21, 2019 at 10:09 am

        Glad you liked it, Susan! Did you salt your tomato slices and let them sit before assembling? We drain off the fluid that comes out and pat them with paper towels.

        Reply
    21. Janie says

      August 19, 2019 at 7:17 pm

      5 stars
      Excellent dish! So glad I tried this recipe, will DEFINITELY be making again!

      Reply
      • Pam says

        August 21, 2019 at 10:06 am

        Thanks, Janie! We’re so glad you liked it.

        Reply
    22. shila says

      August 26, 2019 at 1:21 pm

      5 stars
      I just test it and it is so gooooooooooood 😀 yumyyyyyyy
      Thanks a lot

      Reply
      • Pam says

        August 29, 2019 at 11:29 am

        thank you! So happy you loved it.

        Reply
    23. Candace says

      September 01, 2019 at 3:50 pm

      5 stars
      I made this last night and we loved it. One thing – you don’t say what to do with the onion/garlic mixture when it comes time to assemble it all. I just sprinkled it between each layer. I might add an extra egg next time and also allow it to sit a good 15-20 minutes after baking. It was pretty sloppy coming out of the pan because I didn’t allow it to sit long enough. Can’t wait to make this again – we’re calling our tomato crop – tomatogeddon LOL!

      Reply
      • Pam says

        September 02, 2019 at 9:33 am

        Hi Candace, Yes if you read back through the instructions you’ll see that the onion/garlic mixture gets mixed with the egg and cheese mixture. To make sure you don’t get excess moisture from the pie be sure to salt and let the tomatoes sit and then drain off the liquid and pat them dry. Congratulations on your tomato crop!

        Reply
    24. Margi says

      September 12, 2019 at 1:07 am

      5 stars
      Easy recipe! I used my San Marzanos from our garden. I figured 2 lbs of tomatoes plus a bit more considering waste. Turned out great! I also double blotted the tomatoes for extra insurance. Left them on the sink between paper towels for about an hour before assembling. No seepage!

      Reply
    25. Karah says

      September 12, 2019 at 11:19 am

      This was delicious! I made it for my parents and myself. I’m trying to get them into the low carb life style and this recipe was a hit!

      Reply
      • Pam says

        September 13, 2019 at 10:51 am

        Awesome! So glad we could help.

        Reply
    26. Tami K McIntosh says

      September 23, 2019 at 12:40 pm

      5 stars
      This is really good! Very versatile and easily made to your own liking. I have used some different cheese in addition and also added green pepper, thyme and bacon or just cook the bacon and put the slices on top. It keeps and warms really well. Thanks for sharing.

      Reply
      • Pam says

        September 26, 2019 at 12:03 pm

        Thanks so much, Tami!

        Reply
    27. Martha Murphy says

      September 23, 2019 at 11:41 pm

      My whole family loved this! I substituted dried herbs according to Google conversion. And added some leftover chopped up ham. Delicious!

      Reply
      • Pam says

        September 26, 2019 at 12:04 pm

        Ham sounds like a good addition. Thanks, Martha.

        Reply
    28. Alicia Jones says

      October 03, 2019 at 5:09 pm

      I made this tonite for the first time! We loved it! We used tomatoes from our garden. Our last from the season.

      Reply
    29. Cynthia says

      November 26, 2019 at 12:09 am

      Can you make this the day before and refrigerate and bake it next day?

      Reply
      • Pam says

        November 26, 2019 at 10:16 am

        We have never tried that, Cynthia. If I wanted to make it ahead, I would be more likely to go ahead and bake it and then just warm in up at serving time.

        Reply
    30. Robin says

      June 21, 2020 at 10:57 am

      I’m in Beaufort,,getting ready to make this

      Reply
      • Pam says

        June 22, 2020 at 8:48 am

        Yay! We love your town!

        Reply
    31. Stelisa says

      June 27, 2020 at 2:39 pm

      Do you have the nutrition info for this?

      Reply
      • Debbie Holley says

        September 07, 2021 at 6:10 pm

        I have seen 2 requests for nutrition information. Both times there was no reply. I too would like the carb count or nutritional info. PLEASE

        Reply
    32. Lindsey says

      July 08, 2020 at 7:33 pm

      5 stars
      Easy, delicious, and way less calories than the traditional!!

      Reply
      • Pam says

        July 10, 2020 at 3:21 pm

        Yes! Thank you for your nice comment, Lindsey!

        Reply
    33. Laura B Simpson says

      July 16, 2020 at 10:18 am

      5 stars
      I made this last night as a side to Meatloaf and had a salad–and WOW! This was deeeee-licious! Can’t wait to make it again, 5 out of 5 diners said they loved it. Made exactly as recipe was stated. I’m thinking you could add pepperoni or sausage to this as well and you’d have a great low-carb pizza alternative. Make with confidence with all those extra tomatoes coming on in July!!

      Reply
      • Pam says

        July 16, 2020 at 12:51 pm

        Thanks so much for letting us know, Laura! So happy y’all loved it.

        Reply
    34. Val says

      July 26, 2020 at 9:08 am

      This looks delicious! I’m a little hesitant over the addition of eggs, generally tomato pie in the south contains mayo, and no eggs. I wonder if they do the same job? This looks like a good lower fat, low carb version.

      Reply
      • Pam says

        July 26, 2020 at 9:48 am

        I couldn’t say that the eggs do the same job as the mayo, though I think it would be close – mayo does have egg in it. In the case of our recipe the egg is what holds it together. I hope you will give a try.

        Reply
    35. Donn says

      August 01, 2020 at 7:56 pm

      4 stars
      Added 1/4 c Mayo, left out onions and garlic- substituted green onion and 1 t garlic olive oil, added fresh spinach over tomatoes when layering.

      Turned out delicious!! My hubby loved!

      Reply
    36. Anna Schultz says

      August 08, 2020 at 2:52 pm

      Made this Crustless Tomato Pie today. It was wonderful! Thank you so much for posting this recipe!!

      Reply
      • Pam says

        August 08, 2020 at 5:05 pm

        Thank you for letting us know Anna!

        Reply
    37. Soni says

      August 08, 2020 at 8:17 pm

      You don’t say what to do with egg, cheese and herb combo

      Reply
      • Pam says

        August 09, 2020 at 12:07 pm

        Yes, Soni. Please check step #5 in the recipe. It’s referred to as “the cheese mixture”

        Reply
        • ANN says

          May 04, 2021 at 12:17 am

          The recipe does not say what to do wirh egg, cheese mixture after you mix in the onions etc. When do you add it?

          Reply
          • Pam says

            May 04, 2021 at 8:30 am

            Hi Ann, Thanks for writing. Yes, the recipe tells you what to do with the cheese mixture in Step 5. Please check again – I’m sure you’ll see it.

            Reply
    38. Deb says

      August 09, 2020 at 8:09 pm

      3 stars
      Liked the concept and would make again with changes. I used shredded mozzarella and it was too chewy. Next time I would use a blend of other cheeses including cheddar or Parmesan. I like someone else’s idea of adding Zucchini .

      Reply
      • Pam says

        August 11, 2020 at 3:44 pm

        Thanks, Deb. We actually have a recipe for Crustless Squash Pie which uses zucchini and/or yellow squash. Be sure to check that one out.

        Reply
    39. Deb says

      August 10, 2020 at 7:17 pm

      4 stars
      Loved the concept but did this with leftovers so would make with these edits.

      I kept it in pie dish but lifted it and added parmesan to bottom to make a crust and then added sharp cheddar to top. Nuked for a bit to take chill off and then broiled. Thumbs up from hubby

      Reply
    40. vanessa says

      August 25, 2020 at 5:27 pm

      This is so good! I’ve made it twice already, and both times it was amazing!
      This is a perfect recipe for this time of the year when tomatoes are so abundant, plus, so easy to make!
      Thanks for the recipe!

      Reply
    41. Janet E Runyon says

      August 26, 2020 at 1:35 pm

      There’s no nutritional info for this recipe. Can you please tell me how much sodium is in a serving?

      Reply
    42. Erin says

      August 30, 2020 at 3:47 pm

      5 stars
      This was my first tomato pie and holy moly! It was amazing!!! I ended up doing 1 cup of mozzerella and 1 cup of Gruyere cheese (needed to use it up), and it was perfect!

      So happy to have found you – I am also in Georgia!

      Reply
      • Pam says

        August 31, 2020 at 8:59 am

        Yay! Thanks for letting us know Erin!

        Reply
    43. RHODA McMurtray says

      September 03, 2020 at 8:35 pm

      Easy to make and delicious!

      Reply
    44. Jan Wooden says

      September 04, 2020 at 8:09 am

      5 stars
      This crustless tomato pie recipe is a wonderful keeper! So very tasty . Husband loves it as much as I do. I sprinkled some Parmesan cheese on the top for added flavour.. The best recipe I’ve ever tried. Thank you so very much for sharing.

      Reply
      • Pam says

        September 05, 2020 at 11:28 am

        Wow! Thank you so much Jan!

        Reply
    45. Danielle says

      September 08, 2020 at 11:52 pm

      This is simple and fantastic! I’ve made this 3 times now. The first time I gave some to my brother and sister-in-law and my brother practically begged me to make more for him. I made him a double batch and gave it to him today. You can have it hot or cold and it’s yummy either way.

      Reply
      • Pam says

        September 10, 2020 at 9:58 am

        Thanks so much for stopping by and letting us know, Danielle!

        Reply
    46. dawna says

      September 30, 2020 at 11:08 am

      This Tomato Pie is absolutely delicious. Made it this morning for breakfast as I have an overabundance of garden tomato’s. Definitely a recipe that I will make over and over.

      Reply
    47. dawna says

      September 30, 2020 at 11:10 am

      5 stars
      Made your Tomato Pie this morning for breakfast as I have an overabundance of garden tomato’s. Definitely a recipe that I will make over and over. Absolutely delicious.

      Reply
    48. B says

      March 03, 2021 at 11:43 pm

      5 stars
      This was delicious. I love tomatoes and have been looking for a mayo free version, I love mayo but it sounds terrible in a tomato pie to me. But to be fair I’ve never tried a mayo tomato pie recipe. I used a combo of mozzarella, Gruyere and Parmesan cheese with dried herbs.

      Reply
      • Pam says

        March 04, 2021 at 4:32 pm

        Thanks so much!

        Reply
    49. Kim says

      May 17, 2021 at 9:16 pm

      5 stars
      I made this last night and it was delicious! Could you post the nutrition information?

      Reply
      • Pam says

        May 18, 2021 at 9:00 am

        Thanks so much, Kim. We’re happy you loved it. It’s our policy to not post nutrition information for our recipes due to so many variables being possible with ingredients, portion size etc. However, if you Google “recipe nutrition calculator” you will get several options for doing this yourself.

        Reply
    50. Bonnie says

      June 11, 2021 at 11:31 pm

      5 stars
      I’ve made this three times using your recipe, and I love it!! The recipe is perfection.

      Reply
      • Pam says

        June 15, 2021 at 9:44 am

        Thank you for your enthusiastic words!

        Reply
    51. Christine Roppel says

      July 09, 2021 at 4:07 pm

      Hi Pam!
      What do you think about making a green tomato pie?

      Reply
      • Pam says

        July 10, 2021 at 10:54 am

        Hmmm…. interesting idea. Green tomatoes are so much more tart than ripe red ones. I would use different complementary flavors than we use in this recipe. Maybe a creamy goat cheese to counter the tart acidity?

        Reply
    52. Denise says

      July 18, 2021 at 1:24 pm

      Pour egg mixture over completed layered tomatoes?

      Reply
      • Denise says

        July 18, 2021 at 1:26 pm

        Nevermind, between layers. Lol Got it

        Reply
    53. Julie says

      August 02, 2021 at 9:37 pm

      I couldn’t decide what to do with some tomatoes with bad spots, when I saw this post. So I tried it. The results were terrific. This will be a definite keeper for those summer tomatoes.

      Reply
      • Pam says

        August 03, 2021 at 10:34 am

        Thanks so much for stopping by to let us know, Julie!

        Reply
    54. Sue says

      August 05, 2021 at 8:52 pm

      Oh my…if you like tomatoes & cheese this recipe is for you! So easy & delicious. It’s simply summer in a pie pan!

      Reply
    55. Kathy says

      August 20, 2021 at 9:40 pm

      5 stars
      This was absolutely delicious. I used dried oregano, fresh basil and a little dried thyme. Also used close to a pound of mozzarella and some Parmesan. It was amazing and we loved it! Thank you for the recipe!

      Reply
      • Pam says

        August 23, 2021 at 8:42 am

        Thank you for stopping by to comment and give our recipe a star rating! It means a lot to us.

        Reply
    56. Dana J Beck says

      August 25, 2021 at 8:10 pm

      Wow! Delicious! My husband and I loved it. I halved the recipe since there is only the two of us but I think we could have eaten the whole pie, it was so good! Thank you for the recipe.

      Reply
    57. Debbie Meservey says

      September 05, 2021 at 4:16 pm

      5 stars
      I just made this delicious tomatoe pie for my husband’s breakfast…I did add peppered bacon and mushrooms and one extra egg, to make it a main meal. It was soooooo yummy. Thankyou for sharing your wonderful recipe, I know we will be making this again and again

      Reply
      • Pam says

        September 06, 2021 at 9:15 am

        Thanks so much for letting us know, Debbie!

        Reply
    58. Brenda says

      September 11, 2021 at 4:32 pm

      it was delicious!!!

      Reply
      • Pam says

        September 12, 2021 at 5:21 pm

        Thank you Brenda!

        Reply
    59. Tina T says

      September 18, 2021 at 5:20 pm

      5 stars
      I make this recipe all the time. I have tweaked it a bit. I add a pie crust and I add mushrooms and asparagus to the garlic and onions. Thank you so much!

      Reply
    60. Eileen Ralston says

      October 29, 2021 at 7:37 am

      My family keeps asking for it,it came out delicious, Its a keeper!

      Reply
      • Pam says

        October 30, 2021 at 4:37 pm

        Yay! Thanks so much Eileen. If you have time to leave a star rating we would appreciate it so much.

        Reply
    61. Brenda says

      December 20, 2021 at 11:16 am

      5 stars
      I made this Pie last night and it was absolutely DELICIOUS! Followed the recipe exactly as it read. It was a hit with my hubby as well. Made it as a side with Meatloaf and steamed Broccoli. Thank-you for sharing!

      Reply
      • Pam says

        December 20, 2021 at 3:11 pm

        Thanks so much Brenda!

        Reply
    62. Lori says

      April 05, 2022 at 10:04 am

      5 stars
      Can it be made a couple hours ahead of baking

      Reply
      • Pam says

        April 05, 2022 at 3:35 pm

        Hi Lori, I would be afraid to do that because I think more liquid might drain from the tomatoes and make it runny. My best advice would be to go ahead and bake it, and then warm it up before serving.

        Reply
    63. Marie says

      May 07, 2022 at 6:55 am

      Meerdere malen heb ik de tomaten taart gemaakt en steeds een succes.

      Een geweldig recept om aan te bevelen .

      Reply
    64. DIANE says

      July 08, 2022 at 7:54 pm

      So after reading the rececipe which sounded so yummy I made this dish. Followed the recipe exactly and it turned out great. I will make it again but serve it with a salad and maybe garlic toast. Yummy! 👍👍

      Reply
    65. diane says

      July 08, 2022 at 7:56 pm

      So, after reading the recipe, which sounded so yummy, I made this dish. I followed the recipe exactly and it turned out great. I will make it again but serve it with a salad and maybe garlic toast. Yummy! 👍👍

      Reply
    66. Sandi says

      July 21, 2022 at 1:57 pm

      5 stars
      This is so delicious. I wasn’t sure how good this would be but, I have such an abundance of my garden tomatoes this year. My husband had already made up his mind that he wasn’t going to like it. He loved it. Thanks

      Reply
      • Pam says

        July 26, 2022 at 6:25 pm

        Yay! Thanks for letting us know and for the 5 star rating!

        Reply
    67. Cheryl says

      July 27, 2022 at 8:27 pm

      Just finished & noticed that I goofed because the recipe didn’t indicate when to add onions & garlic (just herbs) so you may want to revise recipe to include when to add those.

      Reply
      • Pam says

        August 02, 2022 at 6:07 pm

        Thanks, Cheryl, but look again. After sauteeing the onions and garlic it says to “transfer them to a bowl.” Then “add cheese, eggs, herbs, and pepper to bowl.”

        Reply
        • JL Johnson says

          November 04, 2022 at 6:19 pm

          3 stars
          I too was wondering what we do with the eggs left in a bowl and never referenced again.

          Might consider revising recipe to indicate “egg and cheese mixture” as opposed to just cheese mixture.

          Reply
          • Pam says

            November 05, 2022 at 2:02 pm

            Hi there, and thanks for commenting. If you look at step 3 of the recipe you will see that it reads “Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.” In light of this, we would so appreciate you reconsidering your 3 star rating.

            Reply
    68. CarOl says

      August 02, 2022 at 8:31 am

      I love tomato pie, especially with summer tomatoes! I’ve found that slicing the tomatoes, layering them on a raised screen over a baking sheet in a 400 degree oven for about 30 minutes will also address the soggy issue and add a slighter sweetness to the tomatoes. Yummy

      Reply
    69. Robbie Reed says

      August 27, 2022 at 12:03 pm

      This is wonderful! Delicious!Thank you!

      Reply
    70. Judy says

      August 31, 2022 at 7:39 pm

      I made this tomatoe oue for dinner tonight. It was very tasty but I did have sone liquid in the baking dish. It was not soggy but I wonder what I did wrong. I salted and patted the tomatoes slices after 15 minutes. We both liked it!

      Reply
    71. Judy says

      August 31, 2022 at 7:40 pm

      I made this tomatoe oue for dinner tonight. It was very tasty but I did have sone liquid in the baking dish. It was not soggy but I wonder what I did wrong. I salted and patted the tomatoes slices after 15 minutes. We both liked it!

      Reply
    72. Marcie says

      September 05, 2022 at 10:03 pm

      5 stars
      Absolutely delicious! I just wanted to make something light for supper and this was the ticket! My husband loved!! He’s always up for whatever I make!!!
      This for a brunch! Oh yes! Crusty garlic toast along side and a glass of wine! Perfection!

      Reply
    73. Nanette says

      September 14, 2022 at 6:04 pm

      1 star
      Sorry, definitely not as good as one with crust and Mayo. Way too much oregano also. Apparently I am the exception to other comments. Sometimes the extra calories are just worth it to me!

      Reply
    74. Sharon says

      September 30, 2022 at 4:49 am

      5 stars
      Heaven in a pie dish ! OMG this recipe is sooo good .

      Reply
      • Pam says

        September 30, 2022 at 6:00 pm

        Thanks so much Sharon!

        Reply
    75. MARY says

      November 12, 2022 at 7:38 pm

      5 stars
      This is the third time I’ve made this tomato pie. Love it! Husband loves it. I did add extra eggs but that’s just me and my preference. Today I forgot to add mayo (which I did the second time and prefer that) I really like the onion, garlic and fresh. Used up the very last of our garden tomatoes that were ripening on the window sill. (Early Girl) I really appreciate this recipe. I made it tonight to have early tomorrow morning for our son who is visiting. I know he’ll love it too. It really does help to blot those tomatoes a lot…next time I’d like to roast them first. And thanks for the comments because I like hearing what other people think.

      Reply
      • Pam says

        November 14, 2022 at 10:25 am

        Thanks so much for taking the time to write and give us a star rating, Mary!

        Reply

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