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?!
To read more about how southern food is heading in a healthier direction you’ll want to check this out.
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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! Watch the video for further details.
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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.
Southern Food Then and Now is all about the history, origins and future of southern food. You’ll want to read that now.
Another summer favorite is Melon & Prosciutto Salad with Goat Cheese. In fact, it would be beautiful on a buffet with this tomato pie and Crustless Squash pie.
Don’t forget to tag us on Instagram and Facebook when you make our Tomato Pie and leave a comment below to tell us what you think!
Crustless Tomato Pie
Ingredients
- 4 tomatoes sliced
- 1-2 teaspoons salt
- 1 Tablespoon butter
- 1/2 cup onion chopped
- 1 clove garlic minced
- 1/2 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 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.
- Allow to sit 5-7 minutes before serving.
If you’re into low carb, Keto friendly sides, you’ll want to check out this Broccoli Casserole. It checks all the boxes.
Here are some more of our favorite recipes:
More recipe sources we recommend:
Weekend Potluck
Meal Plan Monday
Fave Southern Recipes
Recipe Lion
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!
Thank you so much, Jamie! Hope y’all enjoy.
Can you make this the day before and bake
Next day?
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
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.
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!
Awww…. that’s sweet, Katie! Love it when we can remind someone of home.
I love that the ingredient list is so simple! This is going to go well with my freshly picked tomatoes! Thank you!
It really is simple, but delicious. Thanks, Suzy!
I cannot wait to make this tomato pie using all the fresh tomatoes I have in my garden. Great dish!
Hope you enjoy, Erin! We’ve got a ton of fresh tomatoes, too!
I simply love thus crust-less pie! Pinned it as well!
Thanks so much!
Yummmmm!! Do you recommend any particular omato variety?
We love Better Boys, but I think most any would be good.
Would I be able to cut recipe by half? If not, how do you reheat for leftovers? Thank you!
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.
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
Love a trip to the farmers market, Marilyn. We think you’ll love the recipe too!
Hey Sara! Long time no see! This recipe looks yummy – will be giving it a shot soon!!!
Love the look of it but please tell me what is the purpose of the eggs since it’s not a quiche?
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.
Where is the nutritional info? How many carbs, etc?
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.😘🍅👏
Awww… thanks so much, Andrea! We had fun watching the video and shared it to our Facebook page too!
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.
That’s great to hear, Elizabeth! Thanks for letting us know.
Super yummy! My whole family loved it. Just like eating the best part of a pizza.
Thanks, Susie
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!
Thank you, Daisy! Parmesan added does sound delicious!
Hi! I can’t wait to try this, but have a quick question: About how thin should I cut the tomatoes?
Thank You!
Just a typical tomato slice,Christine. Maybe 1/3 inch or so.
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.
Thanks for the idea of adding spinich!
Thanks, Diann! We are huge believers in using what you have on hand too!
I really hate when people think their “tweeked” version is better.
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.
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 😃
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.
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.
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.
Excellent dish! So glad I tried this recipe, will DEFINITELY be making again!
Thanks, Janie! We’re so glad you liked it.
I just test it and it is so gooooooooooood 😀 yumyyyyyyy
Thanks a lot
thank you! So happy you loved it.
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!
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!
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!
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!
Awesome! So glad we could help.
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.
Thanks so much, Tami!
My whole family loved this! I substituted dried herbs according to Google conversion. And added some leftover chopped up ham. Delicious!
Ham sounds like a good addition. Thanks, Martha.
I made this tonite for the first time! We loved it! We used tomatoes from our garden. Our last from the season.
Can you make this the day before and refrigerate and bake it next day?
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.
I’m in Beaufort,,getting ready to make this
Yay! We love your town!
Do you have the nutrition info for this?
Easy, delicious, and way less calories than the traditional!!
Yes! Thank you for your nice comment, Lindsey!
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!!
Thanks so much for letting us know, Laura! So happy y’all loved it.
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.
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.
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!