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.
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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 & Café.
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, flavorful tomato pie recipe above all else.
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, which is a simple sauce made with either fresh or canned San Marzano tomatoes. If you have some extra tomatoes left over, easy Summer Slaw and tasty Marinated Tomatoes make great side dishes.
(For a fun quick look at this recipe be sure to watch the web story version here.)
In spite of the Italian flavors and the low-carb flair, this is, at its very heart, a southern tomato pie. It's just been made healthier by leaving off the crust and leaving out the mayonnaise, and made a little more interesting with the addition of herbs and cheese.
To read more about how southern food is heading in a healthier direction you'll want to check this out.
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 show you how to lay the tomato slices out flat, add 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.
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A few items you may need:
- A scalloped pie pan like ours
- 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 next!
📖 Recipe
Easy Crustless Tomato Pie
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.
Video
Notes
Nutrition
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:
Brenda says
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!
Pam says
Thanks so much Brenda!
Lori says
Can it be made a couple hours ahead of baking
Pam says
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.
Marie says
Meerdere malen heb ik de tomaten taart gemaakt en steeds een succes.
Een geweldig recept om aan te bevelen .
DIANE says
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! 👍👍
diane says
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! 👍👍
Sandi says
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
Pam says
Yay! Thanks for letting us know and for the 5 star rating!
Cheryl says
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.
Pam says
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."
JL Johnson says
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.
Pam says
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.
CarOl says
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
Robbie Reed says
This is wonderful! Delicious!Thank you!
Judy says
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!
Judy says
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!
Marcie says
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!
Nanette says
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!
Sharon says
Heaven in a pie dish ! OMG this recipe is sooo good .
Pam says
Thanks so much Sharon!
MARY says
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.
Pam says
Thanks so much for taking the time to write and give us a star rating, Mary!