Easy Crustless Tomato Pie Recipe

1. What Is Tomato Pie?
2. Why You’ll Love This Easy Crustless Tomato Pie Recipe
3. Ingredients You’ll Need
4. How to Make Crustless Tomato Pie
5. Tips for the Best Tomato Pie
6. Serving Suggestions
7. Frequently Asked Questions
8. Ready to Make Tomato Pie Tonight?

Tomato Pie isn’t something you see on every dinner table, but honestly? It should be. I mean, you ever stand there staring at a pile of fresh tomatoes from the garden or farmers’ market, thinking, “How on earth am I going to use all these before they start looking like science experiments?” Been there. Plus, sometimes you’re just sick of regular sandwiches or salads. Enter: this ridiculously EASY, no-crust tomato pie. It’s simple, satisfying, and even better when you want that summer flavor without fussing over pastry.

What Is Tomato Pie?

Alright, let’s get this out of the way. Tomato pie means different things in different places. Some folks up north mean a cold, square pizza slice (sort of), but in the South, tomato pie is all about juicy fresh tomatoes baked with a mix of cheese and savory herbs. Usually there’s a crust… but honestly, who wants to wrestle with dough on a hot day? This recipe ditches the crust without losing the comfort factor.

So, imagine a cheesy, custardy, tomato-packed dish that’s as homey as your grandma’s kitchen. Don’t worry, it holds together beautifully—no worries about it falling apart like a soggy lasagna. You’ll be surprised how such humble ingredients can taste like something from a five-star restaurant. Seriously, you’ll want to put this on replay all summer.

Why You’ll Love This Easy Crustless Tomato Pie Recipe

I’m just gonna say it. This is my go-to when I want dinner to feel a little special, but my brain’s tapped out. No dough anxiety, no weird pantry items. All you need is a mess of fresh tomatoes, a handful of cheese, eggs, and a couple odds and ends.

You won’t be fussing over fancy ingredients or complicated steps. It’s all about quick mixes, layering, and into the oven she goes. The end result is juicy, savory, and packs a punch with each bite. Plus, it reheats like magic—if there’s any left, that is. Friends who claim to “hate tomatoes”? Even they’ll scarf this down, I swear.

Best part? It’s naturally gluten-free. You can eat it hot, cold, or room temp. I actually prefer leftovers the next day, but that’s just me being weird.

“I made this on a whim with garden tomatoes and wow—it disappeared so fast, I barely got a slice! Total crowd-pleaser.” – Megan, Alabama

Ingredients You’ll Need

The beauty here is, the ingredient list is short and sweet. No need to raid the spice aisle—unless you really want to, I guess. Here’s the lineup:

You’ve got fresh, ripe tomatoes front and center (okay, I’ll admit, the riper, the better). You need some sharp cheddar for zing, a little mozzarella for meltiness, eggs to bind it all together, and a dash of mayo for creaminess. I also love a generous handful of fresh basil or chives. Salt, pepper, and if you want a little kick, throw in some red pepper flakes.

You can swap cheeses around if you want—Swiss, Monterey Jack, Parmesan, all good. Heck, I once tossed in a handful of crumbled feta and it turned out fantastic. Main rule: Don’t overthink it. Tomato pie is meant to feel easy, not stressful.

How to Make Crustless Tomato Pie

You ready? This’s the best part. No rolling pins, no fancy gadgets. Just some slicing and layering, really.

First, slice your tomatoes (about 1/4 inch thick’s perfect), sprinkle with salt, and let ‘em sit in a colander for at least 15 minutes to draw out extra moisture. (Nobody wants a watery pie… trust me.)

Pat the tomatoes dry with paper towels—don’t skip this step, I learned the hard way—then layer half in a greased pie dish. Top with half your cheese, sprinkle some herbs, then repeat the layers.

Whisk together eggs and mayo, pour it all over, and add any extra seasoning you want. Pop it in the oven at 375°F till set and golden (usually about 35 minutes, depending on your oven’s mood). Cool a bit before slicing. Eat. Sigh contentedly. That’s it.

Tips for the Best Tomato Pie

Okay, some honest tips—learned from a couple soggy disasters and accidental wins. Nothing fancy, just kitchen wisdom.

Use tomatoes that are firm, not mushy. Let them drain extra, even if you’re impatient. Some folks add a sprinkle of flour or cornmeal to the bottom for extra insurance, but I don’t bother with this crustless version.

Go heavy-handed on the cheese if that calls to your soul (I do, every time). Fresh herbs really take it up a notch. If you’ve only got dried stuff, use less so you don’t overpower the pie.

And don’t panic if it looks wiggly when you pull it out. It’ll set as it rests. Trust the process.

Serving Suggestions

1. Enjoy it warm for breakfast or brunch, especially with strong coffee.
2. Pair with a light salad and crusty bread for lunch. You’ll feel like you’re at a fancy café even if you’re eating in sweats.
3. Leftovers? Absolutely delicious cold, right from the fridge.
4. Goes surprisingly well with grilled chicken or baked fish, too.

Frequently Asked Questions

Can I use store-bought tomatoes?

Absolutely, just look for ones that aren’t too hard or bland. Flavor’s key.

Does it freeze well?

Meh, it’s better fresh. Freezing can make it watery, but leftovers last a couple days in the fridge.

Can I add other vegetables?

Yup—zucchini, spinach, even sautéed onions work. Just don’t overload or it’ll get mushy.

Do I really need mayo?

It adds creaminess. If you hate mayo, try Greek yogurt or leave it out and add an extra egg.

Why is my pie watery?

Did you salt and drain your tomatoes? That’s the trick. Don’t skip that part or you’ll regret it!

Ready to Make Tomato Pie Tonight?

Whew, that was a lot of tomato talk. But trust me, this easy crustless tomato pie really is as fuss-free as it gets. If you’ve got a pile of summer tomatoes just waiting for their moment, this recipe is practically begging for you to give it a whirl. Baking at home shouldn’t be scary—it should be fun, even if a little messy. If you want more ideas, check out sites like Serious Eats for extra tomato inspiration.

Let me know how your pie turns out! Love to hear your twists or disasters (sometimes the fails taste best). Happy baking—you’ve got this.

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