Crustless Tomato Pie is a low-carb spin on one of my favorite southern dishes. Such a yummy way to use up a bumper crop of sweet, ripe tomatoes.
Most southern tomato pies have a pastry crust, but I personally like mine without! Tomatoes tend to get watery and seep all over a crust and make it unpleasantly soggy, especially you have leftovers. But a crustless tomato tart or pie doesn’t have nearly the same issue.
However, one of the most important preparation steps you’ll want to take for this tomato mozzarella pie is to “sweat” the tomatoes. To do this simple task, just sprinkle your slice tomatoes with a little salt and let them rest on a plate for about 30 minutes. Afterward, drain off any liquid released onto the plant and use paper towels to blot up any excess moisture (this also helps remove some of the salt so that it doesn’t overpower). Sweating tomatoes like this helps keep them from making dishes watery and also makes the tomato flavor more intense – win-win!
To assemble the tomato pie, you just layer tomato slices and half of the egg-cheese mixture, and then repeat those layers again, and finish with a final tomato layer – so 3 layers of tomatoes and two layers of filling. The recipe does call for two eggs in it, but only to serve as a binder to help keep everything together – it’s definitely not eggy like a quiche or frittata. It’s all about the tomatoes!
Serve a side dish to dinner or light lunch – it’s even delicious as summery breakfast. My husband says it’s a casserole with tomatoes, but I say it’s a low carb tomato pie since it’s in a pie dish – he does agree it’s delicious. My kids say the low carb tomato casserole slash pie tastes like a pizza! Any way you slice it, we gobble it all up.
However, if you do want to heat leftovers up the next day, you can microwave a slice for about 45 seconds. Or, if you have an air-fryer, I prefer to set my slice in a small dish and air fry at 390F for about 6 minutes – this returns the cheese to more of the original gooey-crispy state.
Makes 6 servings, each with 178 calories, 9g carb, 12g fat, 13g protein
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Crustless Tomato Pie: No crust means the intense flavor ofvine-ripe tomatoes shines through in this recipe whether you want to call it apie, tart or casserole. Simple ingredients, lower carb, gluten-free and sure todelight for breakfast, brunch or as a side dish any night.
- 1 ½ lbs. tomatoes about 5 to 6 medium
- 1 tsp salt
- 1 cup chopped sweet onion
- 1 tablespoon butter
- 2 eggs
- ½ tsp black pepper
- 2 tablespoons fresh chopped basil
- 2 cups shredded mozzarella reserve 1/3 cup
- 2 green onions tops and whites chopped
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Slice tomatoes and sprinkle with salt. Let sit 30 minutes, then pour off juices and blot excess with paper towels.
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While tomatoes are “sweating,” saute onion in butter. Let cool of a bit.
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Mix together cooled sauteed onions, eggs, pepper, fresh basil, and 1 2/3 cups of the mozzarella.
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Layer pie dish with tomatoes, then dollop and spread ½ of the cheese-egg mixture on top.
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Sprinkle with green onions. Layer with tomatoes and remaining cheese mixture.
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There should be enough tomatoes left for the top. Arrange these and sprinkle with remaining cheese.
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Bake at 375F for 30 to 40 minutes, or until cheese bubbling and starting to brown in places.
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Let rest for 15 minutes before cutting into 6 wedges.
Makes 6 servings, each with 178 calories, 9g carb, 12g fat, 13g protein
