Description
A deliciously savory Crustless Southern Tomato Pie featuring layered ripe tomatoes with a cheesy, garlicky mixture, baked to golden perfection without the need for a traditional crust. This easy recipe combines fresh herbs, scallions, and two types of cheese for a comforting Southern-inspired dish perfect for any meal.
Ingredients
Units
Scale
Pie Preparation
- Nonstick cooking spray or oil for the pie pan
Tomato Layer
- 5 medium round tomatoes
- Salt, to taste
- 1 bunch scallions (5-6 small scallions), white and light green part only, finely chopped
- 2 sprigs fresh basil, torn into pieces
Cheese Mixture
- 1 1/4 cup shredded Mozzarella cheese, divided
- 1 1/4 cup shredded white Cheddar cheese, divided
- 1/2 cup mayonnaise (preferably Duke's)
- 2 large eggs
- 4 cloves garlic, minced
- Freshly ground black pepper, to preference
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a deep pie pan with nonstick cooking spray or brush it lightly with olive oil, then set it aside.
- Slice and Salt Tomatoes: Slice the tomatoes into 1/4 to 1/3-inch thick slices, discarding the tops. Generously salt both sides of the slices and arrange them on a rimmed baking sheet lined with two layers of paper towels or a thick kitchen towel. Let them drain and release excess moisture for about 30 minutes.
- Blot Tomatoes Dry: Cover the salted tomatoes with dry paper towels or a clean kitchen towel and press gently to blot out as much moisture as possible. This step prevents a soggy pie.
- Make Cheese Mixture: In a small bowl, combine 1 cup of shredded Mozzarella, 1 cup of shredded white Cheddar, mayonnaise, eggs, minced garlic, and freshly ground black pepper according to taste. Mix well to form a smooth, creamy mixture.
- Layer Bottom Cheese: Spread approximately 1/3 cup of the cheese mixture evenly on the bottom of the prepared pie pan.
- First Tomato Layer: Arrange one-third of the tomato slices over the cheese layer, slightly overlapping them.
- Second Cheese and Herb Layer: Spread half of the remaining cheese mixture over the tomato layer. Sprinkle half of the chopped scallions and tear the leaves from one basil sprig over the top evenly.
- Second Tomato Layer: Add the second third of the tomato slices over the herbs and cheese.
- Third Cheese and Herb Layer: Spread the remaining cheese mixture over the second tomato layer, followed by the rest of the scallions and torn basil leaves.
- Top Tomato and Cheese: Finish by layering the remaining tomatoes on top and sprinkle with the remaining shredded cheese.
- Bake: Bake the pie for 35-40 minutes until the cheese is lightly browned and bubbling. Ensure the center reaches at least 165°F (74°C) by using a thermometer.
- Rest and Serve: Remove from oven and let the pie stand for 10-15 minutes before slicing into wedges to serve.
Notes
- For added smokiness and texture, add cooked, crisp bacon to the layers before baking.
- Provolone or Monterey Jack cheeses can be used as substitutes for Mozzarella.
- To reheat leftovers, place a wedge in a small baking dish or wrap it in aluminum foil and warm at 350°F (175°C) for 15-18 minutes.
Nutrition
- Serving Size: 1 wedge (1/6 of pie)
- Calories: 280
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 85 mg
