Crustless cheesy tomato pie layers thick slices of ripe tomato with cheddar, mozzarella, and fresh basil, then bakes them in a pie dish until bubbling and golden. With no pastry to roll, it is a simple way to turn summer tomatoes into a side dish or a light dinner.
A creamy topping of cheese and mayonnaise melts into the tomato layers and browns on top, giving each wedge a rich, savory finish. The pie turns out well with ripe tomatoes that are drained first, which keeps it from turning watery.
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Why This Crustless Cheesy Tomato Pie Recipe Works
Salting the tomato slices and letting them drain on paper towels pulls out extra juice. This short step keeps the pie sliceable and concentrates the tomato flavor.
Cheddar adds sharpness and mozzarella adds melt, so the filling is both bold and creamy. A little mayonnaise binds the cheeses and browns beautifully in the oven.
Fresh basil lifts the richness with a bright, peppery note. A touch of garlic powder rounds out the flavor without any chopping.
Ingredients for Crustless Cheesy Tomato Pie
- Tomato layers: three large ripe tomatoes, about one and a half pounds, sliced a quarter inch thick, one teaspoon salt, divided, and half a teaspoon black pepper.
- Cheese topping: one cup shredded cheddar cheese, one cup shredded mozzarella cheese, one third cup mayonnaise, a quarter cup chopped fresh basil, and half a teaspoon garlic powder.
Ripe tomatoes. Choose firm, ripe slicing tomatoes such as beefsteak, which hold their shape and taste sweet.
Salt. Half the salt draws water out of the slices, and the rest seasons the finished pie.
Cheddar and mozzarella. Shred them yourself for a smooth melt, since bagged shreds can stay grainy.
Mayonnaise. It acts as a binder and browns on the surface, giving a golden crust.
Fresh basil. Add it to the cheese mixture and sprinkle a little over the top after baking.
How to Make Crustless Cheesy Tomato Pie
1. Drain the tomatoes. Lay the slices on paper towels, sprinkle with half the salt, and let them drain for fifteen minutes, then pat dry.
2. Heat the oven. Heat the oven to 375 degrees F and grease a nine inch pie dish.
3. Mix the topping. Stir the cheddar, mozzarella, mayonnaise, basil, garlic powder, pepper, and remaining salt in a bowl.
4. Layer the pie. Arrange half the tomatoes in the dish, spread half the cheese mixture over them, then repeat with the remaining tomatoes and cheese.
5. Bake and rest. Bake for thirty to thirty five minutes until bubbling and golden, then rest for ten minutes before slicing.
How to Serve Crustless Cheesy Tomato Pie
Serve warm or at room temperature, cut into wedges, with a green salad or a bowl of soup. It pairs well with creamy tomato basil soup and pantry tomato basil soup for a tomato themed meal. Add cheddar mozzarella grilled cheese or skillet green beans with garlic on the side.
How to Store and Reheat Crustless Cheesy Tomato Pie
Cool the pie, cover it, and refrigerate for up to three days. Reheat slices in an oven at 350 degrees F for about fifteen minutes until hot. The pie should not be frozen, since the tomatoes release water and turn soft when thawed.
Tips and Variations for Crustless Cheesy Tomato Pie
Flag the allergens. The pie contains milk and egg from the mayonnaise, and some mayonnaise contains soy, so check every label.
Do not taste tomatoes that smell fermented. Discard any soft or moldy slices and wash tomatoes before cutting.
Drain thoroughly. Pat the slices dry after salting, because extra juice makes the pie watery.
Use thick slices. Slices about a quarter inch thick hold their shape and bake evenly.
Add onion. A thin layer of sauteed sweet onion adds sweetness between the tomato layers.
Add a crunchy top. A sprinkle of panko tossed with butter makes a crisp layer over the cheese.
Rest the pie. Ten minutes of rest lets the juices settle so wedges stay together.
Check trusted guidance. For safe handling of dairy and leftovers, read the University of Wisconsin Extension leftovers guidance before storing.
Frequently Asked Questions About Crustless Cheesy Tomato Pie
What is crustless cheesy tomato pie?
It is a baked dish of sliced tomatoes and melted cheeses in a pie dish, made without a pastry crust.
Can I make crustless cheesy tomato pie ahead of time?
Yes. Assemble it a few hours ahead, keep it chilled, and bake it just before serving.
Can I use canned tomatoes in crustless cheesy tomato pie?
Fresh tomatoes are ideal, but well drained canned whole tomatoes can work in a pinch.
Why is my pie watery?
The tomatoes were not drained long enough, so salt and blot them well next time.
Can I use other cheeses?
Yes. Swiss, provolone, or Monterey Jack all melt well with tomatoes.
Crustless Cheesy Tomato Pie
Equipment
- 9-inch pie dish
- Paper towels
Ingredients
Main Ingredients
- 3 large ripe tomatoes about 1 1/2 pounds, sliced 1/4 inch thick
- 1 tsp salt divided
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ⅓ cup mayonnaise
- ¼ cup chopped fresh basil
- ½ tsp garlic powder
Instructions
Cooking
- Drain. Salt the tomato slices and drain them on paper towels for 15 minutes.
- Mix. Stir the cheeses, mayonnaise, basil, garlic powder, pepper, and remaining salt.
- Layer. Layer tomatoes and cheese mixture twice in a greased pie dish.
- Bake. Bake at 375 F for 30 to 35 minutes until bubbly and rest 10 minutes.
