Crustless Cheesy Tomato Pie
Sliced ripe tomatoes layered with cheddar, mozzarella, and basil and baked until bubbly.
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.
Notes
Substitutions: use Swiss or provolone for part of the cheese.
Tips: drain the tomatoes well so the pie stays firm.
Storage: refrigerate for up to three days, do not freeze.
Nutrition: values are estimates per serving.