Oh, summer tomatoes—juicy, sun-ripened, and just begging to be the star of the table! My crustless tomato pie is the answer to those lazy, hot days when you want something delicious without fussing with dough. It all started at my grandma’s farm, where she’d pile fresh tomato slices high, smother them in cheesy goodness, and bake until golden. No crust meant more time outside and less time in the kitchen—just how summer should be. Now, it’s my go-to for potlucks and backyard dinners. Trust me, one bite of this bubbly, savory pie, and you’ll forget all about the crust!
Why You’ll Love This Crustless Tomato Pie
This isn’t just any tomato pie—it’s the lazy genius of summer cooking. Here’s why it’s about to become your new favorite:
- No crust, no stress: Skip the rolling pin and blind baking. Just layer, spread, and bake—done in 25 minutes flat.
- Tomatoes shine: Without a crust stealing the show, those ripe summer tomatoes get all the attention they deserve.
- Cheese pull magic: That golden cheddar-Parmesan blend? It’s like a cozy blanket for your tomatoes.
- Vegetarian-friendly: Packed with flavor even meat-lovers adore (though no one will stop you from adding bacon).
It’s the kind of dish that looks fancy but lets you sneak back outside to catch the last of the sunset.
Ingredients for Crustless Tomato Pie
You’ll be shocked how few ingredients it takes to make this pie sing. But here’s the trick—every single one matters. Let me walk you through what you’ll need, down to the last pinch of garlic powder:
- 4 large tomatoes – sliced about 1/4-inch thick (trust me, too thin and they’ll disappear, too thick and they won’t cook through)
- 1 cup shredded cheddar cheese – packed! None of that lightly sprinkled nonsense – we want cheesy goodness in every bite
- 1/2 cup mayonnaise – the creamy glue that holds our cheesy dream together
- 1/4 cup chopped fresh basil – because nothing says summer like that bright, herbal punch
- 1/4 cup grated Parmesan – for that golden, crispy top we all crave
- 1 teaspoon garlic powder – my little flavor booster that makes everyone ask “what’s in this?”
- 1/2 teaspoon salt – to wake up all those flavors
- 1/4 teaspoon black pepper – just enough to give it a little kick
Now, about those tomatoes – here’s my non-negotiable: drain them like your pie depends on it (because it does). Slice them first, then let them sit on paper towels for at least 10 minutes while you prep everything else. Flip them once if you’re feeling fancy. This step keeps your pie from turning into tomato soup!
Ingredient Notes & Substitutions
Baking is supposed to be fun, not stressful. Here’s how to make this work with what you’ve got:
- Cheese swap: Out of cheddar? Mozzarella makes a great mild substitute, or try pepper jack if you like some heat.
- Mayo alternatives: I get it – not everyone’s a mayo fan. Greek yogurt works in a pinch, or even sour cream if that’s what’s in your fridge.
- Fresh herb hack: No basil? 1 tablespoon of dried basil will do, but add it to the mayo mixture so it has time to wake up.
- Tomato tips: If your tomatoes are extra juicy, pat them dry with paper towels again after slicing. Your future self will thank you when slicing that perfect wedge.
The beauty of this recipe? It’s forgiving. I’ve made it with all sorts of variations over the years, and it’s always delicious. The key is keeping that tomato-to-cheese ratio just right!
How to Make Crustless Tomato Pie
Alright, let’s turn these simple ingredients into something magical! The process is so easy you’ll have it memorized after one try. Just follow these steps, and you’ll be pulling a golden, bubbly masterpiece from the oven in no time.
Step 1: Prep the Tomatoes
First things first – let’s deal with those beautiful tomatoes. Slice them about 1/4-inch thick – not too thin, not too thick. This is the Goldilocks zone for perfect texture. Now, here’s the secret step my grandma taught me: lay those slices out on paper towels and sprinkle them lightly with salt. Let them sit for at least 10 minutes while you prep everything else. You’ll be shocked how much liquid they’ll release (that’s moisture we don’t want in our pie!). Flip them halfway through if you’re feeling thorough. This simple trick is what keeps your pie from getting soggy.
Step 2: Mix the Cheese Filling
While the tomatoes are draining, let’s make that irresistible cheese mixture. Grab a medium bowl and toss in your cheddar cheese, mayonnaise, chopped basil, garlic powder, salt, and pepper. Now get in there with a spoon or spatula and mix until everything is beautifully combined. You want it to look like the cheesiest, most delicious paste you’ve ever seen. Taste it (I always do!) and adjust the seasonings if needed. The garlic powder should whisper in the background, not shout – add a pinch more if it’s too shy.
Step 3: Layer and Bake
Time to assemble! Preheat your oven to 375°F (190°C) first – don’t skip this step or your baking time will be off. Take your well-drained tomato slices and layer them in a greased pie dish. I like to overlap them slightly in circles, almost like flower petals. Now spread that glorious cheese mixture over the top, making sure to cover every last tomato – no shame in using your fingers to spread it evenly. Finish with a generous sprinkle of Parmesan over everything – this creates that gorgeous golden crust. Pop it in the oven for 25 minutes, and prepare for your kitchen to smell like heaven. When the top is golden and bubbly, it’s done! Let it cool for just 5 minutes before slicing – I know it’s hard to wait, but this helps it set perfectly.
Tips for Perfect Crustless Tomato Pie
After making this pie more times than I can count, here are my foolproof tricks for crustless tomato pie perfection:
- Tomato selection matters: Choose firm, ripe tomatoes – they hold their shape better than super-juicy ones. Beefsteak or Roma tomatoes work beautifully.
- Patience pays off: Let the baked pie rest for 5-10 minutes before slicing. I know it’s tempting to dig right in, but this helps the cheesy layer set perfectly.
- Season as you go: Taste your cheese mixture before spreading and adjust the salt – tomatoes vary in sweetness, so you might need a pinch more.
- Golden rule: If your Parmesan topping isn’t quite browned enough, pop it under the broiler for just 60 seconds – but watch closely!
And remember – even if your slices aren’t picture-perfect (mine often aren’t!), the flavor will still be absolutely amazing.
Serving Suggestions for Crustless Tomato Pie
This crustless tomato pie practically begs to be the centerpiece of your summer table. Here’s how I like to serve it up—whether it’s just for Tuesday dinner or when the whole neighborhood shows up for a backyard bash:
The Classic Combo: A simple green salad with tangy vinaigrette cuts through the richness perfectly. My grandma always paired it with garlic bread—the kind that leaves your fingers buttery—and a big pitcher of iced tea with lemon slices floating in it.
Potluck Hero: This pie travels like a dream! Let it cool completely, then wrap the whole pie dish in foil. It’s always the first empty dish at gatherings—just don’t forget a serving spatula. Pro tip: bring printed recipe cards because someone will absolutely ask for it.
Brunch Twist: Serve wedges at room temperature with poached eggs on top. The runny yolks mixing with the cheesy tomatoes? Absolute magic. My cousin swears by adding crispy bacon crumbles too.
Leftover Love: If you somehow have leftovers (rare in my house), cold slices make killer sandwiches the next day. Just slap between two pieces of toasted sourdough—no mayo needed!
Storing and Reheating Your Crustless Tomato Pie
Let’s talk about keeping your crustless tomato pie tasting just as amazing as when it first came out of the oven. I’ve learned a few tricks through trial and error (and yes, some sad, soggy leftovers).
The fridge is your friend – but not forever. Cover the cooled pie tightly with plastic wrap or foil, and it’ll stay delicious for about 3 days. After that, the tomatoes start getting a little too friendly with the cheese, if you know what I mean.
Reheating right is everything. That microwave is tempting, I know, but resist! It turns our beautiful pie into a sad, soggy mess. Instead, pop slices on a baking sheet and warm them at 350°F for about 10 minutes. This keeps that perfect texture – crispy top, soft middle. If you’re in a hurry, 30 seconds in the microwave followed by 2 minutes under the broiler is an okay compromise.
Freezing? Not ideal. I’ve tried it – we all have – but tomatoes and freezing don’t play nice. They release too much water when thawed, turning your masterpiece into tomato soup with cheese. If you must freeze it, know it’ll still taste good but lose that perfect texture we worked so hard for.
Pro tip: Leftover pie makes an amazing breakfast when reheated and topped with a fried egg. Don’t tell me I didn’t warn you!
Crustless Tomato Pie FAQs
After years of making this pie for everyone from picky toddlers to skeptical uncles, I’ve heard every question under the sun. Here are the answers you need before you start baking:
Can I freeze crustless tomato pie?
Oh honey, don’t do it! I learned this the hard way. Those beautiful tomatoes turn into little water balloons when thawed, leaving you with a soggy mess. It’s best enjoyed fresh or stored in the fridge for up to 3 days.
Can I add meat to this vegetarian dish?
Absolutely! My brother-in-law insists on adding crispy bacon bits between the tomato layers. Cooked crumbled sausage or diced ham work great too – just pat them dry first so they don’t make the pie watery.
Help! My pie is watery in the middle. What went wrong?
Two likely culprits: either the tomatoes weren’t drained well enough (remember those paper towels!), or it needed 5 more minutes in the oven. Next time, try baking until the edges are bubbling and the center looks set. A little juice is normal though – that’s what makes it so luscious!
Can I make this ahead for a party?
You bet! Assemble the pie (without baking) up to 4 hours ahead and keep it in the fridge. Just add 5 extra minutes to the baking time since it’ll be cold. The Parmesan topping might take a minute longer to brown too.
What if I don’t have fresh basil?
No worries – dried basil works in a pinch. Use 1 tablespoon dried instead of 1/4 cup fresh, and mix it right into the mayo so it has time to soften. Or get creative with other herbs – oregano or thyme are delicious too!
Nutritional Information
Now, I’m no nutritionist, but I know we all like to have a general idea of what we’re eating. Here’s the scoop on a typical serving of my crustless tomato pie (based on my exact ingredients – yours might vary slightly):
Per serving (1/6 of the pie):
- Calories: About 220
- Fat: 18g (6g saturated, 10g unsaturated)
- Carbs: 8g
- Fiber: 2g
- Protein: 7g
- Sugar: 4g (all natural from the tomatoes!)
- Sodium: 450mg
A little disclaimer from my kitchen to yours: these numbers can change depending on your exact ingredients. Different cheese brands, mayo varieties, or tomato sizes will tweak the numbers a bit. But here’s how I see it – with all those fresh tomatoes and herbs, you’re getting a decent serving of veggies along with your cheesy comfort food fix!
If you’re watching specific dietary needs, you can always lighten it up with reduced-fat cheese or mayo substitutes (though I’ll whisper – the full-fat version tastes best in my book). Either way, it’s a heck of a lot lighter than traditional pie with a buttery crust!
Nothing makes me happier than seeing your versions of this crustless tomato pie come to life! Did you add your own twist with extra herbs or maybe some crispy bacon? Snap a photo of that golden, cheesy top before it disappears (we all know how fast that happens!) and tag me on Instagram or leave a comment below. I read every single one – your tips and variations inspire me to keep experimenting too!
Got questions while making it? Don’t be shy – drop them here! I’ve probably faced the same tomato-draining dilemma or cheese-melting mystery at some point. And if this pie becomes your new summer staple like it is mine, give this page a share so more people can discover the joy of crustless tomato goodness.
P.S. If you catch someone sneaking a second (or third!) slice, that’s the ultimate compliment – just like at my grandma’s table. Now go enjoy your pie creation!
PrintSavory Crustless Tomato Pie: 25-Minute Summer Bliss
A simple crustless tomato pie with fresh tomatoes and cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large tomatoes, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Layer tomato slices in a greased pie dish.
- In a bowl, mix cheddar cheese, mayonnaise, basil, garlic powder, salt, and pepper.
- Spread the cheese mixture over the tomatoes.
- Sprinkle Parmesan cheese on top.
- Bake for 25 minutes or until golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use ripe but firm tomatoes to prevent excess moisture.
- Drain sliced tomatoes on paper towels to remove extra liquid.
- Substitute mozzarella for cheddar if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
