Crustless Southern Tomato Pie
A savory and refreshing celebration of summer produce, this crustless tomato pie replaces traditional pastry with a rich, golden topping. By layering thick slices of juicy, field-grown tomatoes with a blend of sharp cheddar, creamy mayonnaise, and fresh basil, you achieve a concentrated, jammy flavor profile. This low-carb, elegant dish is perfect for a light summer evening meal, offering the classic comfort of a Southern staple without the heaviness of a standard crust.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
4 large firm field-grown tomatoes
1 cup sharp cheddar cheese, hand-grated
1/2 cup premium egg-based mayonnaise
1/4 cup fresh basil, chiffonade
1/2 cup panko breadcrumbs
Kosher salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
Slice tomatoes into 1/2-inch thick rounds and season lightly with salt and pepper.
Arrange tomato slices in the bottom of the prepared baking dish in an overlapping pattern.
In a medium bowl, combine the grated cheddar, mayonnaise, fresh basil, and breadcrumbs into a thick mixture.
Spread the cheese and herb mixture evenly over the top of the tomato slices.
Bake for 30 minutes until the topping is golden brown and bubbling.
Allow the pie to rest for 5-10 minutes before serving to let the juices settle.
Notes
Ensure you use firm tomatoes to prevent the dish from becoming too watery. Hand-grating the cheese is recommended to ensure even melting without the cellulose found in pre-shredded varieties. Leftovers can be stored in the refrigerator for up to 2 days, though it is best enjoyed warm.
Find it online: https://kindeat.com/crustless-southern-tomato-pie/