Nothing truly captures the essence of summer in the American South quite like a vibrant tomato pie. This delightful **Crustless Southern Tomato Pie** offers all the rich, comforting flavors of the traditional version without the carb-heavy crust, making it an ideal choice for low-carb lifestyles. Perfect for any meal – be it a light lunch, a satisfying supper, or even a unique brunch offering – this savory pie celebrates the peak of tomato season. For a complete Southern-inspired summer feast, consider serving it alongside a refreshing Spicy Black-Eyed Pea Salad and sweet Grilled Peaches with Vanilla Ice Cream and a Honey Balsamic Drizzle.
“I made this twice, definitely a keeper!”
Why This Crustless Tomato Pie Recipe is a Must-Try
The Southern Tomato Pie, a savory delicacy, traditionally features a pastry base generously filled with layers of ripe, summer-fresh tomatoes, rich cheese, creamy mayonnaise, and fragrant fresh herbs, all baked to golden perfection. While its exact origins remain somewhat shrouded in history, this iconic dish soared to fame after a recipe was published in Southern Living magazine in the 1970s, quickly cementing its status as a beloved Southern classic.
This particular crustless rendition offers a significant advantage: it **drastically reduces the carbohydrate content** without compromising on the authentic, vibrant flavors that define the classic dish. You get all the comfort and taste with a lighter, healthier profile. And for those who simply can’t resist a good crust, it’s a simple addition to incorporate into this versatile recipe.
Unlike some methods that suggest baking or roasting tomatoes first to prevent excess moisture, our approach focuses on preserving the purest, freshest summer tomato flavor possible. We achieve this by gently salting and thoroughly draining the tomato slices on paper towels. This crucial step extracts much of the watery content while leaving behind the concentrated, delicious essence of the tomatoes. This technique also contributes to a delightful textural contrast, with the firm freshness of the tomatoes beautifully complementing the creamy, rich blend of cheese and mayonnaise.
Crafting Your Own Crustless Southern Tomato Pie: A Step-by-Step Guide
Essential Recipe Ingredients
To embark on this culinary journey, gather the following ingredients. The exact quantities are detailed in the comprehensive recipe card below.
Ingredient Notes and Expert Tips
- Tomatoes: The success of any tomato pie hinges on the quality of its namesake ingredient. Always opt for the best, most intensely ripe summer tomatoes you can find. Beefsteak tomatoes are an excellent choice due to their meaty texture and abundant flavor, but firm Roma (plum) tomatoes also work beautifully. Ensure your tomatoes are ripe but still hold their shape; overly soft tomatoes can become mushy.
- Garlic: For the most vibrant and aromatic flavor, fresh garlic is paramount. Avoid pre-minced garlic if possible, as it often lacks the punch of freshly crushed cloves.
- Cheeses: A truly authentic Southern tomato pie traditionally features cheddar cheese, and we recommend a sharp variety to deliver that characteristic tangy bite. For this recipe, we combine extra-sharp white Cheddar with Mozzarella. The Mozzarella provides a wonderful melty texture and mild creaminess, ensuring the assertive cheddar doesn’t overpower the delicate tomato flavor. Excellent substitutes for Mozzarella include Provolone or Monterey Jack, both of which offer similar melting properties and subtle taste profiles.
- Mayonnaise: In the South, mayonnaise isn’t just a condiment; it’s a way of life, and Duke’s Mayonnaise holds a special place. Having lived in the South for over two decades, I can personally attest to its unique appeal. Duke’s boasts a distinctly vinegary edge that perfectly cuts through the richness of the cheese and complements the sweetness of the tomatoes. While other brands will work, using Duke’s will elevate your pie to a new level of Southern authenticity. If Duke’s isn’t available, choose your favorite high-quality, full-fat mayonnaise.
Detailed Step-by-Step Instructions
- Begin by gathering and precisely prepping all your ingredients. This ensures a smooth and efficient cooking process.
- Prepare your baking dish by lightly spraying it with nonstick cooking spray or brushing it with a thin layer of olive oil. A deep pie pan works best.
- Carefully slice your tomatoes into even rounds, approximately 1/4 to 1/3-inch thick. Discard the stem ends.
- Arrange 2 to 3 layers of clean paper towels on a rimmed baking sheet or any flat, clean surface. Place the sliced tomatoes on the paper towels in a single layer, then generously salt both sides of each slice. This critical step draws out excess moisture.
- Allow the salted tomato slices to rest for 30 to 45 minutes. This gives the salt time to work its magic and pull out much of the water.
- Once drained, take another layer or two of dry paper towels and gently place them over the tomatoes. Press down softly to blot away any remaining surface moisture. If the tomatoes are exceptionally watery, you may wish to repeat this blotting process with fresh, dry paper towels.
- In a medium-sized bowl, combine 1 cup of shredded Mozzarella cheese, 1 cup of shredded white Cheddar cheese (reserving the remaining 1/4 cup of each for the final topping), mayonnaise, eggs, minced garlic, and freshly ground black pepper to your taste preference. Mix thoroughly until all ingredients are well incorporated into a smooth, creamy filling.
- Now, it’s time to build your pie with delightful layers. Start by spreading a small amount (about 1/3 cup) of the cheese, mayonnaise, and egg mixture evenly over the bottom of your prepared baking dish.
- Sprinkle one-third of your finely chopped scallions over this base layer.
- Carefully arrange the first layer of drained tomato slices over the scallions, slightly overlapping them to create a solid base. Follow this with another portion of the cheese/mayo/egg combination, half of the remaining scallions, and torn basil leaves from one sprig.
- Continue layering: add a second layer of tomatoes, followed by the remaining half of the cheese/mayo/egg combination, the remaining scallions, and basil leaves from the second sprig. Finish with a third layer of tomatoes.
- Finally, sprinkle the reserved 1/2 cup of shredded Mozzarella and Cheddar cheese over the very top of the pie. This will create a beautiful golden crust when baked.
- Bake the pie as directed, and prepare yourself for an explosion of serious deliciousness!
- Allow the pie to stand for 10 to 15 minutes after baking. This resting period is essential for the layers to set properly, ensuring clean, perfect wedges when sliced.
Chef’s Tips for Enhancing Your Tomato Pie
- Add a Savory Twist: For an extra layer of flavor and delightful texture, consider incorporating some cooked, crisp bacon into your pie layers. The smoky notes pair wonderfully with the tomatoes and cheese.
- Time-Saving Convenience: To expedite your preparation, feel free to use good quality preshredded cheese. While freshly grated cheese often melts more smoothly, preshredded varieties are a great option when you’re short on time.
- Herb Variations: Don’t limit yourself to just basil. Experiment with other fresh herbs like chives, thyme, or oregano to subtly alter the flavor profile. A mix of herbs can add wonderful complexity.
- Spice It Up: For those who enjoy a little heat, a pinch of red pepper flakes or a dash of hot sauce in the cheese mixture can add a pleasant kick.
- Perfect Slicing: Always let your tomato pie cool slightly before slicing. This allows the creamy cheese filling to firm up, preventing it from oozing out and ensuring beautifully defined wedges.
Frequently Asked Questions About Southern Tomato Pie
It is generally not recommended to fully assemble this pie far in advance and then refrigerate it before baking. Despite diligent draining, tomatoes inevitably release more liquid over time. This moisture can dilute the rich, creamy flavor of the mayonnaise mixture and potentially make the pie soggy once baked.
While assembling ahead is not ideal, Crustless Southern Tomato Pie reheats surprisingly well, making leftovers a real treat! To reheat, place an individual wedge in a small baking dish or wrap it loosely in aluminum foil. Reheat in a preheated oven at 350 degrees Fahrenheit (175°C) for approximately 15-18 minutes, or until thoroughly warmed through and bubbling.
If you prefer a traditional pastry crust, you can easily incorporate one. First, place your pie crust into the prepared baking dish. Then, line the crust with a sheet of parchment paper and fill it with pie weights (or dried beans or rice). Blind bake the crust at 375 degrees Fahrenheit (190°C) for 20-25 minutes, or until lightly golden. Allow the crust to cool completely before adding the tomato and cheese filling, then proceed with the recipe as directed.
Freezing is generally not recommended for this pie, primarily due to its creamy texture. The mayonnaise and cheese mixture can separate or become grainy upon thawing and reheating, significantly affecting the overall quality and enjoyment of the dish. It’s best enjoyed fresh or reheated from refrigeration.
This versatile pie pairs wonderfully with a variety of sides. For a light meal, a simple green salad with a vinaigrette is perfect. Other excellent choices include grilled corn on the cob, roasted asparagus, a side of fluffy rice, or for a heartier option, grilled chicken or fish.
Discover More Delicious Crustless Recipes
If you love the convenience and lighter profile of crustless dishes, explore some of our other popular recipes:
- Crustless Spinach Artichoke Jalapeño Quiche
- Hearty Crustless Quiche with Sausage, Bacon, and Ham
- Spicy Baked Denver Omelet
Explore More Savory Tomato Tart and Pie Recipes
For more ways to celebrate the bounty of summer tomatoes in savory pies and tarts, delve into these fantastic recipes:
- Charming Mini Southern Tomato Pies
- Roasted Cherry Tomato Tart with Herbed Ricotta
- Classic Tomato Ricotta Tart with Basil Pesto
- Delicious Tomato and Corn Pie with Fresh Basil
- A Collection of 20 Best Tomato Pie, Tart, and Galette Recipes
Find all our savory pie, quiche, and tart recipes here: Savory Pie, Quiche and Tart Recipes – From A Chef’s Kitchen
Crustless Southern Tomato Pie
Nothing says summer in the South more than a tomato pie! This Crustless Southern Tomato Pie is as easy as it gets and is perfect for a low-carb diet for any meal of the day. Serve with a refreshing Black-Eyed Pea Salad and Grilled Peaches for a lovely Southern-inspired summer supper!
Print Recipe
Equipment
- Wusthof Chef Knife
- Cutting Board
- Rimmed Sheet Pan
- Glass Mixing Bowls
- Deep Dish Pie Pan
- Pie Server
Ingredients
- Nonstick cooking spray, or oil for the pie pan
- 5 medium round tomatoes
- Salt
- 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
- 1 bunch scallions (5-6 small scallions), white and light green part only, finely chopped
- 2 sprigs fresh basil, torn into pieces
Instructions
- Preheat oven to 375°F (190°C). Spray a deep pie pan with cooking spray or brush with olive oil. Set aside.
- Slice the tomatoes into approximately 1/4 to 1/3-inch slices. Discard the tops of the tomatoes.
- Line a rimmed baking sheet with two layers of paper towels or a thick, clean kitchen towel. Generously salt both sides of the tomatoes then place them on the prepared baking sheet in a single layer to drain for approximately 30 minutes. (This can also be done on any flat surface.)
- Place dry paper towels or a clean, dry kitchen towel over the tomatoes and blot dry with gentle pressure to get as much moisture out as possible. Repeat if tomatoes are very watery.
- Combine 1 cup of the mozzarella, 1 cup of the white cheddar, mayonnaise, eggs, garlic, and black pepper to preference in a small bowl. Stir until well combined.
- Spread approximately 1/3 cup of the cheese combination on the bottom of the prepared baking dish.
- Layer 1/3 of the drained tomatoes over the cheese combination, slightly overlapping the tomatoes.
- Spread half of the remaining cheese combination over the first layer of tomatoes. Sprinkle with half of the scallions and tear the leaves from one sprig of the basil into pieces, distributing evenly.
- Place a second layer of tomatoes over the cheese/scallions/basil mixture, followed by the remaining cheese combination, remaining scallions, and basil from the second sprig.
- Top with the remaining tomatoes and sprinkle with the remaining 1/2 cup of shredded Mozzarella and Cheddar cheese.
- Bake for 35-40 minutes or until the cheese is lightly browned, bubbling, and the center reaches at least 165°F (74°C) when a thermometer is inserted. Let stand 10-15 minutes before cutting into wedges.
Notes
SUBSTITUTIONS:
- For a touch of smokiness and more texture, add cooked, crisp bacon to the pie layers.
- Provolone or Monterey Jack are excellent substitutes for Mozzarella cheese.
TO REHEAT LEFTOVERS:
- Place a wedge in a small baking dish or on aluminum foil and reheat for 15-18 minutes at 350°F (175°C).
Nutrition
Serving: 1
Calories: 339 kcal
Carbohydrates: 6 g
Protein: 14 g
Fat: 29 g
Saturated Fat: 11 g
Polyunsaturated Fat: 9 g
Monounsaturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 113 mg
Sodium: 441 mg
Potassium: 331 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 1425 IU
Vitamin C: 16 mg
Calcium: 316 mg
Iron: 1 mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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