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 my Spicy Black-Eyed Pea Salad and Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle for a lovely Southern-inspired summer supper!
Why This Recipe is a Keeper:
Southern Tomato Pie is a savory pie with a pastry base made with peak-of-summer tomatoes layered with cheese, mayonnaise and fresh herbs then baked.
The exact origin of Southern Tomato Pie isn't exactly known but when the first recipe for it was published in Southern Living magazine in the 1970s, it became an instant classic.
This crustless version cuts the carbs but still has all the flavor of the classic! And, if you want a crust, it's easy to add.
Rather than baking or roasting the tomatoes first to prevent the pie from being watery, I salt and drain much of the water from the tomatoes on paper towels to preserve as much fresh summer tomato taste as possible. I also like the added texture of the fresh tomatoes against the creaminess of the cheese and mayonnaise.
Let's make it!
How to Make Crustless Southern Tomato Pie:
Here’s everything you’ll need to make this tomato pie recipe along with how to prep. See the recipe card below for the exact quantities.
- Tomatoes: Use the best, most ripe summer tomatoes you have or can find. However, make sure they're still firm and not overly soft. I used beefsteak tomatoes but Roma (plum) tomatoes will work fine, too.
- Garlic: Fresh is always best!
- Cheeses: Feel free to vary the cheeses if you like but a proper Southern tomato pie always has cheddar cheese--sharp cheddar. I use extra-sharp white Cheddar with Mozzarella because I don't want the sharp cheese to overpower the tomatoes. Provolone or Monterey jack are great substitutes for Mozzarella.
- Mayonnaise: If you can possibly find Duke's Mayonnaise, definitely use it! I've lived in the South for 26 years and didn't try Dukes until a year ago or so and now my husband and I are HOOKED! It has bit more of a vinegary edge than other brands that pairs perfectly with the tomatoes and cheese.
- Gather and prep all the ingredients.
- Spray or lightly oil a round baking dish.
- Slice the tomatoes and give them a generous salting on both sides.
- Line a baking sheet with 2-3 layers of paper towels then place the tomatoes on the paper towels in a single layer. (You can also do this on any flat surface. I like a baking sheet because I can move them if necessary.)
- Let that sit for 30-45 minutes or so.
- Then, grab another layer or two of paper towels and place it over the tomatoes and gently dab them dry. If the tomatoes are super watery, you may want to repeat with dry paper towels a second time.
- Combine 1 cup of each cheese (reserving the remaining ¼ cup each for the top), mayonnaise, eggs, garlic and black pepper to preference.
- Then start layering. Spread a small amount of the cheese/mayo/egg combination on the bottom of the prepared baking dish.
- Sprinkle on one third of the scallion...
- Top with the first layer of tomatoes, more of the cheese/mayo/egg combination, scallion and torn basil leaves.
- Repeat the layers ending with the third layer of tomatoes then top with the remaining ½ cup cheese.
- Bake and you're in for some serious deliciousness!
- Let the pie stand for 10-15 minutes before cutting it into wedges.
Chef Tips and Tricks:
- To add a touch of smokiness and more texture to the pie, add some cooked, crisp bacon.
- To save time, use preshredded cheese.
Frequently Asked Questions
I don't recommend it. No matter how much you drain tomatoes, there always seems to be more liquid that seems to come from nowhere and it will dilute the flavor of the mayonnaise.
Although I don't recommend assembling ahead of time and refrigerating, Crustless Southern Tomato Pie reheats very well. Just place a wedge in a small baking dish or on aluminum foil and reheat for 15-18 minutes at 350 degrees.
Place the crust in the prepared baking dish. Place a sheet of parchment paper over the crust then fill with pie weights or something like old beans or rice then blind bake at 375 degrees for 20-25 minutes. Let cool before filling.
I wouldn't recommend it because of the creamy texture.
- Crustless Spinach Artichoke Jalapeno Quiche
- Crustless Quiche with Sausage Bacon and Ham
- Spicy Baked Denver Omelet
More tasty tomato tart and pie recipes!
Get all my savory pie, quiche and tart recipes here! Savory Pie, Quiche and Tart Recipes - From A Chef's Kitchen
Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!
Crustless Southern Tomato Pie
- Nonstick cooking spray - or oil for the pie pan
- 5 medium round tomatoes
- 1 ¼ cup shredded Mozzarella cheese - divided
- 1 ¼ cup shredded white Cheddar cheese - divided
- ½ 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
- Preheat oven to 375 degrees. Spray a deep pie pan with cooking spray or brush with olive oil. Set aside.
- Slice the tomatoes into approximately ¼ to ⅓-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 on the prepared baking sheet 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.
- Combine 1 cup of the mozzarella, 1 cup of the white cheddar, mayonnaise, eggs, garlic and black pepper to preference in a small bowl.
- Spread approximately ⅓ cup of the cheese combination on the bottom of the prepared baking dish.
- Layer ⅓ of the 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 and distribute evenly.
- Place a second layer of tomatoes over the cheese/scallions/basil followed by the remaining cheese/scallions/basil.
- Top with the remaining tomatoes and sprinkle with the remaining cheese.
- Bake for 35-40 minutes or until the cheese is lightly browned, bubbling and the center is at least 165 degrees when a thermometer is inserted. Let stand 10-15 minutes before cutting into wedges.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Mary Smith says
Hi Carol, made the tomato pie for dinner and I didn’t find the combination of cheeses especially flavorful. I’m not sure if it was because I used my favorite mayonnaise Hellman’s instead of Duke’s, but I felt like it needed something... maybe I’ll try fontina or guyere next time. The consistency was perfect just felt something was missing.🤔
Hi, Mary, Thanks so much for your feedback and sorry to hear that. Perhaps try a sharp cheddar and Duke's really is good. Gruyere is a good choice, too. Hope you try it again and this recipe is receiving really good ratings. Thanks again!
Katy Dooley says
This was so insanely good. It was a little bit of a lighter version and a perfect summer dish. I didn’t even miss the crust; the cheese did it all. Thank you for this great recipe!!! Can’t wait to make it all summer.
Hi, Katy, Thanks so very much and so glad you enjoyed! I'm looking forward to making this myself all summer long, too. Thanks again!