Rustic Crustless Southern Tomato Pie (Print Version)

Rustic Crustless Southern Tomato Pie - a warm, savory hug. Juicy tomatoes, rich cheese, and fresh herbs baked to golden perfection without the fuss of a crust.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Garden Fresh Goodness

01 - 4-5 large ripe tomatoes (beefsteak or Roma), sliced 1/4-inch thick
02 - 1/4 cup fresh basil leaves, chopped, plus more for garnish

→ The Cheesy Heart

03 - 1 cup shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese

→ Flavor Foundation & Binder

06 - 1/2 cup full-fat mayonnaise
07 - 1 large egg
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt, plus more for draining tomatoes
11 - 1/4 teaspoon freshly ground black pepper, plus more for garnish

→ Optional Kick

12 - Pinch of cayenne pepper (optional)

# Instructions:

01 - First things first, you gotta slice your tomatoes about a quarter-inch thick. Then, here's the crucial bit: lay them out on a clean kitchen towel or paper towels, sprinkle them with a little salt, and let them hang out for at least 30 minutes. This draws out all that excess water, which, honestly, is the difference between a watery mess and a perfectly set Crustless Southern Tomato Pie. I usually just go do something else for a bit, like chase the cat or stare at the fridge. Pat them super dry before the next step!
02 - In a medium bowl, get ready for some serious yum. Whisk together the mayonnaise, egg, garlic powder, onion powder, a good pinch of salt, and a generous crack of black pepper. Then, gently fold in your shredded cheddar, mozzarella, and Parmesan cheeses. Don't overmix, we're not making soufflé here, just getting everything combined. This is where the magic happens, creating that rich, creamy texture that makes this Crustless Southern Tomato Pie so comforting. I always sneak a little taste of the cheese mixture here, shhh!
03 - Grab a 9-inch pie plate – one you love, maybe with a pretty design? Spread a thin layer of the cheesy mixture on the bottom. Now, arrange a single layer of your dried tomato slices over the cheese. Top that with some fresh basil leaves, then another layer of cheese mixture. Repeat this layering until you've used up all your tomatoes and cheese, ending with a generous layer of the cheese mixture on top. It should look like a beautiful, rustic mosaic. Sometimes I get a little messy here, but that's part of the fun!
04 - Pop that gorgeous pie plate into a preheated oven at 375°F (190°C). Bake for about 35-45 minutes, or until the top is beautifully golden brown and bubbly. You want to see that cheese gloriously melted and just starting to get a little crispy on the edges. The whole kitchen will smell incredible, trust me! This is where I start hovering by the oven, trying not to open the door every five minutes, but I usually fail.
05 - I know, I know, it's tempting to dig right in, but for the love of all that is delicious, let your Crustless Southern Tomato Pie cool for at least 15-20 minutes after it comes out of the oven. This resting time is crucial for it to set properly. If you cut into it too soon, it'll be a glorious, runny mess, and nobody wants that after all your hard work. I've made that mistake more times than I care to admit!
06 - Once it's had its beauty rest, sprinkle a little more fresh basil on top. A few extra grinds of black pepper wouldn't hurt either. Slice into generous wedges and serve warm. The flavors will be perfectly melded, the cheese soft and gooey, and the tomatoes tender. It's such a satisfying sight, honestly. This is the moment when all those little kitchen chaotic moments totally pay off!

# Notes:

01 - Never, ever skip the tomato draining step; it's the absolute game-changer for a non-soggy pie.
02 - Reheat leftovers gently in the oven to avoid a rubbery, separated texture-trust me on this one!
03 - If you're out of fresh basil, a tiny pinch of dried oregano or Italian seasoning can work, but fresh really shines.
04 - Serving it with a crisp green salad and a simple vinaigrette just balances the richness perfectly.

# Equipment Needed:

01 - 9-inch pie plate
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 15-20g
Protein: 15-20g

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