Description
A delicious low-carb twist on the classic tomato pie, bursting with fresh tomatoes, herbs, and gooey mozzarella — all without the crust!
Ingredients
Scale
- 4 ripe tomatoes, thinly sliced
- 1–2 teaspoons salt
- 1 tablespoon butter
- ½ cup onion, finely chopped
- 1 clove garlic, minced
- ½ teaspoon black pepper
- 2 tablespoons fresh oregano, chopped
- 6–7 basil leaves, chopped
- 2 cups shredded mozzarella cheese, plus extra for sprinkling
- 2 eggs, beaten
Instructions
- Slice the tomatoes and lay them on plates. Sprinkle with salt and let sit for 10–30 minutes. Blot excess moisture with paper towels.
- Melt butter in a skillet over medium-high heat. Sauté chopped onions and garlic until soft, about 8 minutes.
- In a medium bowl, combine sautéed onion and garlic with shredded mozzarella, beaten eggs, chopped oregano, basil, and black pepper.
- Grease a pie pan. Layer tomato slices at the bottom, then spoon over the cheese mixture. Repeat layers and top with extra mozzarella.
- Bake in a preheated oven at 375°F (190°C) for 30–40 minutes, until the cheese is bubbly and the edges are golden. Let rest 5–7 minutes before serving.
Notes
Salting and draining the tomatoes is crucial to avoid a soggy pie. For a dairy-free option, use olive oil and plant-based cheese.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120 kcal
- Sugar: 3g
- Sodium: 488mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 63mg
Keywords: low carb, crustless tomato pie, gluten free, summer pie, tomato recipe