CRUSTLESS TOMATO PIE RECIPE

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Tomato pie is a delicious and beautiful side dish that would perfectly complement brunch, lunch, or dinner. With fresh herbs and mozzarella cheese, it has an Italian flair that will dress up the rest of the meal.

On a new outing to investigate the culinary culture of the South Carolina lowcountry, Mom and I ate informal breakfast at the sweetheart Lowcountry Produce Market and Cafe. In the space, there were glass cases loaded up with delightful cakes, quiches, and pies and the tomato pie quickly grabbed my attention.

A tomato pie is normally delightful and truly goes with pretty much anything. I realized I needed to make one when I got home.In contemplating how I needed to make my tomato pie, I recalled our Crustless Squash Pie, which has been a peruser top choice since we distributed it in 2017.

The squash pie is cherished for its brilliant tones, its goodness, and its low-carb advance. Why not make my tomato pie a similar way?!

The primary contrast between our crustless squash pie and this tomato pie is that, since tomatoes are a great deal more delicate than squash, you’re not going to cook them with the onions and garlic. All things considered, you will assemble the pie in layers. It truly is so natural and establishes such a connection with the smorgasbord table.

Crustless tomato Pie is a delicious and beautiful low-carb side dish that is perfect for brunch, lunch, or dinner.

INGREDIENTS  

  • 4 tomatoes sliced
  • 1-2 teaspoons salt
  • 1 Tablespoon butter
  • 1/2 cup onion chopped
  • 1 clove garlic minced
  • 1/2 teaspoon black pepper
  • 2 Tablespoons fresh oregano chopped
  • 6-7 leaves basil chopped
  • 2 cups mozzarella cheese shredded, plus extra for sprinkling over top
  • 2 eggs beaten.

INSTRUCTIONS 

  • Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 minutes.
  • Melt butter in small skillet over medium-high heat. Add onion and garlic and saute’ until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
  • Add cheese, eggs, herbs, and pepper to bowl. Stir to combine. 
  • Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
  • Arrange tomatoes in a single layer on a greased pie pan. Top with about 1/4 cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.  
  • Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned. 
  • Allow to sit 5-7 minutes before serving.