Crustless tomato pie is a delicious, low-carb tomato pie that is filled with ripe tomatoes. It is perfect for a side dish, breakfast, brunch, lunch or a light dinner.
This tomato pie recipe is a cross between a crustless tomato pie and a crustless tomato quiche. It's naturally gluten-free and versatile!
If you love savory pies, check out our impossible breakfast pie.
What you will love about this recipe
- It's versatile, serve it as a beautiful low-carb side dish or entree for any meal.
- It's made with simple fresh ingredients.
Here is what you will need
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This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and instructions.
- Fresh tomatoes
- Ricotta cheese
- Mozzarella cheese
- Olive Oil
- Fresh Basil
How to make this tomato pie recipe
Prepare the ingredients: clean and dry to tomatoes, chop the onions and garlic, grate the mozzarella cheese, and measure the ricotta cheese.
Preheat the oven to 375 degrees F, and coat a pie pan with oil.
Step 1. Slice the tomatoes
Use a sharp knife to slice tomatoes. Arrange them onto a paper towel for a few minutes to absorb excess moisture.
Step 2. Cook the onions & garlic
Heat olive oil in a skillet over medium-high heat. Once the oil is hot, reduce to medium heat. Add the onions and garlic. Cook until they begin to soften and remove them from the heat.
Step 3. Combine filling ingredients
Whisk the eggs together in a small mixing bowl and whisk ricotta cheese into the eggs.
Step 4. Add the garlic & onions
Stir the cooked garlic and onions into the mixing bowl.
Step 5. Assemble the pie
Pour the ricotta and egg mixture into a greased pie pan, and sprinkle with half of the mozzarella cheese. Arrange the tomato slices in a single layer on top of the egg cheese mixture and bake for 45 minutes.
Step 6. Add more cheese
Remove the tomato pie from the oven and add the remaining mozzarella cheese to the top layer of tomatoes. Bake for a few minutes longer until the cheese melts. Garnish with fresh basil leaves and serve.
Note: Insert a knife into the center of the tomato pie, if it comes out clean the pie is fully cooked.
Ingredient notes and substitutions
The full list of ingredients to make this recipe is above. Below are notes about some of the ingredients along with ideas for substitutes.
Tomatoes - Any variety of fresh, firm and ripe tomatoes can be used to make this recipe.
Onion & Garlic - Fresh always tastes best, but if you don't have fresh garlic and onion on hand, they can be substituted with ½ teaspoon of garlic powder and a teaspoon of onion powder.
Olive Oil - can be substituted with an equal amount of avocado oil.
Tomato pie is so versatile with many delicious ways to make it. Here are some suggestions.
- Caramelized onion and tomato pie - ¼ to ½ cup of caramelized onions to the pie filling before baking.
- Add more vegetables - Add sauteed mushrooms, shredded zucchini or fresh spinach to the pie filling before baking.
- Spicy tomato pie - add 1 teaspoon or two of diced jalapeno peppers, chili peppers or a few dashes of red pepper flakes.
- Cheese - change up the cheese, instead of white cheddar, try an equal amount of shredded gruyere cheese, cheddar cheese, provolone cheese, parmesan cheese or feta cheese.
- Herbs - used any of your fresh herbs such as parsley, oregano, cilantro or sage.
- Tomato pie with crust - Instead of a crustless version, this pie can be made with a crust. Use your favorite pie crust recipe to line the pan before adding the filling.
What to serve with crustless tomato pie
How to store leftovers
Store leftover tomato pie in an airtight container for up to three days. Enjoy leftover pie cold or heat it up in the oven at 350 degrees for 15 minutes.
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- For best results, allow time (5 to 10 minutes) for the pie to set after removing it from the oven which will firm the pie up and it will be easier to slice.
- Be sure to remove as much excess liquid from the tomatoes as possible, pat tomatoes dry before removing them from the paper towel.
- This recipe can be cut in half and baked in a small pie plate for a tomato pie for two.
The ingredients and appearance of tomato pies are different depending on where you are from. If you are in the Philadelphia area, a tomato pie is similar to a pizza without mozzarella cheese. In the south, a tomato pie is a savory pie with mayonnaise, and cheese, and fresh tomato slices. Aside from these two traditional versions, many other variations feature juicy tomatoes.
Yes, it is, as long as you can eat dairy products. Ricotta cheese and eggs add protein and hold the pie together. The tomatoes are low in calories, high in nutrients, and add a ton of flavor.
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Click on serving size to scale this recipe
- 1 cup ricotta cheese
- 2 eggs
- ¼ cup minced onion about ½ of a small onion
- 1 clove garlic minced
- 3 to 4 medium sized tomatoes sliced
- Fresh basil leaves for garnish
- Preheat the oven to 375 degrees f. Mince the garlic and onions.
- Slice the tomatoes and arrange them in a single layer on a paper towel to absorb the excess moisture.
- Heat olive oil in a skillet over medium-high heat. Once the oil is hot, reduce to medium heat. Add the onions and garlic; cook until they begin to turn soft and remove them from the heat.
- Whisk the eggs together in a small mixing bowl, then whisk the cheese into the eggs.
- Add the cooked garlic and onions to the egg/ricotta mixture.
- Pour the mixture into a pie plate coated with oil; sprinkle with half of the mozzarella cheese and arrange the tomato slices in a single layer on top.
- Bake for 45 minutes.
- Remove the pie from the oven, sprinkle with the remaining cheese and bake 5 minutes longer to melt the cheese.
- Add fresh chopped basil and allow the pie to rest for 5 to 10 minutes before slicing.
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