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Easy Crustless Tomato Pie

Easy crustless tomato pie with juicy tomato slices, a creamy cheese topping, and a golden-bubbly bake at 375°F. Layered with mozzarella, cheddar, mayo, Parmesan, green onions, basil, garlic powder, and pepper for a tender, crust-free slice.
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Prep Time 15 minutes
Cook Time 35 minutes
(salt + moisture removal, plus resting) 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes
  • 4 large ripe tomatoes Sliced.
  • 1 tsp salt Used to draw out moisture.
Cheese topping
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup mayonnaise
  • 0.25 cup grated Parmesan cheese
Herbs and seasonings
  • 2 green onions Sliced.
  • 1 tbsp fresh basil Chopped.
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Pan
  • 1 cooking spray For greasing the dish.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat your oven to 375°F (190°C) and set out a 9-inch pie dish for baking.
  2. Lightly grease a 9-inch pie dish with cooking spray so the baked pie releases cleanly.
  3. Arrange tomato slices on paper towels and sprinkle with salt to draw out excess moisture.
  4. Let the tomatoes stand for 15 minutes, then pat them dry to prevent a watery pie.
Assemble
  1. Layer the dried tomato slices in the pie dish in an even layer for consistent baking.
  2. Sprinkle the top with green onions and chopped basil for fresh, aromatic flavor in every bite.
  3. In a bowl, combine mozzarella, cheddar, mayonnaise, Parmesan, garlic powder, and black pepper until evenly mixed.
  4. Spread the cheese mixture evenly over the tomatoes to form a cohesive, golden top.
Bake and serve
  1. Bake at 375°F (190°C) for 30–35 minutes, until the top is golden and bubbly.
  2. Let the crustless tomato pie rest for 10 minutes before slicing so it sets up cleanly.
  3. Serve warm or at room temperature for best texture and flavor.

Notes

For less moisture and better sliceable texture, salt the tomatoes, drain them well, and pat fully dry before layering. Refrigerate leftovers in a covered container for up to 3–4 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because tomatoes can become watery after thawing. For a lighter option, swap mayonnaise for plain Greek yogurt in the cheese mixture.