Tomato Pie

Tomato Pie

Crustless Tomato Pie is a delicious and beautiful low-carb side dish that is perfect for breakfast, brunch, lunch, or dinner.  Inspired by Biscuits and Burlap
Yields: 8 servings


  • 4 tomatoes sliced about 1/3″ thick. (Heirloom, Better Boys or any in-season tomato)
  • 2 teaspoons salt
  • 1 Tablespoon butter
  • 1/2 cup onion chopped
  • 1 tbsp. minced garlic
  • 1/2 teaspoon black pepper
  • 2 Tablespoons fresh oregano chopped
  • 6-7 leaves basil chopped (or 2 tbsp. dried basil)
  • 2 cups mozzarella cheese shredded, plus extra for sprinkling over top (Parmesan is excellent as well)
  • 2 eggs beaten


  1. Preheat oven to 375 degrees and spray a pie plate with cooking spray and set aside.
  2. Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 20 minutes so they can sweat.
  3. 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.
  4. Add cheese, eggs, herbs, and pepper to onion mixture. Stir to combine.
  5. Drain water off the plates of tomatoes. With a paper towel, gently blot tomatoes to soak up excess moisture.
  6. Arrange tomatoes in a single layer in 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.
  7. Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned.
  8. Allow to sit 5-7 minutes before serving.