Crustless Tomato Pie

This is probably one of my all-time favorite summer recipes I absolutely love tomato pie.


In this picture I have Duke’s mayonnaise, I prefer to use the mayonnaise made from olive oil.  And I always buy block cheese and shred it.  Have you ever taken the ingredients on a bag of shredded cheese and googled them to see what you’re eating?  When you do, you’ll never eat shredded cheese again.

Preheat oven 350°.

  • 5 Tomatoes, peeled, sliced and drained
  • 1/4 C Basil (fresh or dried)
  • 1/2 C Green Onions sliced then
  • Garlic Clove, chopped  (optional)
  • 3/4 C Mayonnaise
  • Salt
  • 1 C Cheddar, grated
  • 1 C Mozzarella, grated
  • 2 T Parmesan Cheese, grated

Peel and slice tomatoes and place in a strainer.


Sprinkle with salt and let the tomatoes drain while you shred the cheese and get the other ingredients ready.  Chop the onions and basil.  Shred the cheeses, set the Parmesan aside.  Mix together the mayonnaise, cheddar and mozzarella cheese.  Divide the tomatoes, basil and onions in half and layer tomatoes, basil, onions, repeat.


Top with the mayonnaise and cheese mixture and then finally add the Parmesan cheese.


Bake for 25-30 minutes until golden brown.  Enjoy!

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