Crustless Tomato Pie

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Joan

Crustless Tomato Pie

Adapted from Biscuits and Burlap
Print Recipe
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 4 tomatoes, sliced
  • 1 Tbsp salt
  • 1 Tbsp butter
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • 2 Tbsp fresh oregano, chopped
  • 6-7 basil leaves, chopped
  • 2 cups mozzarella, shredded
  • 2 eggs beaten

Method
 

  1. Preheat oven to 375
  2. Slice tomatoes and lay slices on plate. Sprinkle lightly with salt and let sit 20 minutes
  3. Melt butter in a 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 1 1/4 cups cheese, eggs, herbs and pepper to bowl. Stir to combine.
  5. Drain water off of plates with tomatoes. With a paper towel, gently blot tomatoes to soak up excess moisture.
  6. Arrange tomatoes in a single layer on a greased pie pan. Top with 1/4 cup cheese. Repeat layers, ending with tomatoes. You may have to reduce the amount of cheese between the layers, depending on how many layers you end up with. Just wing it!
  7. Pour egg mixture over top of tomato layers. Bake at 375 for 30-40 minutes or until edges are lightly browned.