Okay, flavor adventurers, let’s talk about my latest obsession: Crustless Tomato Pie! You think you know tomato pie? Think again. This isn’t your grandma’s soggy-bottomed version. We’re talking pure, unadulterated tomato goodness, amplified with creamy cheese and a hint of Cuban fire, all without the fuss of a crust.

I spent weeks perfecting this Crustless Tomato Pie. The first few attempts? Total disasters. Watery messes, bland flavors – you name it, I messed it up. But then, the breakthrough: roasting the tomatoes before adding them to the pie. BOOM. Flavor explosion!

I knew I had nailed the Crustless Tomato Pie when my neighbor, Maria, took a bite and her eyes widened. “Quinn,” she said, “This tastes like summer vacation.” THAT’S the Cuba Queen magic I’m talking about!

This Crustless Tomato Pie is everything I stand for: bold flavors, unapologetic deliciousness, and recipes that make you feel like a culinary rockstar. Trust me, this Crustless Tomato Pie will transform your kitchen into a fiesta of flavors! Get ready, because I’m about to share my secret recipe for a Crustless Tomato Pie that’ll blow your mind!

INGREDIENTS You Need for This

3 pounds ripe tomatoes (Heirloom tomatoes are my go-to when in season!)
1 large onion, diced
4 cloves garlic, minced
8 ounces cream cheese, softened
1 cup mayonnaise (Duke’s, always!)
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
1 tablespoon sugar
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (for that Cuba Queen kick!)
2 tablespoons olive oil

This Crustless Tomato Pie ingredient list is SHORT but mighty! The secret to an epic Crustless Tomato Pie is roasting those tomatoes. It concentrates the flavor like nobody’s business.

You’ll find the best heirloom tomatoes for this Crustless Tomato Tart at your local farmer’s market. Trust me, it’s worth the trip! Splurge on the Parmesan cheese. Freshly grated is a game-changer. Trust me on this.

Want to kick it up a notch? Add a pinch of smoked paprika to the cheese mixture. You’ll thank me later. If you’re on a budget, use Roma tomatoes – they’re still delicious, especially when roasted! And speaking of storage, dice your onion and mince your garlic the day before. It’ll save you time when you’re ready to assemble.

STEP-BY-STEP INSTRUCTIONS

First, preheat your oven to 400°F (200°C). This is where the magic begins! Don’t stress – your Crustless Tomato Pie is going to be incredible.
Next, slice your tomatoes into ½-inch thick rounds. Spread them on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, sugar, and red pepper flakes.
Now, roast the tomatoes for 45 minutes, or until they’re softened and slightly caramelized. Pro tip for Crustless Tomato Pie perfection: don’t overcrowd the pan! Roast in batches if needed.
While the tomatoes are roasting, sauté the diced onion in a little olive oil until softened and translucent. Add the minced garlic and cook for another minute until fragrant. This is the flavor foundation for your Crustless Tomato Pie.
In a large bowl, combine the softened cream cheese, mayonnaise, cheddar cheese, Parmesan cheese, and chopped basil. Mix well until everything is smooth and creamy.
Once the tomatoes are roasted, let them cool slightly. Then, gently squeeze out any excess moisture. This step is CRUCIAL to prevent a soggy Crustless Tomato Pie. I can’t stress this enough.
Add the roasted tomatoes and sautéed onion mixture to the cheese mixture. Gently fold everything together until evenly combined.
Pour the tomato mixture into a greased 9-inch pie plate. Spread it evenly and bake for 30-35 minutes, or until the top is golden brown and bubbly. In my kitchen, this Crustless Tomato Pie takes exactly 32 minutes to reach that perfect golden brown hue.
Let the Crustless Tomato Pie cool slightly before serving. This is where your Crustless Tomato Pie transforms into pure magic. Trust me, it’s worth the wait.

Here’s where most people mess up their Crustless Tomato Pie – not squeezing out enough moisture from the roasted tomatoes! Don’t skip that step. You’ll regret it. While your Crustless Tomato Pie is working its magic, grab your camera – this is Instagram gold! Tag me so I can see your take on this recipe!

PRESENTATION

To present this Crustless Tomato Pie for maximum impact, let it cool slightly before slicing. This helps it hold its shape. Garnish with a few fresh basil leaves for a pop of color. Serve warm or at room temperature.

This Crustless Tomato Pie absolutely slays at dinner parties! It’s unexpected, flavorful, and always a crowd-pleaser. I love pairing this Southern Tomato Pie with grilled chicken or fish. A simple green salad with a lemon vinaigrette is also a perfect complement.

People absolutely lose their minds when I serve this Heirloom Tomato Pie at summer picnics. It’s the perfect dish to share with friends and family. If you have any leftovers (doubtful!), they’re delicious cold straight from the fridge. Or, get creative and use them as a topping for crostini!

For a seasonal twist, try adding roasted corn kernels in the summer. Or, in the fall, stir in some roasted butternut squash. I have even thrown some roasted red peppers for some added sweetness and that’s a personal favorite way to enjoy the Easy Tomato Pie that I make.

FAQs

Can I make this Crustless Tomato Pie spicier?

Absolutely! Add more red pepper flakes to the tomato mixture. Or, try using a pinch of cayenne pepper. I like adding a chopped jalapeno too for a different kind of heat.

What if I don’t have cream cheese?

You can substitute ricotta cheese. But be sure to drain it well! It will add a lighter texture, but is still a great alternative. I found this option to be one that I would only use if I was in a pinch though!

How do I know when my Crustless Tomato Pie is perfectly done?

The top should be golden brown and bubbly. A toothpick inserted into the center should come out clean. This is a crucial step to avoid a gooey center!

Can I use different types of cheese?

Of course! Gruyere, Fontina, or even a little goat cheese would be delicious. But stick with the cheddar and Parmesan for that classic Southern flavor.

Can I make this Crustless Tomato Pie ahead of time?

Yes! Assemble the pie, but don’t bake it. Cover it tightly and store it in the refrigerator for up to 24 hours. Then, bake as directed.

What if my Crustless Tomato Pie is too watery?

Make sure you squeeze out all the excess moisture from the roasted tomatoes. And don’t overbake the pie!

Can I add other vegetables to this Crustless Tomato Pie?

Absolutely! Roasted zucchini, eggplant, or even bell peppers would be delicious additions. Get creative! I have experimented with different versions of the Crustless Tomato Pie. Don’t be afraid to play with your food.

CONCLUSION

This Crustless Tomato Pie represents everything Cuba Queen stands for: bold flavors, simple techniques, and recipes that make you feel like a culinary superstar. This is my take on the Easy Crustless Tomato Pie (Low Carb), a healthier take on this classic.

Here are my Crustless Tomato Pie Power Tips:

Roast those tomatoes! It’s the secret to intense flavor.
Squeeze out the moisture! A soggy pie is a sad pie.
Don’t be afraid to experiment with flavors! Add your own twist!

Here are some of my favorite Crustless Tomato Pie variations:

Mediterranean: Add Kalamata olives, feta cheese, and oregano.
Spicy Cuban: Add chorizo, jalapenos, and a squeeze of lime juice.
Vegetarian Delight: Add roasted zucchini, eggplant, and bell peppers.

The Spicy Cuban version always gets the biggest reactions. People go crazy for that flavor combination! I encourage you to make this Crustless Tomato Pie your signature dish. It’s guaranteed to impress! I am confident that you can nail this Crustless Tomato Pie on the first try. So go ahead, flavor adventurers, and get cooking! Share your results with me!

If you love this recipe, you NEED to try my Parmesan Zucchini Muffins. For more bold flavor adventures, check out my Butternut Squash and Black Bean Enchilada Skillet, and give my Bundt Pan Nachos a try too. And if you want an alternative take on this recipe check out Crustless Tomato Pie (Gluten Free) – Peel with Zeal, or Healthier Tomato Pie | Bunsen Burner Bakery! Let’s create some amazing Crustless Tomato Pie memories together!

Crustless Tomato Pie

Print Recipe

This Crustless Tomato Pie is a flavorful and easy dish perfect for showcasing summer’s bounty of fresh tomatoes. It’s a simple, cheesy bake that’s a guaranteed crowd-pleaser.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

4 large ripe tomatoes, sliced
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 cup chopped fresh basil
1/4 cup chopped green onions
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat oven to 350°F (175°C).
Arrange tomato slices in a single layer in a greased 9-inch pie dish.
In a medium bowl, combine cheddar cheese, mayonnaise, basil, green onions, garlic powder, salt, and pepper.
Spread the cheese mixture evenly over the tomatoes.
Bake for 30-35 minutes, or until the top is golden brown and bubbly.
Let cool slightly before serving.

Notes

Serve warm with a dollop of sour cream or a sprinkle of extra fresh basil.