Crustless Tomato Pie With Cottage Cheese

There’s something about Crustless Tomato Pie With Cottage Cheese that just feels like summer in a baking dish. It’s creamy, cheesy, packed with juicy tomatoes, and wonderfully easy to make when you have more garden tomatoes than you know what to do with.

I especially love this version because you don’t have to fuss with a pie crust. It’s naturally gluten free and works beautifully as a low-carb tomato side dish for breakfast, lunch, or dinner.

If you’ve got ripe tomatoes sitting on the counter right now, this is one of those recipes I’d make before the season disappears.

Ingredient Notes & Substitutions

TOMATOES
You’ll need about 4 medium-to-large ripe tomatoes, or enough to make roughly 4 cups once sliced. I like using firm, meaty tomatoes such as Roma, beefsteak, or garden tomatoes. They should be ripe and fragrant but not so soft that they fall apart when sliced. Since tomatoes release quite a bit of water, don’t skip the draining step. If you have smaller tomatoes, simply use enough to fill the dish in a generous layer.

COTTAGE CHEESE
About 1 cup cottage cheese gives this tomato pie its creamy, tender center. Full-fat cottage cheese gives the richest result, but low-fat works too. If you prefer a smoother texture, quickly blend the cottage cheese before adding it. Ricotta can also be used if that’s what you have in the refrigerator.

MAYONNAISE
I use around ½ cup mayonnaise for a creamy, flavorful filling. It might sound unusual at first, but mayonnaise works surprisingly well with tomatoes and cheese. If you’d rather skip it, plain Greek yogurt or sour cream can be substituted, although the flavor and texture will be slightly different.

CHEESE
You’ll want about 1 cup shredded cheese. Sharp cheddar gives the pie a stronger, savory flavor, while mozzarella makes it mild and wonderfully melty. A combination of cheddar and mozzarella is my favorite. Monterey Jack, Colby, or a little Parmesan can also be added.

EGGS
Two large eggs help bind everything together so the filling slices nicely after baking. Use fresh eggs at room temperature if possible. There’s no need to beat them separately for long, just whisk them until the yolks and whites are combined.

ONION
One small onion, finely chopped, adds a little sweetness and savory flavor. Yellow or white onion both work. If you have leftover green onions, you can use about ½ cup of sliced green onions instead.

GARLIC
One or two fresh garlic cloves are enough to give the pie a lovely background flavor. Garlic powder works in a pinch, but fresh garlic makes the whole kitchen smell better while this bakes.

FRESH BASIL
A small handful of fresh basil brings everything together. Tomatoes and basil are a classic combination for a reason. If fresh basil isn’t available, use about 1 teaspoon dried Italian seasoning instead.

SEASONINGS
Keep it simple with salt, black pepper, and a little Italian seasoning if you like. A pinch of red pepper flakes is a nice optional addition if you enjoy a little heat.

Step-by-Step Instructions

Prepare the tomatoes.
Slice the tomatoes about ¼-inch thick and arrange them on a large plate or baking sheet lined with paper towels. Sprinkle them lightly with salt and let them sit for about 15–20 minutes. Pat them very well with additional paper towels to remove the excess moisture. This is the most important step for avoiding a watery pie.

Preheat the oven and prepare the dish.
Heat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish. If you want especially easy serving, you can also line the bottom with parchment paper.

Make the creamy cheese mixture.
In a medium bowl, whisk together the cottage cheese, mayonnaise, eggs, chopped onion, garlic, black pepper, and Italian seasoning. Stir in about three-quarters of the shredded cheese, saving the rest for the top. The mixture should look creamy and thick rather than runny.

Layer the tomatoes.
Arrange about half of the tomato slices over the bottom of the prepared dish, slightly overlapping them. Scatter some fresh basil over the tomatoes, then spoon half of the cottage cheese mixture over the top. Don’t worry if it doesn’t spread perfectly, the heat will take care of that.

Build the second layer.
Add the remaining tomatoes, followed by the rest of the creamy cheese mixture. Gently spread it toward the edges with the back of a spoon. Finish with the reserved shredded cheese and a few extra basil leaves if you have them.

Bake until golden and set.
Place the dish in the preheated oven and bake for about 35–45 minutes. The center should look set, the tomatoes should be tender, and the cheese on top should be bubbling and lightly golden. If the top starts browning too quickly, loosely cover the dish with foil.

Let it rest before slicing.
Take the tomato pie out of the oven and let it rest for 10–15 minutes. It’ll be tempting to cut into it immediately, but giving it a little time allows the filling to firm up and makes much cleaner slices.

Finish and serve.
Add a little freshly cracked black pepper and some torn basil just before serving. I like serving it warm, when the cheese is still soft and creamy and the tomatoes are juicy without making the whole dish soggy.

Expert Tips

Choose firm, ripe tomatoes. Overripe tomatoes contain more water and can make the finished pie loose.

Don’t skip salting and patting the tomatoes dry. It makes a noticeable difference in the final texture.

Use full-fat cottage cheese for the creamiest filling, especially if you’re serving this as a main vegetarian dish.

Shred your own cheese if possible. It melts more smoothly than many pre-shredded varieties.

Give the pie a full 10–15 minutes to rest before slicing; the filling becomes much easier to serve.

For a low-carb tomato meal, serve smaller slices alongside grilled chicken, roasted fish, or a crisp green salad.

Storage & Make-Ahead

Store leftover tomato pie in an airtight container or cover the baking dish tightly with foil. Keep it refrigerated and enjoy it within 3–4 days for the best flavor and texture.

To reheat, place individual slices in a 350°F (175°C) oven or toaster oven for about 10–15 minutes, until warmed through. This helps the cheese become creamy again without making the tomatoes too soft. You can microwave a slice in a pinch, but use short intervals because too much microwave heat can make the tomatoes release more liquid.

I don’t recommend freezing this tomato pie. The cottage cheese and juicy tomatoes can become watery and slightly grainy after thawing.

You can make the tomato slices and creamy filling a few hours ahead and keep them refrigerated separately. Assemble and bake when you’re ready. I find this especially handy when preparing dinner for guests.

What to Serve With

This tomato pie is fantastic alongside grilled chicken, roasted chicken thighs, or baked fish. The creamy cheese filling and juicy tomatoes make a lovely contrast with a simply seasoned protein.

For a quick weeknight dinner, serve a warm slice with a crisp green salad and some roasted vegetables. It also fits beautifully on a summer family dinner table, especially when tomatoes are at their peak.

For holidays or weekend gatherings, I like serving it as a vegetarian side dish alongside roasted meats. Since it’s crustless and naturally gluten free, it’s an easy option when you’re feeding people with different dietary preferences.

FAQs

Can I make Crustless Tomato Pie With Cottage Cheese without mayonnaise?

Yes. You can replace the mayonnaise with an equal amount of sour cream or plain Greek yogurt. The finished pie will be slightly tangier and may have a somewhat lighter texture.

Can I use different cheeses?

Absolutely. Cheddar, mozzarella, Monterey Jack, Colby, and Parmesan all work well. A cheddar-mozzarella combination gives you both good flavor and a nice melted topping.

Why is my tomato pie watery?

The most common reason is excess moisture from the tomatoes. Salt the sliced tomatoes, let them sit for 15–20 minutes, and thoroughly pat them dry before layering them into the pie.

Can I make this tomato pie ahead of time?

Yes. You can assemble it several hours ahead and refrigerate it until you’re ready to bake. For the best texture, let the baked pie rest before serving rather than cutting into it straight from the oven.

Does it taste strongly of cottage cheese?

Not really. Once combined with mayonnaise, eggs, garlic, herbs, and melted cheese, the cottage cheese becomes a creamy part of the filling rather than the dominant flavor. If you prefer an extra-smooth texture, blend it before mixing.