Ahhh, lunchtime. The 30 minutes when you can take a break from your daily grind and enjoy a blissful bite of something sinfully satisfying. At least, that’s what lunchtime means to me! At the same time, when it comes to lunch, I crave something flavorful and comforting, but something that’s light enough to not make me want to take a nap afterwards. Now comes the problem: what meal both satisfies your cravings while also is light enough to keep your energy levels high? My solution is the Crustless Tomato Pie! Packed with flavor from fresh herbs, ripe tomatoes and gooey mozzarella cheese, this Crustless Tomato Pie both satisfies and nourishes AND is good for you.
-4 heirloom tomatoes, sliced
-1 tbsp butter
-1 tsp olive oil
-1/2 cup white onion, chopped
-2 cloves garlic
-2 tsp dried oregano
-7 fresh basil leaves, chopped
-2 cups mozzarella cheese, shredded
-2 eggs, beaten
- Preheat oven to 400 degrees Fahrenheit.
- Slice tomatoes into 1/4-inch slices. Arrange in single layers on a plate or baking sheet, and sprinkle with salt (about 1 tbsp total). Let sit for 30 minutes, flipping tomatoes halfway through.
- Heat butter and olive oil in skillet over medium heat. Add onion and garlic, and sautee for about seven to nine minutes. Transfer to a bowl, and let cool.
- Add mozzarella cheese, eggs, herbs and pepper to bowl, and stir to combine. Season with salt and pepper to taste.
- Transfer tomato slices to towels/paper towels. Gently blot tomatoes with towels/paper towels to soak up excess water.
- In a buttered pie pan or cast iron skillet, arrange tomatoes in a single layer. Top with about 1/4 cup of the cheese mixture. Repeat layering of tomatoes and cheese mixture until all ingredients have been used. Season every layer of tomatoes with salt and pepper to taste.
- Bake at 400 degrees for 35 minutes, or until edges are lightly browned.
- Garnish with additional chopped basil leaves, lemon zest and cracked black pepper.
- Let pie sit for 10 minutes before serving.