Seasonal Recipe: Crustless Tomato Pie

Tomatoes are a good source of:

• Vitamins A, C, and K
• Potassium
• Folate
• Antioxidants

Look for tomatoes that have deep, consistent coloring, are firm, and heavy for their size. Store tomatoes at room temperature. Before using, rinse under cool water and cut off the stem scar.

8 servings

Ingredients

• 4 tomatoes, sliced
• 1 teaspoon salt
• 1 teaspoon oil
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 2 cups mozzarella cheese, shredded
• 2 eggs, beaten
• 2 Tablespoons oregano, chopped
• 6-7 leaves basil, chopped
• 1/2 teaspoon black pepper
• Feel free to add any vegetable you have on hand to this recipe!

Directions

1. Preheat oven to 375°F.
2. Rinse and slice tomatoes. Lay slices on plates and sprinkle lightly with salt. Let sit at least 15-30 minutes while you do steps 3 and 4.
3. Heat oil in small skillet over medium-high heat. Add onion and garlic and sauté until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
4. Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
5. Drain water off the plate of tomatoes. With a paper towel, gently blot tomatoes to soak up excess moisture.
6. Arrange some tomato slices in a single layer on a greased pie pan. Top with about ¾ cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of the cheese mixture.
7. Bake for 30-40 minutes, or until edges are lightly browned.
8. Allow to sit 5 minutes before serving.

(Recipe courtesy of the New Mexico State University’s Cooperative Extension Service iCAN Program.)