Ultimate Cheesy Tomato Bake Crustless

When summer tomatoes are at their best, this Ultimate Cheesy Tomato Bake is my go to for showcasing them without fussing over a fussy crust. Think of it as all the gooey goodness of a tomato pie but lighter and more focused on big flavors. Each bite has savory cheese, juicy tomatoes, and a hint of herbs in every forkful.

Ingredients

• Ripe tomatoes sliced thick: Adds bright flavor and keeps the bake juicy Choose tomatoes that feel heavy for their size with smooth skin
• Sharp cheddar cheese: Brings tangy depth to the cheesy topping Look for block cheese you shred yourself for best melt
• Mozzarella cheese: Gives that classic melt and stretch Go for whole milk mozzarella for richness
• Parmesan cheese: Adds salty nuttiness and boosts umami
• Mayonnaise: Helps bind the topping and gives unbeatable creaminess Full fat is best for flavor
• Small onion: Diced fine for a gentle savor and sweetness Use a sweet yellow or Vidalia if you can
• Olive oil: Softens the onion and enhances tomato flavor Choose extra virgin for fruitiness
• Garlic powder: An easy way to add garlic warmth
• Dried basil: Herbaceous lift Choose a good quality brand or toast dried herbs briefly to revive their aroma
• Dried oregano: Classic Italian flair Essential for marrying tomato and cheese
• Salt and black pepper: Essential seasoning
• Fresh basil: Pretty as garnish and wakes up the whole bake Choose leaves that smell sweet and are unblemished

Step-by-Step Instructions

Prep the Oven and Dish:

Preheat your oven to three hundred fifty degrees Fahrenheit Place your favorite nine inch pie plate or baking dish on the counter and give it a light slick of olive oil so the cheese does not stick

Sauté the Onion:

Warm olive oil in a small skillet over medium heat Add your diced onion and stir gently Allow them to slowly become soft and translucent after about three to four minutes Take off the heat and let them cool a bit before the next step

Mix the Cheesy Topping:

Combine shredded cheddar mozzarella Parmesan mayonnaise garlic powder dried basil dried oregano and sautéed onions in a medium mixing bowl Stir well with a spoon until the mixture becomes creamy and evenly seasoned Taste and add salt and black pepper to your liking

Layer the Tomatoes:

On the base of your greased dish arrange your tomato slices so they slightly overlap in pretty spirals or straight layers depending on your dish shape This makes sure every bite gets juicy tomato

Top with the Cheese Mixture:

Take the cheese mixture and gently spread over the tomatoes using a spatula Aim to cover all the tomato slices completely so the topping gets golden and bubbly in the oven

Bake to Bubbling:

Slide the dish onto the center rack Bake for twenty five to thirty minutes until the top is deeply golden and you see bubbles around the edge If you like a crispier top turn your broiler on for one to two minutes and watch closely

Cool and Garnish:

Let the tomato bake sit for five to ten minutes so flavors settle and slices cut cleaner Sprinkle fresh basil ribbons over the top just before serving

Pin it

I just love how the parmesan becomes crispy around the edges It reminds me of my childhood when my mom used to sneak the cheesiest corners for herself because we all fought for them This bake has become part of our birthday brunch menu and never disappoints

Storage Tips

Leftovers keep well in the refrigerator covered for up to three days For best texture reheat in a low oven instead of the microwave Dry heat helps the cheese topping regain its crispness and prevents sogginess If you want to freeze let it cool completely wrap tightly and thaw in the fridge before warming

Ingredient Substitutions

If you are out of cheddar swap in Gruyere or Monterey Jack If mayonnaise is not your thing try sour cream or Greek yogurt for a light tang Different tomatoes work well like heirlooms or even plum tomatoes for a denser texture Sensitive to onions Use thin sliced scallions instead

Serving Suggestions

This cheesy tomato bake shines as a meatless main with a big arugula salad or green beans You can also slice into squares for a brunch buffet or picnic table This is a fun dish to set out as part of a summer vegetable spread or serve with crusty bread for dunking

Cultural and Historical Context

Crustless tomato bakes like this come from southern tomato pie traditions Often made as a way to use up garden tomatoes before they spoil they were popular with home cooks who wanted big flavor with minimal effort Over time families across the country added their own cheesy twists and it found a home everywhere tomatoes are loved

Frequently Asked Questions

→ How do I prevent the dish from becoming watery?

Lightly salt sliced tomatoes and let them sit on paper towels for 10 minutes. This draws out excess moisture before assembling.

→ Can I use different types of cheese?

Absolutely—try Gruyère, goat cheese, or feta for unique twists. Mixing cheeses adds depth and richness to the bake.

→ Is this dish suitable for low-carb diets?

Yes, the bake is crustless and keeps carbs low, making it ideal for those following a low-carb lifestyle.

→ How should I serve this tomato bake?

Enjoy it on its own, or serve alongside arugula salad or roasted asparagus. It's versatile for lunch or dinner.

→ Can extra ingredients be added?

For extra flavor, add cooked bacon, red pepper flakes, or swap in different herbs as desired.