Southern Tomato Pie Recipe
Southern Tomato Pie Recipe – Cheesy, herbaceous classic deep south Tomato Slab Pie is made in a sheet pan for easy baking and serving, and is great for feeding a crowd!
Southern Tomato Pie
Southern Tomato Pie… Mmmmmmmmmmm.
Ever tried it? If not, you are really missing out.
Imagine fresh ripe summer tomatoes, flaky pie crust, fresh herbs, a little mayonnaise for tang, and a whole lot of melted Borden® Cheese! That is the epitome of a good pie.
But don’t be fooled, this is not deep dish pizza. This Tomato Slab Pie recipe was made to highlight fresh ripe tomatoes and originated in the South! However, it was probably inspired by its Italian counterpart.
The Best Tomato Slab Pie
Over the years, I’ve made tomato pie many different ways. Some with mozzarella slabs in a pie pan, some with puff pastry crusts, some with grape tomatoes in a tart pie. Yet my personal favorite is a Southern Tomato Slab Pie.
What is a slab pie? you might be asking yourself.
A traditional slab pie is a large rectangular dish with a higher crust-to-filling ratio than classic round pies.
Not only do you get more buttery crust in each bite, a Slab Pie:
- Bakes faster than pies with more filling
- Cools faster for impatient pie eaters
- Feeds a crowd for summer parties and entertaining
- Can be served as a hand-held snack!
Key Ingredient: Borden Cheese
Right next to ripe summer tomatoes, the most important ingredient for this perfect pie is the cheese!
Borden® Cheese melts so well, there’s no need to waste time shredding it myself. It makes this amazing summer recipe an absolute crowd-pleaser.
Plus, with Borden® Cheese you are guaranteed your cheese is made with the highest quality dairy, from over 8,000 family-owned farms in the United States.
I used fresh Borden® Cheese Shreds in the filling. Sharp cheddar cheese is mixed with mayonnaise, scallions, and garlic to creating a silky molten layer.
How To Make A Slab Pie Crust
First, make a quick savory pie crust in the food processor.
- Place flour, salt, and sugar in a food processor. Pulse to combine. Then add cold butter cubes and pulse into a fine pebble mixture. Add cold milk and pulse until the dough comes together into a smooth ball. If needed, add more milk.
- Press the dough into a flat rectangle and wrap in plastic. Refrigerate for at least 30 minutes.
- When ready to use, roll the chilled dough out on a piece of wax paper, into a 12 X 17-inch rectangle. Carefully flip the dough over onto a 10 X 15-inch jelly roll pan. Remove the wax paper. Turn the edges of the dough under and crimp with a fork against the rim of the baking sheet.
How to Make Southern Tomato Pie
First, preheat the oven to 350 degrees F and move an oven rack to the low position. In a bowl, mix the Borden® Sharp Cheddar Cheese Shreds, mayonnaise, garlic, and scallions.
Slice the tomatoes into 1/4 inch rounds and lay the slices on paper towels to drain off excess juices. Then spread the cheese, herbs, and mayo blend over the prepared pie crust and top with fresh sliced tomatoes.
Sprinkle Borden® Four Cheese Mexican Shreds over the top to melt and seal in all the goodness.
Trust me, nothing can go wrong with more cheese.
Sprinkle the top of the Tomato Slab Pie with fresh basil (the basil makes all the difference friends), then bake on the low rack for 30 minutes until the crust is golden and the cheese has melted.
Get the Complete (Printable) Southern Tomato Pie Recipe Below. Enjoy!
Cool for 5 minutes (or longer if it’s still piping hot) and then cut and serve warm!
This recipe can feed a crowd. However, if needed, double the recipe and make two sheet pans of this pie.
Get ready for ooey-gooey cheesy tomato ecstasy!!!
Perfect for Summer
Southern Tomato Slab Pie is a fabulous recipe to make for Father’s Day and other summertime weekend events. Borden® Cheese brings families together around the table, transforming meals into memorable moments!
Learn more about Borden® Cheese on Facebook, Instagram, and Pinterest!
Tomato Pie Q&A
My Crust is Soggy, What Happened?
If you’ve drained the tomatoes and the crust is still getting soggy, it may be an oven issue. Did you bake the pie on the lowest oven rack? Sometimes that helps correct soggy pie crusts.
Also, make sure to check your oven’s temperature with an internal oven thermometer. Ovens tend to lose their accuracy with repeated use.
How Long Does This Recipe Last?
Refrigerate pie in an airtight container for up to 3 days.
To reheat, place in a preheated oven at 350 degrees for ten minutes. Make sure to watch it though! No one wants a burned pie.
Looking for More Savory Pie Recipes?
- Corned Beef Pot Pie with Scalloped Potato Top
- Skillet Taco Calzone Pie
- Irish Potato Pie
- Chicken Pot Pie Stuffed Peppers
- Easy Italian Savory Rustic Pie from An Italian in my Kitchen
Southern Tomato Pie Recipe
Video
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons sea salt
- 1 teaspoon sugar
- 1 cup cold butter, cut into cubes (2 sticks)
- 6-8 tablespoons cold milk
For the Filling:
- 2 cups Borden® Sharp Cheddar Cheese Shreds
- 2 cups Borden® Four Cheese Mexican Shreds
- 1 1/4 cups mayonnaise
- 2 cloves garlic, minced
- 3/4 cup scallions, chopped
- 1/2 cup sliced basil ribbons (julienne)
- 4 ripe tomatoes, sliced
Instructions
- Place the flour, salt, and sugar in a food processor. Pulse to combine. Then add the cold butter cubes and pulse into a fine pebble mixture. Add 6 tablespoons cold milk and pulse until the dough comes together into a smooth ball. If needed, add 1-2 more tablespoons milk. Press the dough into a flat rectangle and wrap in plastic. Refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F and move an oven rack to the low position. In a bowl, mix the Borden® Sharp Cheddar Cheese Shreds, mayonnaise, garlic, and scallions. Slice the tomatoes into 1/4 inch rounds and lay the slices on paper towels to drain off excess juices.
- Roll the chilled dough out on a piece of wax paper, into a 12 X 17-inch rectangle. Flip the dough over onto a 10 X 15-inch jelly roll pan. Remove the wax paper. Turn the edges of the dough under and crimp with a fork against the rim of the baking sheet.
- Spread the cheese-mayo mixture over the surface of the crust. Lay tomato slices over the mixture. Cut some tomato slice in half to fill in empty sections along the sides. Sprinkle the basil ribbons over the tomatoes. Then cover the surface of the pie with Borden® Four Cheese Mexican Shreds.
- Bake on the low rack for 30 minutes, until the crust is golden and the cheese has melted. Cool for 5 minutes, then cut and serve warm.
Nutrition
Disclosure: This post is sponsored by Borden® Cheese. All opinions are my own.
This was delicious. The only change I made was using purchased pie crusts and two pie plates instead of the jelly roll pan. (I don’t know what happened to it) Anyway, I made it exactly as you have it with that exception. It was perfect for two pies. I drained the tomatoes on paper towels as you advised but also pressed firmly with paper towels. I cooked them on the bottom rack as advised. The crust was crispy all around and the leftovers were delicious for lunch the next day.
Love how easy this was to put together! Perfect way to use up tomatoes from the garden
Love how easy this was to put together! Perfect way to use up tomatoes from the garden!
This looks so delicious! My family will love this! I can’t wait to share this with them!
Wow, it looks so irresistible! I’ve never tried tomato pie before. Can’t wait to make it tomorrow. Thanks for the recipe!
Hi,
Quick question – why do you put sugar in a savory pastry? Is this specifically a Southern thing, or is it common in America generally?
Louise
Hi Louise,
LOL! It probably is an American thing. However, I feel it adds a little extra bit of crunch. :)
Can’t wait to use my garden tomatoes to make this!
This was a big hit! It was so easy too!
his was absolutely delicious! Very simple to make. I was only baking for two so I adjusted recipe to an 8” round pie pan. I’d also pre-bake the crust next time because even though I drained the tomatoes on a paper towel, I still had a slightly soggy bottom. Thank you for sharing this recipe. By the way, the great pic is what prompted me to make it!
I love using fresh tomatoes as much as possible in the summer when they’re fresh from the garden, and this recipe is like whole other level of delicious! It’s so rich and tasty- perfect for gatherings so I don’t eat it all myself!