Name: Slab Tomato Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pie crust (homemade or store-bought); 4–5 ripe tomatoes, sliced; 1 tsp salt (to draw out moisture); 1/2 cup mayonnaise; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 2 tbsp fresh basil, chopped; 2 tbsp fresh parsley, chopped; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1 tbsp olive oil (for brushing)

Why You’ll Love This Recipe

Slab tomato pie is the ultimate way to enjoy garden-fresh tomatoes. It’s hearty yet refreshing, with a flaky crust, creamy cheesy filling, and tangy tomatoes balanced by fresh herbs. It’s easy to slice and serve, making it a perfect option for potlucks, family dinners, or summer gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie crust (homemade or store-bought)
Ripe tomatoes, sliced
Salt (to draw moisture from tomatoes)
Mayonnaise
Shredded cheddar cheese
Mozzarella cheese
Fresh basil, chopped
Fresh parsley, chopped
Garlic powder
Black pepper
Olive oil (for brushing)

Directions

Preheat oven to 375°F (190°C).
Roll out the pie crust to fit into a rimmed baking sheet or rectangular pan. Press into the pan and trim any excess edges.
Layer sliced tomatoes on paper towels, sprinkle with salt, and let them rest for 15 minutes to release excess moisture. Pat dry.
In a bowl, mix mayonnaise, cheddar cheese, mozzarella, garlic powder, and black pepper.
Arrange a layer of tomatoes over the crust, spread some of the cheese mixture on top, then repeat layers until all ingredients are used.
Top with fresh basil and parsley. Drizzle lightly with olive oil.
Bake for 35–40 minutes, until golden and bubbly.
Let cool slightly before slicing into squares and serving warm or at room temperature.

Servings and timing

Serves 8–10.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Southern Style: Add a mix of cheddar and Parmesan cheese.
Mediterranean Twist: Use feta cheese, oregano, and Kalamata olives.
Extra Veggies: Layer in sautéed onions, zucchini, or spinach.
Spicy Version: Add red pepper flakes or jalapeños for heat.
Mini Pies: Make individual portions using a muffin tin.

Storage/Reheating

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispiness. Avoid microwaving, as it may make the crust soggy. This pie also tastes great served at room temperature.

FAQs

What kind of tomatoes are best for slab tomato pie?

Roma or heirloom tomatoes work well since they’re firm and flavorful.

Why do I need to salt the tomatoes first?

Salting removes excess water so the pie doesn’t become soggy.

Can I make this ahead of time?

Yes, bake it and reheat before serving, or serve it at room temperature.

Can I use puff pastry instead of pie crust?

Yes, puff pastry creates a flakier, lighter base.

Is this the same as pizza?

No, tomato pie has a creamy cheese-mayo filling and is more like a savory tart than pizza.

Can I freeze tomato pie?

It’s best enjoyed fresh, but you can freeze baked slices and reheat in the oven.

Can I use cherry tomatoes?

Yes, but slice them in half and remove extra liquid to prevent sogginess.

How do I make the crust extra crispy?

Blind-bake the crust for 10 minutes before adding the filling.

What herbs go best with this recipe?

Basil, parsley, oregano, or thyme pair beautifully with tomatoes.

Can I make this gluten-free?

Yes, simply use a gluten-free pie crust.

Conclusion

Slab tomato pie is a comforting, flavorful dish that highlights the natural sweetness of fresh tomatoes with a creamy, cheesy filling and flaky crust. Perfect for family dinners, summer parties, or potlucks, this recipe is a guaranteed crowd-pleaser that celebrates seasonal produce at its best.

Slab Tomato Pie