Southern Tomato Slab Pie

Perfect Cheesy Southern Tomato Slab Pie RecipeCheesy Southern Tomato Slab Pie elevates summer tomatoes to new levels of goodness!

Cheesy Southern Tomato Slab Pie Recipe
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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 tomato pie.

Heavenly Cheesy Southern Tomato Slab Pie Recipe

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.

A large rectangular pie with a higher crust-to-filling ratio than classic round pies.

Hot Cheesy Southern Tomato Slab Pie Recipe

Not only do you get more buttery crust in each bite, a Southern Tomato 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!

Making Cheesy Southern Tomato Slab Pie Recipe

Right next to ripe summer tomatoes, the most important ingredient for a perfect Southern Tomato Slab Pie is the cheese!

I used two types of fresh Borden® Cheese Shreds in the filling. Sharp cheddar cheese is mixed with mayonnaise, scallions, and garlic to creating a silky molten layer. Then Borden® Four Cheese Mexican Shreds is sprinkled over the top to melt and seal in all the goodness.

How to Make Cheesy Southern Tomato Slab Pie Recipe

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.

How To: Cheesy Southern Tomato Slab Pie Recipe

Ready to give Southern Tomato Slab Pie a try?

Make a quick savory pie crust in the food processor. Roll the crust out into a large rectangle and flip it into a jelly roll pan.

Making Southern Tomato Slab Pie Recipe

Then spread the cheese, herbs, and mayo blend over the crust and top with fresh sliced tomatoes.

How To: Southern Tomato Slab Pie Recipe

Sprinkle the top with fresh basil and more Borden® Cheese Shreds. Then bake until the crust is golden.

Get ready for ooey-gooey cheesy tomato ecstasy in about 30 minutes!

Perfect Southern Tomato Slab Pie Recipe

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 FacebookInstagram, and Pinterest!

The Best Cheesy Southern Tomato Slab Pie Recipe

Disclosure: This post is sponsored by Borden® Cheese. All opinions are my own.

Cheesy Southern Tomato Slab Pie Recipe
4.75 from 4 votes

Southern Tomato Slab Pie

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Southern Tomato Slab Pie Recipe - A classic deep south tomato pie recipe made in a sheet pan for easy baking and serving!
Servings: 24 pieces
Nutrition Facts
Southern Tomato Slab Pie
Amount Per Serving (1 piece)
Calories 311 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 11g 55%
Cholesterol 54mg 18%
Sodium 486mg 20%
Potassium 108mg 3%
Total Carbohydrates 11g 4%
Dietary Fiber 0g 0%
Sugars 1g
Protein 8g 16%
Vitamin A 14.1%
Vitamin C 4.3%
Calcium 21.3%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.


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:


  1. 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.

  2. 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.
  3. 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.

  4. 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.
  5. 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.

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22 comments on “Southern Tomato Slab Pie

  1. Pingback: Southern Shrimp and Grits - A Spicy Perspective

  2. Edieposted July 14, 2018 at 7:48 pm Reply

    How did I live in Texas for half my life and not know about tomato pie? This 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!

  3. Sue Bposted July 2, 2018 at 7:47 pm Reply

    I have been making this recipe for many years except not in a cookie sheet, just s pie plate and I used a can of crescent rolls and just sealed all the edges together to make s pie shell. . I get many compliments on it and asking for the recipe. I will now make it the way you have it in a cookie pan. Thanks for that tip. I truly think the basil is what makes it. 

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  5. Kristi McDonoughposted February 2, 2018 at 7:35 pm Reply

    I made this tonight and it was really good. Next time I make it, I’ll use only one stick of butter because it was too rich for my tummy. Then again, I don’t really like pastry because of the butteriness (I’m weird that way.) It would be delicious with an olive oil, balsamic base and mozzarella/Parmesan cheese too! Thank you for the recipe!

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  8. Judyposted July 29, 2017 at 3:41 pm Reply

    This Southern Tomato Slab Pie looks sooo delicious.  Haven’t made it yet, but sure to get going on it soon!!! I love your easy directions and beautiful pictures too.  Mouth- watering images that practically “melt in my mouth”:) I like Borden shredded Cheese best to…it does melt better in my opinion. I like that Borden also offers a Whole Milk  Mozzarella Shredded Cheese for my Italian Recipes.  Nothing but he best ingredients will do!

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  13. karlyaposted July 5, 2017 at 7:43 am Reply

    I love Tomato pie….It says ‘Summer Time’. However, no matter how long I drain the tomatoes, my pie is soggy. I am wondering if anyone has tried drying out the tomatoes in low temp oven before constructing the pie.

    • Sommerposted July 5, 2017 at 11:12 pm Reply

      Hi Karlya! 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.

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  16. Gaby Dalkinposted June 14, 2017 at 2:06 pm Reply

    Now THIS is a tomato pie!

  17. Julie | Table for Twoposted June 13, 2017 at 7:22 pm Reply

    Perfect summer treat! Gorgeous pie!

  18. Mara Lichtyposted June 12, 2017 at 12:35 pm Reply

    You can’t go wrong with basil, tomatoes and cheese!

  19. Douglas Prasherposted June 12, 2017 at 12:17 pm Reply

    This recipe sounds wonderful – true blue comfort food. But I can’t imagine the calorie content.

  20. Mary // Chattavoreposted June 12, 2017 at 12:11 pm Reply

    Summer is my absolute favorite time of the year, for four reasons: (1) Summer break (I’m an educator); (2) warm weather (though I live in Tennessee so I guess that’s all relative); (3) peaches; and (4) TOMATOES. Tomato pie is one of my favorites but I have never thought of making it into a slab pie. I will have to give this a whirl!

  21. Naomiposted June 12, 2017 at 11:55 am Reply

    Such a great idea for a savory slab pie!