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Tomato Slab Pie with Cornmeal and Parmesan Crust

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This tomato slab pie is the perfect way to showcase the summer’s harvest. The cornmeal and Parmesan laden crust forms the perfect bed for tomatoes, cheese and fresh basil.

pieces of tomato slab pie in front of tray pan filled with Parmesan cornbread crust, tomatoes and basil.

      Take fresh tomatoes and put them on a large cornmeal and Parmesan crust. You’ll find this sheet pan full of cheesy tomato goodness is a perfect summer appetizer.

It is a bit like pizza, a bit like tomato pie and a bit like a pretty tart. The results are delicious and perfect for feeding a crowd.

 Yes.  You caught me.  I am “borrowing” another recipe from Mollie at Frugal Hausfrau.

    She has been on a big cornmeal kick lately.  It all started with her post on Polenta Budino with Plum Marmellata that inspired my cornmeal and blueberry budino.

    Then she posted a delicious looking Orange Apricot Snack Cake with more cornmeal in the batter.  It looks and sounds delicious!

    Usually I only reach for cornmeal when I need cornbread to go with ham and beans or to sprinkle a little under a pizza crust.  All of these new fun ideas had me inspired and hungry!

    Then I came to yet another one of her delicious looking cornmeal recipes.  Her Garden Tomato Tart looked gorgeous, sounded delicious and allowed me to further indulge this little cornmeal obsession I have going right now.

    So, Mollie – I apologize for borrowing so heavily from you these past few weeks.  I would say it’s not you, it’s me, but it wouldn’t be true!  You are posting too many delicious looking treats and fanning the flame!

piece of tomato slab pie with fresh basil

     Our tomatoes are really delicious this year and have been coming off the vines in bucketfuls, so that helped egg me on.  Not that I needed much of an excuse.

     As these things go, I didn’t follow her recipe exactly.  But I followed it closely enough to know hers is a real winner.

    So, if you like the direction this is going, but want it in a smaller and prettier package be sure to pay Mollie a visit.  If you are looking for something fresh and fun to take to a potluck or have a small army to feed at home you are in the right place!

two small square pieces of tomato slab pie with cornmeal crust.

    There were a few reasons for my adaptations:

1. Despite the fact I have a pretty decent collection of cook/bakeware (you know the kind that fills the kitchen, the pantry, the dining room, a couple of racks in the basement and now a bit of the coat closet… not that anyone is counting.)

I don’t have a tart pan.  I’ll put it on my wish list now as there have been a few times recently I wished for one.  Does anyone have a direct line to Santa?

2. Though there are only three of us, we have regular extended family dinners so we almost always have volunteers to help eat new creations.  Plus this is a great potluck contribution or would be great for a party as it can be made ahead and served at room temperature.

3. I am more of a rustic/free form cook for the most part.  Slab pies fit my style. 

You can certainly make this crust look pretty, even as a slab pie, but it isn’t necessary.  It looks dressed up on it’s own and doesn’t need a lot of frill.

Sheet pan with fresh baked tomato slap pie with parmesan and basil on top.

So now you may be asking yourself how to best serve such a delightful treat.  I think it would make a great summer lunch.

     Serve it alongside a nice green salad and an ice cold beverage.  It would also make a fun starter for a party.

    Cut it into smaller squares and listen to your guests fawn over how delicious it is! It would also work as a starchy side to a nice grilled chicken breast and some fresh green beans or something.  

However you decide to serve it, you owe it to yourself to give it a try!

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Yield: 30 Servings

Tomato Slab Pie with Cornmeal and Parmesan Crust

Sheet pan with fresh baked tomato slap pie with parmesan and basil on top.

This tomato slab pie is the perfect way to showcase the summer’s harvest. The cornmeal and Parmesan laden crust forms the perfect bed for tomatoes, cheese and fresh basil.

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

Ingredients

Crust

  • 2 cups all purpose flour
  • 1.5 cups cornmeal
  • 1 teaspoon salt
  • 1 cup butter, cold and cut into chunks
  • 6 Tablespoons Parmesan cheese, grated
  • 5-7 Tablespoons cold water

Topping

  • 2.5 pounds tomatoes
  • 3 teaspoons salt
  • 1 onion, diced
  • 1 Tablespoon cooking oil (I actually used bacon grease, but any oil would do)
  • 2 cups shredded mozzarella
  • 1/2 cup mayonnaise
  • 2 Tablespoons fresh chopped chives
  • 2 Tablespoons fresh chopped parsley
  • 3 Tablespoons fresh chopped basil (plus more for garnish)
  • fresh ground pepper
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup Parmesan (I used a vegetable peeler to get long skinny slices, but grated would be fine)

Instructions

  1. Core the tomatoes and cut them into thin slices (somewhere between 1/4 and 1/2 inch would be fine). Place them in a strainer and sprinkle them with salt. Allow them to drain, gently mixing or tossing them every so often.
  2. Preheat oven to 350°F
  3. In a food processor, mix together the flour, cornmeal and salt until combined. Add the butter and cheese and pulse until it forms pea sized chunks. Add a couple of tablespoons of water and pulse. Keep adding water a tablespoon at a time until the dough just comes together and forms a ball. You do not want to overwork the dough or add too much water, so go slow and add just a bit at a time until it comes together. Pat dough into a 10x15x1-inch bar pan. Place in the refrigerator for 15-20 minutes or until firm.
  4. Once the dough is firm, gently dock the crust with a fork being careful not to create too large of holes. Cover with parchment paper or aluminum foil and then pie weights (I use dried beans). Bake for 20 minutes then remove foil/parchment and weights and bake for 10 more minutes. Transfer to a wire rack to cool while you prepare the filling.
  5. Turn oven up to 375°F
  6. While your dough is baking sauté the diced onion in the cooking oil or bacon grease until translucent. Set aside to cool.
  7. Mix cooled onion, mozzarella, mayonnaise, chives, parsley, basil and black pepper. Spread over par-baked pie crust.
  8. Give the tomatoes one last shake and then arrange over the cheese mixture. Drizzle with a bit of extra virgin olive oil.
  9. Bake at 375°F for 45-50 minutes.
  10. Sprinkle top with Parmesan cheese and chiffonade of basil.
  11. Great served warm, at room temperature or cold.

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Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 178Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 433mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 4g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

This tomato slab pie is the perfect way to showcase the summer’s harvest. The cornmeal and Parmesan laden crust forms the perfect bed for tomatoes, cheese and fresh basil.

Share with your friends!

Val

Wednesday 12th of July 2017

I've never had a tomato pie but hear about them all the time on the Food Network ;) What a great summer side dish!

Carlee

Thursday 13th of July 2017

I think the most common ones are a southern thing. I still need to make a classic tomato pie one of these years. This one has a bit of an Italian bend to it that we really liked!

Unknown

Monday 10th of July 2017

Sounds so great! Yum! Thank you for sharing on Merry Monday! Hope to see ya next week! Kim

Carlee

Thursday 13th of July 2017

Thank you! I'll see you there!

Amy

Tuesday 20th of June 2017

I love fresh tomatoes on pizza, and the Parmesan in the crust sound divine! I can't wait for fresh tomatoes, if I can keep the dog out of the garden!😬

Carlee

Friday 23rd of June 2017

Oh no! Keep the dog out! We have green tomatoes on the vine, it won't be long now!

Jan

Thursday 22nd of September 2016

aw.. man, I wish I had seen this when my tomatoes were coming in this summer! Pinning so I can give this a try! Thanks for sharing at country fair blog party!

Carlee

Thursday 22nd of September 2016

Thanks, Jan! I hope you love it!

Unknown

Tuesday 13th of September 2016

I am really jealous, our tomatoes did not produce as much as usual, we had a weird summer of weather. I really need to amend the soil this year and feed it well. The really sad part is that the chipmunks, pests that they are, ate a lot of tomatoes too. At least they took a bite on one here and another there, and another. UG! One bite? Really? I am pinning this to make, I'm hoping for a few more nice tomatoes before the year is done, even if I have to fight the varmints for them! This looks too good to miss out on!

Carlee

Tuesday 13th of September 2016

Our squirrels are notorious for picking that tomato that you left on the vine for one more day to make it just right. They take one dang bite and leave the rest. I wouldn't mind (quite so much, anyway) if they ate the whole thing. Luckily we still had more than enough. I used mostly romas on this, but our beefsteaks were extra good for sandwiches this year. I'd have shared if you were just a bit closer!

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