Cooktop Cove: How to make Southern tomato slab pie
By Emily Monaco
Somewhere between a deep-dish pizza and a pie lies this Southern classic: tomato slab pie. This dish is the perfect way to serve up seasonal summer tomatoes with a creamy, cheesy filling. The recipe below is simpler than some: A buttery cracker crust stands in for a more persnickety pie crust for a dish that's as easy to make as it is to enjoy.
Different types of tomatoes will render more liquid. Opt for varieties such as beefsteak, which are juicy without being watery, and take the time to seed the tomatoes before baking to make sure the final dish has the best texture possible.
Southern Tomato Slab Pie
12
10 minutes
25 minutes
35 minutes
3 cups finely crushed buttery cracker crumbs (such as Ritz)
1 cup grated Parmesan cheese
1/2 cup butter, melted
3 pounds tomatoes, sliced into 1/4-inch thick rounds
1/2 teaspoon salt
1 cup mayonnaise
3/4 cup chopped scallions
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Preheat the oven to 350 degrees.
Combine the cracker crumbs, Parmesan cheese and melted butter in a bowl.
Press the crust mixture into the bottom of a rectangular baking pan, pressing it up the sides a bit.
Place in the oven for 10 minutes or until crisp. Set aside to cool.
Lay out the tomato slices on a dish towel and season with salt.
Combine the mayonnaise, scallions, pepper and half of each of the cheeses in a bowl. Spread the mixture over the cooled crust.
Top with the tomatoes, and sprinkle the remaining cheese over the top.
Bake for 15 minutes or until the cheese is bubbly and slightly brown.
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