5-Star Reader Comment
This has become my go-to this time of year. I only make it for a crowd because I would eat the whole thing myself if I had the chance.
Tanya
The Pie I Make Every Single Week When Tomatoes Are in Season
There are recipes I make because I have to and recipes I make because I cannot help myself. This tomato pie is the second kind. The moment summer tomatoes start showing up at the farmers’ market, I am already thinking about it.
Layers of ripe, juicy tomatoes, fresh basil pesto, sweet onion, and a bubbling golden cheese topping all baked in a flaky crust. It is savory, rich, and deeply Southern. I have made this pie for new parents, for potlucks, for Sunday suppers, and just for us on a Tuesday night when the tomatoes were too good to ignore.
Every summer, this is the one recipe people ask me for by name.
Enjoy! XO,
The Secret Is in the Layers
Classic tomato pie is good. But there is a reason this version keeps bringing people back. It is the layering. Cheese on the bottom. Pesto over that. Fresh tomatoes with basil tucked in between. And that golden, bubbling mayo-cheese topping on top. Every single bite has something going on.
Ingredients You’ll Need
- Fresh ripe tomatoes are the whole point of this pie. Use the best ones you can find — farmers market, garden, or vine-ripened from the store. The tomato is the star.
- A prepared pie shell makes this weeknight-friendly. Store-bought works beautifully here. If you want to make your own, go for it — but do not let the crust stop you from making this pie.
- Sweet onion goes on the bottom layer and melts into the filling as it bakes. Thinkly sliced Vidalia is perfect here.
- Basil pesto is the layer that sets this pie apart from every other Southern tomato pie. Spread it over the cheese layer, and it becomes something completely its own.
- Mozzarella and Parmesan form the first cheese layer — creamy and salty, they hold everything together.
- Fresh basil leaves add brightness and that unmistakable summer herb flavor between the tomato layers.
- Good-quality mayonnaise is the base of the golden topping. Use full-fat, real mayo (I use Duke’s), it makes all the difference.
- Sharp cheddar mixed into the mayo topping gives you that golden, slightly sharp crust that makes people go back for a second slice.
Here’s How It All Comes Together
- Drain your sliced tomatoes on paper towels for at least one hour. Meanwhile, blind bake the pie shell, then let it cool.
- Layer sliced sweet onion on the bottom of the cooled crust. Sprinkle the mozzarella and Parmesan over the onion to form an even layer, then spread the basil pesto over the cheese.
- Add the first layer of tomatoes in a circular, overlapping pattern. Sprinkle on the fresh basil. Add the second layer of tomatoes.
- Mix the mayo and shredded cheddar together and spread it evenly over the top. Bake for about 25 minutes until the topping is golden and bubbling. Rest for at least 30 minutes before slicing.
Donya’s Best Tips for Southern Tomato Pie
- Drain the tomatoes — this is the most important step: Wet tomatoes make a soggy pie. Slice them, lay them on paper towels, and let them drain for at least an hour. The longer the better. This one step is the difference between a firm, beautiful slice and a watery mess.
- Blind bake the crust: Pre-bake the pie shell for 8 minutes before filling to create a barrier that keeps the bottom from getting soggy. Do not skip it.
- Use real mayo — not salad dressing: The cheese topping is built on mayo. Salad dressing is too sweet and too thin. Use good-quality full-fat mayonnaise, and you will taste the difference.
- Layer with intention: The order of the layers matters. Cheese and pesto go on the bottom to protect the crust. Tomatoes go in two layers with basil in between. The mayo-cheese topping goes on last and forms that golden, bubbling crust on top.
- Let it rest before you slice: At least 30 minutes out of the oven — no shortcuts. The filling needs time to set, or it will slide right out of the slice. I know it is hard to wait. Wait anyway.
- Roma tomatoes are your best friend: If your tomatoes are very juicy, Roma tomatoes have less liquid and give you a firmer, cleaner slice. Heirloom tomatoes are beautiful but need extra time to drain.
I Always Make This Ahead, and Here’s Why
Here is the thing about this pie. It is better the next day. That makes it the easiest entertaining recipe you own.
Drain the tomatoes the night before: Slice, drain on paper towels, cover, and refrigerate overnight. They will be perfectly dry and ready to layer the next day.
Bake the day before: This pie is outstanding at room temperature and holds beautifully overnight in the refrigerator. Bake it the evening before your gathering, cover loosely, and refrigerate. Pull it out an hour before serving and let it come to room temperature.
Store leftovers: Keep covered in the refrigerator for up to 3 days. The flavor deepens overnight, and a cold slice the next morning is honestly one of the best things about making this pie.
Freezing: I do not recommend freezing this one. The tomatoes release too much liquid when thawed, and the texture suffers. Make it fresh or enjoy the leftovers within a few days.
More From My Kitchen, Made for Your Table
Ingredients
- 4-5 large tomatoes
- 1 pie shell
- ⅓ cup of thinly sliced sweet onions
- ¼ cup basil pesto
- ⅓ cup mozzarella cheese – shredded
- ⅓ cup Parmesan cheese – grated
- 4-5 large basil leaves – sliced into thin strips
- ½ cup good quality mayo – not salad dressing
- ½ cup shredded cheddar cheese
Instructions
- Slice 4-5 tomatoes with skin on and place on paper towels to drain – about an hour or longer if you have time.
- Heat the oven to 400 degrees. Roll out the pie dough and place in a pie or tart pan, and trim the edges. Prick the pie shell to prevent rising. Bake for 8 minutes, remove from oven, and let cool for about 20 min.
- Layer the onion on the bottom of the pie shell, then sprinkle on the grated mozzarella and Parmesan cheese to form an even layer.
- Spread pesto over cheeses.
- Layer half the tomatoes over pesto in a circular pattern overlapping.
- Mix mayo with grated cheddar cheese and spread on top of tomatoes.
- Sprinkle on fresh basil, then layer remaining tomatoes over basil.
- Bake at 400 degrees for about 25 minutes minutes. If the edges get brown early, put a pie ring on top or use a homemade one made out of tinfoil.
- Remove pie from oven and sprinkle on additional Parmesan cheese.
- Allow pie to rest at least 30 minutes, sprinkle on basil, slice and serve.
Nutrition
The Questions I Get Asked Every Single Time
The tomatoes were not drained long enough. This is the number one reason a tomato pie does not hold together. Give them at least one hour on paper towels — two hours is even better.
The mayo is what builds that golden, creamy topping. There is only half a cup in the whole pie. I would keep it. If you truly cannot, skip the topping and go cheese-only — it will still be good.
Monterey Jack is a great substitute — it melts beautifully and has a mild flavor that works well with the tomatoes. Provolone is another good option.
Both are wonderful. I actually prefer it at room temperature — the flavors settle and the filling holds its shape much better. Let it rest at least 30 minutes after baking before you slice it.
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I absolutely love tomatoes this the perfect pie
This is great! And, thanks for the outstanding rating.
~Donya
This tomato pie is delicious! My husband couldn’t stop raving about it!
Hey there Kerry!
Wow! I am thrilled to hear that you and your husband enjoyed this recipe, there’s nothing better than a good slice of Tomato Pie! Thank you so much for your kind words and this fantastic rating, I really appreciate your support!
~Donya
Wasn’t sure about tomato pie as I’ve just started eating tomatoes. This was fantastic! Made it Friday night for a potluck & making Sunday for family dinner!!!
Hey there Tanya!
I am so happy to hear you’ve become a tomato lover, tomatoes are one of my absolute favorite foods, they’re good in just about anything! I’m glad it went over well at the potluck, thank you so much for your phenomenal rating and your kind words of support! I hope you have a great Labor Day!
~Donya
I’m the Tanya from another post. This has become my go to this time of year. I only make it for a crowd because I would eat the whole thing myself if I had the chance,
Thanks so much Tanya!
~Donya
I used Pillsberry premade piecrust and didn’t pre-bake it also I switched up the mozzarella for fresh mozzarella it was a delicious recipe❤️
Hey there Sheila!
Wow! Thank you so much for this fantastic rating and your sweet words! Glad to hear you enjoyed this dish, I am a huge fan of tomatoes and this recipe is possibly my favorite tomato recipe so I’m glad you liked it as well! If you ever have any questions about a recipe, please don’t hesitate to ask. I hope you have a great Labor Day weekend!
~Donya
This was very delicious but I did make a change… I added real bacon bits. I just sprinkled them over the mayo & cheese layer then put more tomatoes right on top. If I make it again, I will omit the pesto. while it’s tasty, I think it makes it too oily and it’s very rich. I think that would cut down some on the richness.
Hey there Karen!
Thank you so much for your interest in this recipe and for your rating! I’m glad you enjoyed the recipe and really made it work for you, I agree the pesto can be rich and if you want something lighter then leaving out the pesto is a good idea. Thank you for your support, and I hope you have a fantastic Labor Day weekend!
~Donya
I don’t care for mozzarella cheese, but would another cheese substituted work (as far as good flavor), do you think? If so, what would you suggest.. Thanks
Hey there.
You could try shredded Monterey Jack cheese.
Enjoy,
~Donya
I just made your tomato pie and the southern pineapple casserole. Both were simply delicious! I simply love your recipes!
Carla!
You have made my day. Thank you so much for giving the recipes a try and for letting me know you liked them. I’m just glowing!
Have a wonderful day, friend!
~Donya
Love this. I’m using up some home grown tomatoes making this. Does it freeze well? Thinking of making extras to save for the fall/winter. Thanks. Trish
Hey Trish,
I would bake the pie, let it cool then freeze it. I’ve not frozen one before but I think this might work. I would not freeze without cooking it first. Hope this helps!
Have a great day!
~Donya
Love tomato pie!! I found using Roma tomatoes are best bc they don’t have as much juice and make the pie more firmer!!
Hey there Elaine!
I completely agree with you, Roma tomatoes are a terrific choice for this recipe! Thank you so much for your support, if you ever have any questions about a recipe please feel free to reach out!
~Donya
I can NOT eat mayo at all. Will substituting sour cream or yogurt work?
Michelle, I don’t think either of those substitutions will work, unfortunately. There’s only 1/2 cup of mayo but if you really feel strongly about it, I suggest just leaving it out. Hope this helps!
Happy Easter,
~Donya
So good!… I love it!