Southern Tomato Pie with Cheese and Pesto

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

1. Drain your sliced tomatoes on paper towels for at least one hour. Meanwhile, blind bake the pie shell, then let it cool.
2. 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.
3. Add the first layer of tomatoes in a circular, overlapping pattern. Sprinkle on the fresh basil. Add the second layer of tomatoes.
4. 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.

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.