Tomato Pie Filling Recipe: This isn't just any tomato filling; it's a luscious, savory mixture that turns a simple pie crust into a Southern classic. The key is using ripe, juicy tomatoes that are drained and seasoned to perfection, then folded into a creamy, cheesy base.
Advertisements1
Whether you're making a traditional tomato pie, a rustic tart, or a quick quiche, this filling delivers a burst of summer flavor. It's incredibly versatile and can be prepped ahead, making it a go-to for busy weeknights and weekend gatherings alike.
With just a handful of ingredients and about 30 minutes of prep, you'll have a filling that's both comforting and impressive. Let's dive into this easy recipe that's sure to become a family favorite.
Why You'll Love This Recipe
About the Ingredients
6 large ripe tomatoes (about 3 lbs / 1.4 kg)
Use firm but ripe tomatoes like Roma or beefsteak. If tomatoes are very watery, you may need to drain longer. Substitute with canned diced tomatoes (drained) in a pinch.
1 teaspoon salt
For drawing out moisture from the tomatoes. Use kosher salt for best results.
1 cup (240g) mayonnaise
Full-fat mayo gives the richest flavor. You can use Greek yogurt for a lighter version, but the taste will differ.
1/2 cup (50g) grated Parmesan cheese
Freshly grated Parmesan melts better and has more flavor. Substitute with Pecorino Romano for a sharper taste.
1/2 cup (60g) shredded sharp cheddar cheese
Sharp cheddar adds a tangy kick. For a milder flavor, use Monterey Jack or mozzarella.
2 tablespoons chopped fresh basil
Fresh basil is essential for that classic tomato pie flavor. If using dried, reduce to 2 teaspoons.
1 tablespoon chopped fresh chives
Chives add a mild onion flavor. Substitute with green onions (scallions) finely chopped.
1/2 teaspoon garlic powder
Adds savory depth. Use fresh minced garlic (1 clove) if preferred, but adjust quantity.
1/4 teaspoon black pepper
Freshly ground black pepper gives the best flavor. Adjust to taste.
1/2 teaspoon dried oregano
Optional but adds an Italian twist. Use fresh oregano if you have it, about 1 teaspoon chopped.
Tips & Tricks
Drain the tomatoes well
After salting, let them sit for at least 30 minutes to release excess moisture. Squeeze gently to remove as much liquid as possible. This prevents a soggy pie.
Don't skip the cheese
The combination of Parmesan and cheddar is key to the creamy, savory filling. Feel free to adjust the ratio to your taste.
Pre-bake the crust
If using a pie crust, always blind bake it for 10-12 minutes at 400°F (200°C) before adding the filling to avoid a soggy bottom.
Pro Tips
Step-by-Step Instructions
1. Prep the tomatoes
Slice the tomatoes into 1/4-inch rounds and arrange them on a baking sheet lined with paper towels. Sprinkle with salt and let sit for 30 minutes to draw out excess moisture.
2. Chop the tomatoes
After resting, pat the tomatoes dry with paper towels, then chop them into small chunks. Place them in a large bowl.
3. Mix the filling
Add the mayonnaise, Parmesan, cheddar, basil, chives, garlic powder, pepper, and oregano to the bowl with the tomatoes. Stir until everything is well combined.
4. Preheat the oven
Preheat your oven to 375°F (190°C). If using a pie crust, blind bake it for 10-12 minutes until lightly golden.
5. Fill the crust
Spoon the tomato filling into the pre-baked pie crust, spreading it evenly with a spatula.
6. Bake the pie
Place the pie on a baking sheet to catch any drips. Bake for 30-35 minutes, until the filling is set and the top is golden brown and bubbly around the edges.
7. Cool and serve
Let the pie cool on a wire rack for at least 10 minutes before slicing. This allows the filling to set and makes for cleaner slices.
Delicious Variations
Add cooked bacon
Sprinkle 1/2 cup of cooked, crumbled bacon over the filling before baking for a smoky twist.
Make it spicy
Stir in 1/4 teaspoon of red pepper flakes or a diced jalapeño for heat.
Use different cheeses
Swap the cheddar for Gruyère or fontina for a nuttier flavor.
How to Store Tomato Pie Filling Recipe
Refrigerator
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Freezer
You can freeze the baked pie for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a 350°F (175°C) oven for 10-15 minutes, or in the microwave for 1-2 minutes until heated through.
Frequently Asked Questions
Q: Why is my tomato pie soggy?
The most common cause is not draining the tomatoes properly. Be sure to salt and let them sit for 30 minutes, then pat dry. Also, blind bake your crust to create a barrier.
Q: Can I use canned tomatoes for this recipe?
Yes, you can use canned diced tomatoes, but you must drain them very well. Squeeze out excess liquid before using. Fresh tomatoes are preferred for the best texture and flavor.
Q: Can I make this filling ahead of time?
Absolutely! Prepare the filling and store it in the refrigerator for up to 2 days. When ready to bake, just spoon it into the crust and bake as directed, adding 5-10 minutes to the baking time if it's cold.
Q: What is the best crust for tomato pie?
A flaky, buttery pie crust or a savory shortcrust works best. You can also use puff pastry for a lighter, airier texture.
I hope you enjoy this Tomato Pie Filling Recipe as much as we do! It's a comforting, savory dish that's perfect for any occasion. Don't forget to share your creations in the comments below – I'd love to hear how it turns out!
Tomato Pie Filling Recipe
Tomato Pie Filling Recipe: a savory, cheesy blend of ripe tomatoes and herbs, perfect for pies, tarts, and quiches. Ready in 30 minutes.
🧂 Ingredients
- 6 large ripe tomatoes (about 3 lbs / 1.4 kg)
- 1 teaspoon salt
- 1 cup (240g) mayonnaise
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (60g) shredded sharp cheddar cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
📋 Instructions
- 1Prep the tomatoes — Slice the tomatoes into 1/4-inch rounds and arrange them on a baking sheet lined with paper towels. Sprinkle with salt and let sit for 30 minutes to draw out excess moisture.
- 2Chop the tomatoes — After resting, pat the tomatoes dry with paper towels, then chop them into small chunks. Place them in a large bowl.
- 3Mix the filling — Add the mayonnaise, Parmesan, cheddar, basil, chives, garlic powder, pepper, and oregano to the bowl with the tomatoes. Stir until everything is well combined.
- 4Preheat the oven — Preheat your oven to 375°F (190°C). If using a pie crust, blind bake it for 10-12 minutes until lightly golden.
- 5Fill the crust — Spoon the tomato filling into the pre-baked pie crust, spreading it evenly with a spatula.
- 6Bake the pie — Place the pie on a baking sheet to catch any drips. Bake for 30-35 minutes, until the filling is set and the top is golden brown and bubbly around the edges.
- 7Cool and serve — Let the pie cool on a wire rack for at least 10 minutes before slicing. This allows the filling to set and makes for cleaner slices.
