Best Tomato Pie Filling – Easy Creamy 30-Minute

This tomato pie filling is the heart of a Southern classic that my grandmother made every summer. It's creamy, savory, and bursting with fresh tomato flavor, all wrapped in a flaky crust.

When I first started making it, I struggled with a soggy bottom. After many trials, I found the secret: salting the tomatoes and letting them drain. This simple step makes all the difference.

Now, I'm sharing my perfected recipe with you. It's easy to put together, uses simple ingredients, and always gets rave reviews.

About the Ingredients

4 cups (about 6 medium) ripe tomatoes, seeded and chopped

Use Roma or beefsteak tomatoes for the best texture. If you only have less ripe ones, they'll still work but may be a bit firmer.

1 teaspoon salt

Kosher or sea salt works best. This draws out excess moisture from the tomatoes.

1 cup (120g) shredded sharp cheddar cheese

Sharp cheddar gives a bold flavor. You can substitute with Gruyère or a mix of your favorite melting cheeses.

1/2 cup (120g) mayonnaise

Use full-fat mayo for the creamiest result. Greek yogurt can be swapped for a lighter version, but it will be tangier.

1/4 cup (25g) grated Parmesan cheese

Freshly grated Parmesan melts better and has more flavor than pre-shredded.

2 tablespoons fresh basil, chopped

Fresh basil is essential. If you only have dried, use 2 teaspoons, but the flavor will be less vibrant.

2 green onions, thinly sliced

These add a mild onion flavor. You can substitute with 1/4 cup diced red onion.

1/4 teaspoon black pepper

Freshly ground black pepper adds a nice kick. Adjust to your taste.

1 (9-inch) unbaked pie crust

Use a store-bought crust for convenience, or make your own. If using frozen, thaw it slightly before filling.

Tips & Tricks

Don't skip salting the tomatoes

This step removes excess liquid, preventing a soggy pie.

Pre-bake the crust

Blind bake the crust for 10 minutes to ensure a crisp bottom.

Let the pie rest

Allow the pie to cool for at least 15 minutes before slicing, so the filling sets.

Step-by-Step Instructions

1. Salt the tomatoes

Place chopped tomatoes in a colander set over a bowl. Sprinkle with salt and let sit for 30 minutes. This draws out excess moisture, ensuring a firm filling.

2. Preheat and prep crust

Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and set aside.

3. Mix the filling

In a large bowl, combine the drained tomatoes, cheddar, mayonnaise, Parmesan, basil, green onions, and black pepper. Stir until well mixed.

4. Fill the crust

Spoon the tomato mixture into the pre-baked crust, spreading evenly. Don't overfill; it's okay if it mounds slightly.

5. Bake the pie

Bake at 375°F (190°C) for 25-30 minutes, until the top is golden brown and the filling is bubbly. The internal temperature should reach 160°F (71°C) to ensure it's heated through.

6. Cool and serve

Let the pie cool on a wire rack for at least 15 minutes before slicing. This allows the filling to set. Serve warm or at room temperature.

Delicious Variations

Add cooked bacon

Sprinkle 1/2 cup cooked, crumbled bacon over the filling before baking for a smoky twist.

Make it spicy

Stir in 1/4 teaspoon red pepper flakes or a diced jalapeño for heat.

Try a different cheese

Swap cheddar for mozzarella or provolone for a milder, stretchier filling.

How to Store Tomato Pie Filling Recipe

Frequently Asked Questions

Try this tomato pie filling this weekend, and let me know how it turns out in the comments. Don't forget to share your favorite summer pie recipe with me!

Tomato Pie Filling Recipe

Make the best tomato pie filling with ripe tomatoes, basil, and creamy cheese. Perfect for any pie crust.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 4 cups (about 6 medium) ripe tomatoes, seeded and chopped
• 1 teaspoon salt
• 1 cup (120g) shredded sharp cheddar cheese
• 1/2 cup (120g) mayonnaise
• 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 2 green onions, thinly sliced
• 1/4 teaspoon black pepper
• 1 (9-inch) unbaked pie crust

📋 Instructions

1. 1Salt the tomatoes — Place chopped tomatoes in a colander set over a bowl. Sprinkle with salt and let sit for 30 minutes. This draws out excess moisture, ensuring a firm filling.
2. 2Preheat and prep crust — Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and set aside.
3. 3Mix the filling — In a large bowl, combine the drained tomatoes, cheddar, mayonnaise, Parmesan, basil, green onions, and black pepper. Stir until well mixed.
4. 4Fill the crust — Spoon the tomato mixture into the pre-baked crust, spreading evenly. Don't overfill; it's okay if it mounds slightly.
5. 5Bake the pie — Bake at 375°F (190°C) for 25-30 minutes, until the top is golden brown and the filling is bubbly. The internal temperature should reach 160°F (71°C) to ensure it's heated through.
6. 6Cool and serve — Let the pie cool on a wire rack for at least 15 minutes before slicing. This allows the filling to set. Serve warm or at room temperature.

👨‍🍳 Chef's Note: If you want a firmer filling, add an extra egg to the mixture before baking. It helps bind everything together.

Servings: 6

Cuisine: American

Course: Savory Pie

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Elena Vasquez
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.