Easy Tomato Pie Filling – Creamy 30-Minute Prep

This tomato pie filling is my go-to for summer tomatoes that are just too good to waste. It's creamy, savory, and comes together in minutes.

I love that you can use fresh or canned tomatoes, and it's so forgiving. It's the kind of recipe that makes you look like a pro even on a busy weeknight.

Whether you're making a classic tomato pie or want a delicious filling for hand pies, this is the one.

About the Ingredients

6 ripe medium tomatoes (about 2 lbs / 900g)

Choose firm but ripe tomatoes. If using canned, use 2 cans (14.5 oz each) of diced tomatoes, drained.

1 tablespoon olive oil

Use extra-virgin for best flavor. You can substitute with melted butter.

1 medium yellow onion, finely chopped (about 1 cup)

Sweet onion works too. For a milder taste, use shallots.

3 cloves garlic, minced

Fresh garlic is best. Substitute 1/2 teaspoon garlic powder if in a pinch.

1 teaspoon dried basil

Use 1 tablespoon fresh basil, chopped, if you have it.

1 teaspoon dried oregano

Italian seasoning can replace both basil and oregano.

1/2 teaspoon salt

Adjust to taste. Sea salt or kosher salt recommended.

1/4 teaspoon black pepper

Freshly ground is best.

1 cup (240g) sour cream

Greek yogurt works as a lighter substitute.

1/2 cup (60g) shredded sharp cheddar cheese

Use extra-sharp for more flavor. You can swap with Gruyère or mozzarella.

2 large eggs, lightly beaten

They help bind the filling. For an egg-free version, use 1/4 cup (60ml) heavy cream.

2 tablespoons grated Parmesan cheese

Adds a salty kick. Pecorino Romano also works.

Tips & Tricks

Avoid watery filling

Salt the sliced tomatoes and let them drain in a colander for 10-15 minutes before using.

• Don't skip pre-cooking the onion and garlic: It removes their raw bite and deepens the flavor.
• Let the filling cool slightly before pouring into the pie crust to prevent a soggy bottom.

Step-by-Step Instructions

1. Prep the tomatoes

Slice the tomatoes into 1/4-inch rounds. Place them in a colander, sprinkle with a pinch of salt, and let drain for 15 minutes. Pat dry with paper towels.

2. Sauté the aromatics

In a skillet over medium heat, warm the olive oil. Add the onion and cook for 3-4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.

3. Season the mixture

Add the dried basil, oregano, salt, and pepper. Stir for 1 minute to toast the spices. Remove from heat and let cool slightly.

4. Mix the filling

In a large bowl, combine the sautéed onion mixture, sour cream, cheddar cheese, and Parmesan. Fold in the beaten eggs until well combined.

5. Layer the tomatoes

Arrange the drained tomato slices in the bottom of a 9-inch pie shell. Pour the creamy mixture over the top, spreading evenly.

6. Bake the pie

Bake at 375°F (190°C) for 30-35 minutes, until the top is golden brown and the edges are bubbling. The center should be set but slightly jiggly. Let cool for 10 minutes before slicing.

Delicious Variations

• Add cooked bacon or sausage for a meaty version.
• Top with extra cheese and breadcrumbs for a crunchy crust.
• Mix in fresh spinach or kale for extra greens.

How to Store Tomato Pie Filling Recipe

Frequently Asked Questions

Try this tomato pie filling tonight—it's a simple way to turn summer tomatoes into a cozy, satisfying meal. Small steps, big impact.

Tomato Pie Filling Recipe

Make a rich, creamy tomato pie filling that's perfect for any pie crust. Quick to prep and bursting with flavor.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 6 ripe medium tomatoes (about 2 lbs / 900g)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (240g) sour cream
• 1/2 cup (60g) shredded sharp cheddar cheese
• 2 large eggs, lightly beaten
• 2 tablespoons grated Parmesan cheese

📋 Instructions

1. 1Prep the tomatoes — Slice the tomatoes into 1/4-inch rounds. Place them in a colander, sprinkle with a pinch of salt, and let drain for 15 minutes. Pat dry with paper towels.
2. 2Sauté the aromatics — In a skillet over medium heat, warm the olive oil. Add the onion and cook for 3-4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
3. 3Season the mixture — Add the dried basil, oregano, salt, and pepper. Stir for 1 minute to toast the spices. Remove from heat and let cool slightly.
4. 4Mix the filling — In a large bowl, combine the sautéed onion mixture, sour cream, cheddar cheese, and Parmesan. Fold in the beaten eggs until well combined.
5. 5Layer the tomatoes — Arrange the drained tomato slices in the bottom of a 9-inch pie shell. Pour the creamy mixture over the top, spreading evenly.
6. 6Bake the pie — Bake at 375°F (190°C) for 30-35 minutes, until the top is golden brown and the edges are bubbling. The center should be set but slightly jiggly. Let cool for 10 minutes before slicing.

👨‍🍳 Chef's Note: If you prefer a firmer filling, add an extra egg and reduce the sour cream by 2 tablespoons.

Servings: 6

Cuisine: American

Course: Pie

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

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices from her urban apartment. She focuses on small, actionable changes that fit busy city life.