Easy Tomato Pie Recipe: A Savoury Bake for Ripe Tomatoes

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Tomato Pie Recipe

This savoury tomato pie is a lovely way to make the most of ripe, juicy tomatoes. A crisp pastry case is filled with tender tomatoes, fresh herbs and a creamy cheese topping, then baked until golden and bubbling. Serve it warm for lunch, or at room temperature as part of a picnic or light supper.

At a glance

  • Preparation time: 25 minutes, plus 30 minutes to drain the tomatoes
  • Cooking time: 35–40 minutes
  • Serves: 6

Ingredients

  • 1 sheet of ready-rolled shortcrust pastry, about 320g
  • 700g ripe tomatoes
  • 1 tsp fine salt
  • 1 small onion, finely sliced
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh basil, plus extra to serve
  • 1 tbsp chopped fresh chives
  • 150g mature Cheddar, grated
  • 100g mozzarella, grated or torn into small pieces
  • 120g mayonnaise
  • ½ tsp freshly ground black pepper
  • 1 tsp Dijon mustard (optional)

Method

  1. Prepare the tomatoes. Slice the tomatoes and arrange them in a single layer on a plate or tray. Sprinkle with the salt and leave for 30 minutes. This draws out excess moisture and helps prevent a soggy pie.
  2. Heat the oven. Preheat the oven to 200°C (180°C fan)/400°F/Gas Mark 6. Place a baking tray in the oven to heat.
  3. Prepare the pastry case. Line a 23cm tart tin with the pastry, pressing it gently into the edges. Trim off any excess, prick the base with a fork and chill for 10 minutes.
  4. Blind-bake the pastry. Line the pastry with baking paper and fill with baking beans or uncooked rice. Place the tin on the hot baking tray and bake for 15 minutes. Remove the paper and beans, then bake for a further 5 minutes until the base looks dry and lightly golden.
  5. Cook the onion. While the pastry bakes, warm the olive oil in a small frying pan over a medium heat. Add the onion and cook for 5–7 minutes until soft. Set aside to cool slightly.
  6. Dry the tomatoes. Pat the tomato slices thoroughly with kitchen paper to remove as much moisture as possible.
  7. Make the topping. In a bowl, mix the Cheddar, mozzarella, mayonnaise, black pepper and mustard, if using.
  8. Assemble the pie. Spread the cooked onion over the pastry base. Add the tomatoes in an even layer, scattering the basil and chives between them. Spoon the cheese mixture over the top and spread it gently to cover.
  9. Bake. Bake for 25–30 minutes, until the topping is golden and bubbling. Leave the pie to stand for at least 15 minutes before slicing, so the filling has time to settle.
  10. Serve. Scatter with extra basil and serve warm or at room temperature.

Tips for the best tomato pie

  • Choose flavourful tomatoes. Ripe but firm tomatoes hold their shape and give the pie plenty of flavour.
  • Don’t skip the draining step. Removing excess liquid is the key to a crisp pastry base.
  • Try different cheeses. A little Parmesan can add savoury depth, while Gruyère makes a rich alternative to Cheddar.
  • Make it your own. Add a pinch of chilli flakes, a few sliced spring onions or a little fresh thyme.

How to store tomato pie

Once cooled, cover and refrigerate the pie for up to three days. Reheat slices in the oven at 180°C (160°C fan)/350°F/Gas Mark 4 until piping hot. The pastry is best on the day it is baked, but leftovers are also delicious served cold.

 

Everything You Need to Know About Making the Perfect Tomato Pie

  1. What is in a tomato pie?
  2. Do you have to peel tomatoes for tomato pie?
  3. How to make a simple tomato pie?
  4. How to make tomato and onion pie?
  5. What is the original tomato pie?
  6. How to make tomato pie not soggy?
  7. Do you need to peel tomatoes for tomato pie?
  8. What are the ingredients for the best tomato pie?

What is in a tomato pie?

A tomato pie typically consists of a pastry crust filled with ripe tomatoes, herbs and a savoury cheese topping. In this recipe, the filling includes sliced tomatoes, onion, basil and chives, topped with a mixture of Cheddar, mozzarella and mayonnaise. Ingredients vary between recipes, but draining the tomatoes first helps keep the pastry crisp.

Do you have to peel tomatoes for tomato pie?

No, you don’t have to peel tomatoes for tomato pie. The skins soften as the pie bakes and help the slices hold their shape. If you prefer a smoother texture, or the skins are particularly tough, peel the tomatoes before slicing. In either case, salt the slices and pat them dry before adding them to the pie to remove excess moisture and help keep the pastry crisp.

How to make a simple tomato pie?

To make a simple tomato pie, line a tart tin with shortcrust pastry and blind-bake it until lightly golden. Slice ripe tomatoes, sprinkle them with salt and leave them to drain for about 30 minutes, then pat them dry to prevent a soggy base. Arrange the tomatoes in the pastry case with a little chopped basil, and top with a mixture of grated cheese and mayonnaise. Bake at 200°C (180°C fan) for about 25–30 minutes, until golden and bubbling, then leave to rest before serving.

How to make tomato and onion pie?

To make tomato and onion pie, line a tart tin with shortcrust pastry and blind-bake it until lightly golden. Slice ripe tomatoes, sprinkle them with salt and leave them to drain for about 30 minutes, then pat dry. Soften sliced onions in a little olive oil and spread them over the pastry base, followed by the tomatoes and herbs such as basil or thyme. Top with grated Cheddar mixed with a little mayonnaise, then bake at 200°C (180°C fan)/400°F/Gas Mark 6 for 25–30 minutes, until golden and bubbling. Leave the pie to rest before slicing.

What is the original tomato pie?

The name “tomato pie” refers to more than one traditional dish. In the American South, particularly in parts of the Carolinas, it usually means a baked savoury pie made with fresh tomatoes, herbs and a creamy cheese topping in a pastry crust. In Italy, *torta di pomodoro* describes a range of tomato-filled pies, often made with regional ingredients. There is also the Sicilian-American bakery style: a thick, rectangular pizza topped with tomato sauce and usually served without cheese. So there is no single universally recognised original tomato pie; the version depends on the region and its food traditions.

How to make tomato pie not soggy?

To keep tomato pie from becoming soggy, remove as much moisture from the tomatoes as possible before baking. Slice them, sprinkle with salt and leave them to drain for about 30 minutes, then pat them dry with kitchen paper. Blind-bake the pastry case until lightly golden, and avoid overfilling it with wet ingredients. For extra protection, brush the pastry base with a thin layer of beaten egg after blind-baking, then let it set briefly before adding the filling.

Do you need to peel tomatoes for tomato pie?

No, you don’t need to peel tomatoes for tomato pie. The skins soften as the pie bakes and help the slices hold their shape. If the skins are particularly tough, you can remove them by briefly blanching the tomatoes in boiling water, then transferring them to cold water before peeling. Whichever you choose, salt and drain the sliced tomatoes first to remove excess moisture and help keep the pastry crisp.

What are the ingredients for the best tomato pie?

For the best tomato pie, use ripe but firm tomatoes, well-drained to prevent a soggy pastry base, and pair them with crisp shortcrust pastry, sweet onion, fresh basil and chives. A generous topping of mature Cheddar and mozzarella mixed with mayonnaise creates a creamy, golden finish, while black pepper and a little Dijon mustard add extra savoury flavour.

Easy Low Carb Recipes for Delicious Everyday Meals

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low carb recipes

Easy Low-Carb Recipes for Everyday Meals

Eating fewer carbohydrates does not mean giving up satisfying, flavourful meals. With a few simple swaps, vegetables, eggs, fish, meat, cheese, nuts and seeds can form the basis of dishes that are both filling and easy to prepare.

Low-carb eating means different things to different people, so there is no single definition that suits everyone. The recipes below focus on reducing starchy ingredients such as bread, pasta and rice while keeping plenty of flavour on the plate. They are suitable for lunch or dinner and can be adapted to your preferences.

Cheesy Courgette and Spinach Frittata

This simple frittata makes a satisfying breakfast, lunch or light supper. It is also a useful way to use up vegetables in the fridge.

Ingredients

  • 6 eggs
  • 1 medium courgette, thinly sliced
  • 2 handfuls of fresh spinach
  • 50g grated cheddar
  • 1 tablespoon olive oil
  • Salt and black pepper
  • A pinch of dried oregano, optional

Method

  1. Heat the grill to medium. Beat the eggs in a bowl and season with salt, pepper and oregano.
  2. Warm the olive oil in an ovenproof frying pan over a medium heat. Add the courgette and cook for 4–5 minutes until softened.
  3. Add the spinach and stir until wilted. Pour in the eggs and cook gently for a few minutes, drawing the edges towards the centre as they set.
  4. Scatter over the cheddar and place the pan under the grill until the top is set and golden. Check that the handle is suitable for grilling.
  5. Leave to stand for a few minutes before slicing. Serve warm or cold with a green salad.

Lemon Garlic Salmon with Roasted Broccoli

Salmon and broccoli make a straightforward, flavourful combination. Roasting the vegetables brings out their sweetness, while lemon and garlic keep the dish fresh.

Ingredients

  • 2 salmon fillets
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • ½ lemon, plus extra wedges to serve
  • Salt and black pepper
  • 1 tablespoon chopped fresh parsley, optional

Method

  1. Heat the oven to 200°C (180°C fan). Put the broccoli on a baking tray, drizzle with half the olive oil and season. Roast for 10 minutes.
  2. Mix the remaining oil with the garlic and the juice of half a lemon. Place the salmon on the tray and spoon the mixture over the fillets.
  3. Return the tray to the oven for 10–15 minutes, until the salmon is cooked through and flakes easily. Cooking time will depend on the thickness of the fillets.
  4. Finish with parsley, if using, and serve with lemon wedges.

Turkey Lettuce Cups with Avocado

These crisp lettuce cups offer a lighter alternative to wraps. The filling can be made ahead and served warm or cold.

Ingredients

  • 300g turkey mince
  • 1 tablespoon olive oil
  • 1 small red pepper, finely diced
  • 2 spring onions, sliced
  • 1 tablespoon soy sauce or tamari
  • ½ teaspoon smoked paprika
  • 1 ripe avocado, sliced
  • 8 large lettuce leaves, washed and dried
  • Fresh coriander and lime wedges, to serve

Method

  1. Heat the oil in a frying pan. Add the turkey mince and cook, breaking it up with a wooden spoon, until browned and cooked through.
  2. Stir in the red pepper, spring onions, soy sauce and smoked paprika. Cook for a further 3–4 minutes, until the pepper has softened slightly.
  3. Spoon the mixture into the lettuce leaves. Top with avocado and coriander, then serve with lime wedges.

Simple Tips for Low-Carb Cooking

  • Build meals around protein and vegetables. Eggs, fish, poultry, tofu and pulses can all be useful ingredients, alongside plenty of non-starchy vegetables.
  • Try simple swaps. Use lettuce leaves instead of wraps, courgette ribbons instead of some pasta, or cauliflower in place of rice.
  • Pay attention to sauces and extras. Some ready-made sauces, dressings and marinades contain added sugar or starch, so check the label if you are keeping track of carbohydrate intake.
  • Keep meals varied. Rotate ingredients and cooking methods to make everyday meals more enjoyable and balanced.

These low-carb recipes are designed as flexible ideas rather than strict rules. Adjust the ingredients to suit your tastes, and serve them with additional vegetables or a side salad if you wish. Anyone managing a health condition or following a prescribed diet should seek guidance from a suitably qualified health professional before making significant changes to their eating habits.

 

Low-carb recipes: answers to 8 frequently asked questions

  1. What foods can I use in low-carb recipes?
  2. What can I use instead of pasta, rice or potatoes in low-carb meals?
  3. Are low-carb recipes suitable for vegetarians?
  4. Can low-carb recipes be made ahead and frozen?
  5. How can I make low-carb meals filling and balanced?
  6. Are low-carb recipes suitable for people with diabetes?
  7. How do I check the carbohydrate content of a recipe?
  8. Can I adapt family favourites to make them lower in carbohydrates?

What foods can I use in low-carb recipes?

Low-carb recipes can include eggs, fish, meat, tofu, cheese, nuts and seeds, along with plenty of non-starchy vegetables such as leafy greens, courgettes, broccoli, cauliflower, peppers and mushrooms. For alternatives to higher-carb staples, try cauliflower rice, courgette ribbons or lettuce leaves in place of rice, pasta or wraps. Check labels on sauces and packaged ingredients, as some contain added sugars or starches.

What can I use instead of pasta, rice or potatoes in low-carb meals?

Instead of pasta, try courgette ribbons, shredded cabbage or thinly sliced aubergine; for rice, use finely chopped cauliflower or broccoli; and in place of potatoes, serve roasted cauliflower, celeriac, turnip or extra non-starchy vegetables. Spiralised vegetables and lettuce leaves can also make handy bases for sauces and fillings. Choose the substitute that best suits the dish, and season it well with herbs, spices, olive oil or a flavourful sauce.

Are low-carb recipes suitable for vegetarians?

Yes, low-carb recipes can be suitable for vegetarians. Eggs, cheese, Greek yoghurt, tofu, tempeh, nuts and seeds can provide protein, while vegetables add colour and variety. Beans and lentils are nutritious vegetarian options, although they contain more carbohydrates, so portions may need adjusting depending on your goals. Check labels on meat-free products too, as some contain added starches or sugars.

Can low-carb recipes be made ahead and frozen?

Yes, many low-carb recipes can be made ahead and frozen in airtight, portion-sized containers. Casseroles, soups, cooked meat and egg-based dishes usually freeze well, while leafy salads and vegetables with a high water content may become soft after thawing; cream-based sauces can also separate. Cool food promptly, freeze it as soon as practical, then thaw it in the fridge and reheat until piping hot throughout.

How can I make low-carb meals filling and balanced?

To make low-carb meals filling and balanced, include a good source of protein, such as eggs, fish, chicken, tofu or beans, alongside plenty of non-starchy vegetables. Add healthy fats from ingredients such as avocado, olive oil, nuts or seeds for flavour and staying power. Vary your choices to include different colours, textures and nutrients, and adjust portions to suit your appetite and needs.

Are low-carb recipes suitable for people with diabetes?

Low-carb recipes may help some people with diabetes manage blood glucose, but they are not suitable for everyone and their effects can vary. If you have diabetes, speak to your GP or diabetes dietitian before making a significant change to your carbohydrate intake, particularly if you take insulin or medicines that can cause low blood sugar, as your treatment may need review.

How do I check the carbohydrate content of a recipe?

To check the carbohydrate content of a recipe, add together the carbohydrate values for each ingredient, using UK food labels or a reliable nutrition database, then divide the total by the number of portions. Check the quantities carefully, especially for ingredients such as sauces, flour and vegetables, and remember that UK nutrition labels list carbohydrate separately from fibre. If you change an ingredient or serving size, recalculate the total to keep your estimate accurate.

Can I adapt family favourites to make them lower in carbohydrates?

Yes, many family favourites can be adapted to be lower in carbohydrates with a few simple swaps. Try serving bolognese with courgette ribbons or roasted vegetables instead of pasta, using lettuce leaves in place of wraps, or replacing some of the rice in a dish with cauliflower rice. You can also reduce the amount of bread, potatoes or pastry and add extra vegetables, while keeping familiar flavours with herbs, spices and sauces. Changes don’t have to be all-or-nothing: adjusting a recipe gradually can help everyone find a version they enjoy.