Fresh Recipe: Mini Tomato Pies

Mini Tomato Pies are kind of like mini pizzas. The flaky pie crust, fresh basil, heirloom cherry tomatoes, greek yogurt and more are not only yummy –  but have some nice health benefits as well.  Did you know tomatoes are a source of the antioxidant lycopene, which has been linked to reducing the risk of heart disease and cancer? They are also a great source of vitamin C, potassium, folate, and vitamin K.  This week on Fresh Tip Tuesday I shared a simple recipe so you can plan ahead and have these yummy pies ANYTIME!

Mini Tomato Pies


  • 1 package pie crust dough (I used Wewalka since it does not contain lard)
  • 6 oz heirloom cherry tomatoes
  • Kosher salt
  • 1/4 c. cheddar cheese, shredded
  • 1/4 c. mozzarella cheese, shredded
  • 2 – 3 Tbsp. green yogurt
  • 1 tsp Italian Herb Seasoning
  • 1/4 cup fresh basil


  1. Preheat oven to 350 degrees F.
  2. Use a large cookie cutter or mini pie mold to cut out 4″ circle of crust. Spread the crust into silicone muffin mold so that it covers the bottom and sides.
  3. Bake until light brown, 5 to 10 minutes.
  4. Meanwhile, chop cherry tomatoes and remove seeds in a colander and add a pinch of Kosher salt, mix, and set aside to drain.
  5. Chop basil using Tupperware’s Chop N Prep.
  6. When crusts have cooled some (you may need to press up the sides if fallen), add chopped fresh basil to tomatoes and fill crusts with tomato mixture.
  7. Mix cheeses(I shredded it using the GrateMaster Shredder) and greek yogurt in a small bowl with Italian Herb Seasoning.
  8. Top tomato filled pies with the cheese mixture.
  9. Bake at 350 degrees F until cheese is completely melted, about 5 to 10 min. more.  Look for the crust to be light brown and cheese to be bubbly.
  10. Allow pies to cool briefly then pop out.
  11. Serve warm or store in FreezerMates for quick snacks or lunch during the week.  (They reheat perfect in the MicroPro Grill in just 3 mins)

Makes 6-8 mini pies.



Corinne Brown




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Fresh Recipe: Unicorn Pinata Cupcakes

What can I say, my daughter LOVES unicorns.  So for Fresh Tip Tuesday I shared a super simple unicorn pinata cupcake recipe.  Did you know cupcakes were first invented in 1796 by Amelia Simmons? This icing is incredible, light and easy to make.  This version we used unicorn colors and candy, but use whatever candies you like.  Maybe even theme out the colors for the Holidays or a Gender Reveal.  Try it out and let me know what you think.

Fresh Recipe: Dill Pickle Dip

Image result for Tupperware dill pickle dip

I have always loved the simple yet yummy dill pickle! Growing up we used to make them from the kirby cucumbers grown in one of the family gardens.  As I got older I learned some their health benefits. They are full of antioxidients, full of vitamins and minerals, improves digestion, can help control diabetes, are said to reduce ulcers, they are even good for hangovers!  Did you know? Cleopatra claimed pickles made her beautiful!?!!

My youngest mini eats them like they are going out of style so when this recipe was introduced to me at a Tupperware event I knew I had to make it again.   Apparently it is THE DIP to make in Canada and once I tried it I knew why.  I hope you love this Dill Pickle Dip as much as I do.  Please share on!

Dill Pickle Dip
1/4 cup pickle juice
8 oz softened cream cheese
1 cup sour cream
2 cloves garlic, minced
4 dill pickles, quartered

Insert the blade attachment into the PowerChef. Add pickle juce, cream cheese and sour cream.

Mince 2 garlic cloves (or use to taste) in the Chop N Prep Chef or use the Garlic Wonder Gadget. Add pickles and process until desired consistency is reached.  Serve in a Chip N’ Dip or Serving Center Set.


Corinne Brown





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