Tomato Pie, Revisited

Tomato Pie

Soon after moving to Richmond, I was turned on to tomato pie, a harmonious marriage of two of my favorite things. Since then, tomato pie has become an August menu staple of mine, especially beloved for entertaining. The rich, cheesy, gooey pie goes great with a fresh summer salad and crisp white wine. And a slice straight from the fridge the next morning makes an excellent breakfast.

As I mentioned the first time I shared this recipe, tomato pie is quite adaptable. One particularly successful variation substitutes goat cheese for cheddar. In another version, I stir in a dollop of pesto. It’s dreamy.

Today I got an opportunity to return to WTVR 6’s Virginia This Morning and share the recipe with Richmond. I had a great time at the studio and am already planning my next appearance. Lily Byrd got to come along as well and was featured in a taped segment (Baby’s Thanksgiving Feast) which will air in November. I did forget one thing in the excitement of live television – the gorgeous tomatoes I used for this pie (and the two I made before and after this one in an effort to prep/use up ingredients) are from Tomten and Victory Farms. Their bounty inspires me! Tomato pies for everyone! Here’s a link to the video.

Tomato Pie

Ingredients

1 Pie Shell, baked and cooled
1/2 c. Sour Cream
1/2 c. Mayonaise
1/2 c. Parmesean Cheese
1/2 c. Cheddar Cheese
1 T. Scallions
1 T. Basil
approx. 3 Tomatoes, depending on size (enough to cover the pie crust in a single layer)
salt and pepper, to taste

Directions

Quarter tomatoes, and then use your knife to remove the seed pocket from the point to the stem end, in a filleting motion. Dice, and place in a colander with a pinch of salt for about 5 minutes.

Combine the sour cream, mayonaise, cheese, scallions and basil. Place diced tomatoes inside the baked off pie shell, and cover with creamy goodness. Bake for about 30 minutes at 350 until it’s bubbly and beginning to brown. Remove from oven and allow to cool on a baking rack for 15 minutes before slicing.

I’m looking forward to Lily’s TV debut in a few short months; here’s a behind-the-scenes shot from our taping!

Virginia This Morning

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5 responses to “Tomato Pie, Revisited

  1. Pingback: More Local Party Food Ideas | Fall Line Farms·

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