Reminder: if you’re in Portland this weekend, the 2nd Annual Pie-Off is Sunday, August 16th! Great fun and wonderful way to bring your baking skills and what’s in season, together.
Award-winning Recipe from this Show: Tomato Pie Recipe
Twitter is a great thing. It’s where I ‘met’ Tricia Butler of Sassafras Catering. We had similar interests and lived nearby, so we decided to get together for coffee one day. Since we both love food, she told me about her Tomato Pie recipe. Tomato pie?! I had never heard of such a thing. Tomato preserves maybe (which my mom makes), but not a pie.
Tricia agreed to demonstrate how to make this old family Southern tradition and share the recipe. She says everyone in her family makes it different. Different type of tomatoes, different cheeses, different spices, and, yes of course, different secrets.
Consider making Tomato Pie your next family tradition. It’s great for special occasions, holidays, or if you’re just hungry for something good. And don’t let not knowing how to make a pie crust stop you. Catherine Schön, also of Sassafras Catering, showed how she makes one in this video: Homemade Pie Crust.
BTW, Tricia won Best Overall Pie in last years Portland Pie-Off. So I’m not the only one who thinks it’s great!
6 Comments
Zupan’s – couldn’t agree with you more about the sweet ones – especially berry (my weak spot this time of year!). I hope you have a chance to try Tricia’s recipe… a wonderful tasty meal, in and of itself.
I have just a few tomatoes ripening now too – and can’t wait to make the first pie of the season with all fresh tomatoes!
Tricia – I know you said you could use any tomatoes, but do you have a fave or 2?
I have some new heirloom ones ripening (first time trying something other than beefsteak or early girl!), and wondering which, if any, make a difference in your recipe. Thanks for any direction on this!
Yum! Savory pies are so much fun + a refreshing break from the typical sweet staples (though we LOVE those too!). Tomato pie sounds like such a lovely late summer treat, especially alongside those fried green tomatoes mentioned by Janis. Can’t wait to try this one.
Glad to hear you tried this, Janis! I’m about to make it (again!), now that my tomatoes are finally ripening. I tried this last year and fell in love with it – taking advantage of so many yummy things ripening this time of year. Tricia wrote to make a slight change: she substituted sour cream (same amount) for the mayo, saying, “It is wonderfully rich and actually makes the pie taste better. It is also better for freezing since mayo breaks when it freezes.”. Guess this makes for a good excuse to make it again. =)
Any tips for the oven-fried green tomatoes? Sound yummy too.
I’d never had tomato pie before making it today – thanks to Cooking Up a Story. Yum! We have ripe yellow and red heirloom tomatoes growing in our garden, so I used a mix just as suggested. To complete the tomato experience, we accompanied the pie with slices of “oven-fried” green tomatoes (in no short supply of those, either!). The FGT were a first for us, too, and we topped them with a homemade yogurt dressing. Must have been channeling our inner Southerners today!
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[...] Pie-Off! Soon to follow will be Tricia showing how to make one of her now-famous tomato pies: Tomato Pie But first, the crust! Watch the cooking video demonstrating how to make the pie crust: Home Made [...]
[...] Pie Recipe Tricia Butler demonstrates how to make this old family, Southern recipe: Tomato Pie Great to make towards the end of summer, with fresh beans and tomatoes from the garden. Download [...]
[...] Tomato Pie Video [...]