I’ve been subscribed to Bon Appetit magazine for a while now. I’m surprised when I actually read it because in the age that we’ve living in, all information I could ever need is available on the internet, and I don’t have to wait til the middle of each month to get it in the mail. Yet I can’t help but look forward to that time each month. This magazine has great food stories and awesome, sophisticated recipes for home cooks. And I LOVE the “Prep School” section in the back where, usually, cool cooking techniques and other neat tricks are explained.
Anyway, usually I read it on the train, to and from the city, to
drool find inspiration. I immediately dog-eared this recipe in the August issue. Tomato, cheddar and pie – three words that I find irresistible.
Although this recipe is meant for the summer, when tomatoes are in season, I couldn’t wait that long. And besides, we always have tomatoes in my house – it’s like a habit we brought with us from Ukraine that we just can’t break, even though out of season tomatoes are, let’s face it, pretty gross. But even the most flavorless tomato, when roasted, turns out to be the epitome of umami.
I hope the photos speak for themselves but DO YOURSELF THE FAVOR AND MAKE THIS DAMN PIE! It’s hands-down one of the most delicious things I’ve ever made. My mom and I almost finished it in one sitting, passing it back and forth to each other during dinner.
CLICK HERE FOR THE RECIPE*
I used my usual short-crust recipe instead of BA’s – I ran out of buttermilk.