Kitchen Sink: Putting a new spin on the tomato pie recipe

by | Aug 25, 2010

Lisa Prince, a marketing specialist and one half of the Got to Be Good Cookin’ weekly recipe segment, will join us on the blog each month with bonus recipes, cooking tips and a behind-the-scenes look at marketing N.C. agricultural products…everything and the kitchen sink.

Lisa Prince

Since tomatoes have been the feature this month on the Local Dish TV segment and because our season for N.C. tomatoes will be winding down soon, I thought this month’s blog should feature a tomato recipe of some sort.

A friend of mine sent me a tomato pie recipe, which served as a great inspiration. It got me thinking about how I could do a twist on a tomato pie that is easier to serve and also use ingredients that I had in my kitchen. 

The results were delicious, even if I do say so myself.  My husband and I even went back for seconds. Enjoy! 

Tomato and Leek ­­­­­­­­­­­­­­­­­­­… (not so much a pie)

1 pint N.C. grape tomatoes, halved

1 large leek, chopped and soaked to rinse off any sand or dirt

1 cup mayonnaise

2 oz. feta cheese

1 cup grated sharp cheddar cheese

1 tsp. dried thyme

¼ cup fresh parsley, chopped

1 jalapeno, diced

2 tablespoons butter

2 cups Bisquick

1 ½ cups milk

Salt and Pepper

Place butter in a square 8X8 (2 quart) baking dish and place in oven while the oven preheats to 350 degrees. Combine all your ingredients down to the jalapeno and season with salt and pepper.  Carefully, pour the ingredients into the hot baking dish with the melted butter. Stir the Bisquick and milk together and pour on top. Bake for 45 minutes until bubbly and top is golden brown.