Recipe Corner

 

 

Cheryl’s Tomato Pies

8 mini tart shells
4 tomatoes, diced
1 tsp salt
½ sweet onion, thinly sliced
3 tsp dried basil leaves
¼ tsp black pepper
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
¼ cup grated parmesan cheese
½ cup mayo
½ cup sour cream

Spread diced tomatoes on a paper towel lined baking sheet. Sprinkle with salt, pepper, and dried basil and let stand for 10 minutes to draw out moisture. Mix together cheeses, mayo, and sour cream. Cover the bottom of the tart shells with the diced tomatoes, then sliced onions, and top with the cheese mixture. Arrange a few diced tomatoes on top of each pie as well. Bake at 375 degrees for 30-40 minutes.

Melanie and I did a great thing when we hired Cheryl Helton. She fits perfectly in our newspaper family. As if we didn’t already love her enough, one day last summer she made us her delicious tomato pies for lunch at the office, and our love for her grew even more. We have been waiting patiently for them this summer and she did not disappoint us. They were just as good as we remembered. Thank you, Cheryl!

-Jenna Wood