Today on DelmarvaLife:
Spreading love and warmth can make all the difference to people going through difficult times. That’s exactly what two organizations teamed up to do for people fighting cancer on Delmarva. For the fourth consecutive year, Gateway Subaru has partnered with the Leukemia & Lymphoma Society to provide patients at Peninsula Regional Medical Center with blankets. It’s part of the “Subaru Loves to Care” initiative, which furthers Subaru’s “Spread the Love Promise.”
Another round of Pet Connect is on the way. We show the pictures and share the stories of several cats and dogs on Delmarva that need a loving home. The goal is to connect these animals with someone who can show them the love they deserve.
Randy Lee Ashcraft and the Saltwater Cowboys take the Mid South Audio Stage. They’ll tell us about a performance next Saturday in Chincoteague, following pony penning. In fact, Randy recently wrote a song about the event, entitled “Pony Penning Time.” He’ll perform that and another new song on the MSA Stage.
We pluck a couple of people from the DelmarvaLife audience to play “Picture This.” The game allows guests to show off their drawing skills, but there’s a catch. They’re blindfolded!
Tomato sandwiches, tomato sauce, tomatoes with salt and pepper – there’s a lot you can do with tomatoes this time of year. Today, we’re learning how to make tomato pie. Pastor Martin Hutchison, founder of the Camden Community Garden, is here with his take on the dish. His recipe is below. Enjoy!
Summer Backyard Fresh Tomato Pie
Ingredients
1 Roll out pie crust
3 or 4 medium tomatoes (use variety for better flavor and fun look)
Salt
1 medium Vidalia Onion and 1 small red onion
1 T of olive oil
3 T chopped fresh basil
1 cup grated sharp or extra sharp cheddar cheese or another kind of your choice
¾ cup of parmesan cheese
1 cup Sour Cream OR ½ cup Mayo OR 1 cup Greek Yogurt (your choice)
Cook pie crust according to directions on box and set aside.
Preheat oven to 350
Thinly slice tomatoes and place on several paper towels on a cookie sheet.
Lightly sprinkle with salt and place paper towels on top.
Set aside for 15-20 minutes to dry.
With new paper towels, pat tomatoes dry.
Thinly slice onions and set aside.
Chop fresh basil and set aside.
Layer tomatoes, onions and fresh basil in pie crust alternating till full.
When full, lightly salt and drizzle with olive oil.
Mix together cheeses and Sour Cream or Mayo or Greek Yogurt and spread on top of the tomato pie.
Be sure to completely cover tomatoes with the cheese mixture. Bake at 350 for 40 minutes.
Remove from oven and let cool for 5 minutes or so and then slice and enjoy.
This pie warms up nicely the next day and tastes just as yummy as leftovers. Pastor Martin Hutchison adapted from a recipe by Robyn Stone.
The DelmarvaLife Summer Guide is back and better than ever. We’ve teamed up with some of your favorite local business to offer you deals that are as hot as the summer sun. We also have 101 giveaways that include $50 and $100 gift cards. Click here to enter and to access exclusive savings.
Do you know someone who has a birthday or wedding anniversary coming up? A great way to celebrate is with a DelmarvaLife Occasion. Submit your occasion here.
