Today on DelmarvaLife –
It’s been 50 years since Jesus Christ Superstar first hit the stage. Five decades later, it’s still going strong. We learn about a local production put on by Community Players of Salisbury and meet part of the crew behind it.
The B-25 bomber “Panchito” is set to fly this weekend at the Ocean City Air Show. Before it does, we take a look at the history of this fighter that took flight in an attack on Japan after Pearl Harbor. We’ll revisit the moment when we had the honor of spending time with the last surviving member of the Doolittle Raiders.
Achieving maximum success in athletics. That’s what the crew at Competitive Sports Performance is committed to doing. Katie stops by to see how it’s done.
We are in the DelmarvaLife kitchen with chef Joey Schilling from Signature’s at Bayside Resort Golf Club making Bruschetta with Boursin Cheese on a Crostini, Old Bay Blue Crab Deviled Eggs, and Chicken Chasser with Risotto and Green Beans.
This summer, how about using those ruby red tomatoes to bake up something a little unusual but a whole lot tasty? We call it Summer’s Best Tomato Pie and it’s so fresh and creamy, you’re gonna have a hard time stopping at one slice. With tomatoes being such a great summer food buy, you may want to bake one for a friend, too!
What You’ll Need
- 1/2 (15-ounce) package refrigerated pie crusts
- 2 large tomatoes, sliced
- 1 egg
- 1/2 cup heavy cream
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Parmesan cheese for sprinkling
What to Do
- Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate; fold edges under and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes, remove from oven, and reduce oven to 350 degrees F.
- Arrange tomato slices in crust. In a medium bowl, combine egg, heavy cream, mayonnaise, mozzarella cheese, garlic powder, salt and pepper; mix well and pour over tomatoes. Sprinkle with Parmesan cheese.
- Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Let sit 5 minutes, then cut into wedges and serve.
Notes
We just love the bounty of summer tomatoes and are always looking for yummy ways to enjoy them. Our All-Star Zucchini is always a hit with our gang, so we’re passing it along to you!
