Recipe Exchange: Elizabeth Heiskell’s tomato pie
Elizabeth Heiskell’s tomato pie is true to the Southern classic, with a mayonnaise-based topping, but she gives it a three-cheese twist: mozzarella, Parmesan and goat cheese instead of the more traditional cheddar. (Courtesy Elizabeth Heiskell)
When Elizabeth Heiskell and her husband Luke started their vegetable farm outside Oxford, Mississippi, they had a very clear plan. Luke Heiskell would grow the vegetables and his wife would sell them.
Luke Heiskell planted 10,000 tomato plants.
“When I wasn’t selling the tomatoes, I was canning the tomatoes, and when I wasn’t canning the tomatoes, I was drinking vodka straight,” Elizabeth Heiskell joked. “If you have never been faced with 4,000 pounds of tomatoes and no place to take them, you don’t know real terror.”
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Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
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