Poole’s Diner – Homegrown Tomato Pie

$2.00 – $12.00

“I call this Homegrown Tomato Pie not as a sourcing requirement, but because the tomato pie is most present in the season where friends are pulling tomatoes daily from their own backyards. I imagine it came to be because, when a fruit is plentiful, people always find a way to bake it into a pie. Basil is a natural complement for this dish (and I’ve included it as an option), but the thyme is delicious and a bit unexpected. During the months when delicious tomatoes aren’t flooding every backyard, our roasted Roma tomatoes sub in nicely. I’ve made this a recipe for two pies, because in the event that you don’t eat them both, gifting one to a friend or neighbor will earn you great favor.” – Ashley Christensen, Poole’s Diner Chef & Owner

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GIVING BACK

This recipe gives back to Frankie Lemmon School & Developmental Center.

Frankie Lemmon School is a NAEYC-accredited, 5-star child development center that welcomes children ages 2-6 with and without disabilities. Our school provides some inclusive classrooms and experiences offering all children a sense of belonging, friendships, and an opportunity to reach their full potential.

CHEF & OWNER ASHLEY CHRISTENSEN

Ashley Christensen is the chef and owner of Poole’s Diner, Beasley’s Chicken + Honey, Fox Liquor Bar, Death & Taxes, Bridge Club, and Poole’side Pies, all located in downtown Raleigh, North Carolina. Ashley’s cooking — hinged on her philosophy of bright, fresh flavors and locally grown, seasonal ingredients — has garnered local and national acclaim.

Ashley is involved in a number of charities, including the Frankie Lemmon Foundation, the Southern Foodways Alliance, and Share Our Strength. In 2019, she received her second James Beard Award for the category of “Outstanding Chef,” five years after the foundation first honored her with the award for “Best Chef: Southeast” in 2014. She has also been named Chef of the Year by Eater.com and Tar Heel of the Year by the News & Observer. In the spring of 2021, Ashley received an Honorary Doctorate of Humane Letters from North Carolina State University. She is the author of two cookbooks, Poole’s: Recipes and Stories from a Modern Diner (2016) and It’s Always Freezer Season (2021).