While I generally wouldn’t recommend making a tomato dish out of season, I’ll make an exception for this one. That’s because the first step is to roast the tomatoes, which helps to intensify their flavor. On top of that, the cheddar-parmesan pie crust, plus the cheese filling, pack this recipe with tons of flavor, no matter the time of year. Get the recipe.
The NY Journals pride themselves on assembling a proficient and dedicated team comprising seasoned journalists and editors. This collective commitment drives us to provide our esteemed readership with nothing short of the most comprehensive, accurate, and captivating news coverage available.
Transcending the bounds of New York City to encompass a broader scope, we ensure that our audience remains well-informed and engaged with the latest developments, both locally and beyond.
© 2025 The New York Journals. All Rights Reserved.
