Uploaded July 2026 | Updated September 2026, 2 weeks ago
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You may be tempted to avoid your oven at all costs in the summer, but Vaughn’s twist on a classic Southern tomato pie is absolutely worth firing it up. August’s Monthly Bake lets those gorgeous summertime tomatoes do the talking.
It all starts with a flaky buttermilk-and-chive crust that recalls the flavors of sour cream and onion and is good enough to eat on its own. Those flavors are reinforced in a zippy and herbaceous custard that cuts through the richness of the Cheddar and really helps the heirloom tomatoes shine.
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YOUTUBE: bit.ly/2MrEFxh
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Get the FREE recipe: https://nyti.ms/4pTgj2f
Subscribe to our Bake Time newsletter: https://nyti.ms/4nQD2tF
Send your photos of this month’s bake to baketime@nytimes.com
You may be tempted to avoid your oven at all costs in the summer, but Vaughn’s twist on a classic Southern tomato pie is absolutely worth firing it up. August’s Monthly Bake lets those gorgeous summertime tomatoes do the talking.
It all starts with a flaky buttermilk-and-chive crust that recalls the flavors of sour cream and onion and is good enough to eat on its own. Those flavors are reinforced in a zippy and herbaceous custard that cuts through the richness of the Cheddar and really helps the heirloom tomatoes shine.
------------------------------------------
Download the Cooking app for daily dinner picks, helpful tools, and even more videos: apps.apple.com/us/app/nyt-cooking/id911422904
VISIT NYT COOKING: cooking.nytimes.com
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
