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Sassafras in FOODday

FOODday Article

We were very excited and honored this week to be included in the FOODday section of the Oregonian called “Ripe for the Baking.” Our savory tomato pie has seemed to take on a life of it’s own these days, and it keeps popping up in the most unexpected places.

Here is an excerpt from the write up:

“The natural companions of baked tomatoes are olive oil, cheese and herbs — and, when we’re feeling indulgent — pastry. To start, we picked something as simple as tomatoes slow-roasted in an extravagant cup of olive oil, served as a luxurious side dish or to top pasta or bread.

Then you can move on to our two gratins, one made with ricotta and Parmigiano-Reggiano, the other with two kinds of summer squash, plus cheese and thyme.

And for a lazy weekend, you can’t do better than Sassafras Catering’s Southern Tomato Pie, which won last year’s Portland Pie-Off contest and is sold by Sassafras at the Montavilla Farmers Market.”

A hearty thank you to Katherine Miller for including us in this section.