Our senior food editor Emi’s parents first tried tomato pie in 1988 on a trip to Anguilla. They were at a restaurant called Le Fish Trap, known across the island for its savory pastry painted with Dijon mustard, sprinkled with cheese, and topped with heirloom tomatoes. A few years later, while going through a pile of old magazines, her mom, Yuki, was shocked to spot the pie on the cover of Gourmet magazine.
