Tomato Pie: a Yankee omnivore version
Katie, on one of my “go to” food blogs: “The Well Fed Newlyweds”, last week posted a recipe for Tomato Pie. Per both her post and some research, I discovered it is a somewhat regional southern dish and as a Yankee by birth and a westerner by choice, I hadn’t had the pleasure of meeting up with it.
It looked and sounded wonderful. I had a bit of an advantage when I did make it as I sent the link to my mother who tried it first. She and my step-Dad weighed in with a few suggestions… – they thought it needed a little something and were thinking ham, bacon and/or green chiles.
When I made it, I wanted to make it gluten free so instead of pie crust on the bottom, I made a shredded potato crust I make for quiche: shred the potatoes (I like baby reds), squeeze out excess water, press into a pie plate and season. I seasoned mine with sea salt, fresh ground pepper, garlic and cumin. Spritz with olive oil and bake at 375 until the potatoes are crisp.
I had some of Applegate Farms pepperoni (all natural, no nitrates) – that went in with the onions when they were just about ready to go in the pie. I followed the rest of the recipe directions as written.
Yum! I can’t compare to the original since I haven’t made that, but loved my adaptation. It was good hot, cold for the 2 days it took me to finish the pie…
I’ve since made another. This time no meat, but I added a can of green chiles to the onions and left out the basil. Another winner. My version(s) may not be southern but they were tasty and I am so pleased to have been introduced to Tomato Pie!