{"id":8279,"date":"2011-07-24T15:09:03","date_gmt":"2011-07-24T21:09:03","guid":{"rendered":"http:\/\/fromthefrontporch.com\/WPBlog\/?p=8279"},"modified":"2011-09-11T12:24:04","modified_gmt":"2011-09-11T18:24:04","slug":"tomato-pie-a-yankee-carnivore-version","status":"publish","type":"post","link":"https:\/\/www.beardogco.com\/theroadhome\/2011\/07\/tomato-pie-a-yankee-carnivore-version\/","title":{"rendered":"Tomato Pie: a Yankee omnivore version"},"content":{"rendered":"

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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.<\/p>\n

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. <\/p>\n

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.<\/p>\n

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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.<\/p>\n

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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…<\/p>\n

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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!<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-8279","post","type-post","status-publish","format-standard","hentry","category-food"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/8279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/comments?post=8279"}],"version-history":[{"count":4,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/8279\/revisions"}],"predecessor-version":[{"id":8874,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/8279\/revisions\/8874"}],"wp:attachment":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/media?parent=8279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/categories?post=8279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/tags?post=8279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}