{"id":1275,"date":"2007-07-20T16:16:58","date_gmt":"2007-07-20T23:16:58","guid":{"rendered":"http:\/\/www.redeaglespirit.com\/arrrgh\/rerun_farmers_t\/"},"modified":"2007-07-20T16:16:58","modified_gmt":"2007-07-20T23:16:58","slug":"rerun_farmers_t","status":"publish","type":"post","link":"https:\/\/www.redeaglespirit.com\/arrrgh\/rerun_farmers_t\/","title":{"rendered":"Rerun: Farmer&#8217;s Tomato Pie"},"content":{"rendered":"<p>I posted this recipe in May of 2003.  Rather than have you search the files, I&#8217;ve reposted it for you.  The recipe came to me from my sister, Nan, at <a href=\"http:\/\/www.redeaglespirit.com\/nan\/\">Just My Opinion<\/a>, and it&#8217;s the perfect summertime recipe for tomato and basil lovers!<br \/>\n<b>Farmer&#8217;s Tomato Pie<\/b><br \/>\n30 minutes preparation<br \/>\n32 minutes baking<br \/>\n10 minutes stand time<br \/>\n1           piecrust<br \/>\n1 1\/3     cups shredded Italian blend cheese (5 ? oz.)<br \/>\n4 cloves garlic, minced<br \/>\n2 Tbsp.   Fine dry breadcrumbs<br \/>\n2 lbs.     Ripe tomatoes cut into wedges<br \/>\n1 cup     Cherry tomatoes, cut in halves<br \/>\n1 tsp     salt<br \/>\n1\/4-1\/2 cup loosely packed small basil leaves<br \/>\nPreheat oven to 450 degrees F.<br \/>\nPie crust<br \/>\nRoll out a prepared piecrust to a twelve-inch circle.  Place in a 9&#8243; quiche pan or a 9&#8243; pie pan, and trim. If using a pie pan, crimp the edges.  Line the unpricked pastry with TWO thicknesses of foil.  Bake 8 minutes.  Remove foil and bake another 4-5 minutes, until set and dry.  Remove from the oven.<br \/>\nReduce the temperature to 375 degrees.<br \/>\nFilling<br \/>\nSprinkle 1\/3 cup cheese evenly over baked shell.<br \/>\nSprinkle garlic over cheese.<br \/>\nSprinkle 2 tsp. Breadcrumbs over garlic and cheese<br \/>\nTop with 1\/3 of the tomato wedges and 1\/3 of the cherry tomatoes<br \/>\nSprinkle 1\/3 cup cheese<br \/>\nSprinkle 2 tsp of the dry breadcrumbs<br \/>\nTop with 3 of the tomato wedges and 1\/3 of the cherry tomatoes<br \/>\nRepeat last set of instructions once more and then sprinkle with salt.<br \/>\nBake 20-25 minutes or until pastry is golden brown and tomatoes are just beginning to brown.<br \/>\nRemove to wire rack<br \/>\nSprinkle with basil and let stand for 10 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I posted this recipe in May of 2003. Rather than have you search the files, I&#8217;ve reposted it for you. The recipe came to me from my sister, Nan, at Just My Opinion, and it&#8217;s the perfect summertime recipe for &hellip; <a href=\"https:\/\/www.redeaglespirit.com\/arrrgh\/rerun_farmers_t\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/posts\/1275"}],"collection":[{"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/comments?post=1275"}],"version-history":[{"count":0,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/posts\/1275\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/media?parent=1275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/categories?post=1275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/tags?post=1275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}