Tomato Pie

/// June 13th, 2013

Tomato Pie

Tomato Pie!!!!!! I’m so excited to share this with you guys! I adore tomato pie, and it’s one of those foods I could eat almost everyday. Growing up, any pool party, family BBQ, or game day (Go, Phils!) always had one thing in common: Tomato pie! It was Summer tradition.

Tomato Pie

What is tomato pie you may ask? Ummm… It’s  only my childhood Summers in a slice!

Tomato Pie

Ok, ok. You deserve a better explanation than that! Tomato pie is basically a cold sicilian pizza, with no cheese (except a sprinkle of grated locatelli). It has a thick, chewy, utterly delicious crust and a thick layer of sweet, tangy sauce.

Tomato Pie

It’s absolutely amazing, you guys! It wasn’t until I moved away from home that I realized tomato pie was a local gem; a hidden treasure all our own. I also didn’t realize how much I would miss it!

Obviously I missed it a lot, because for the last week I finally broke out the yeast and got to creating my very own version. It only took 5 (yes, I’m serious!) attempts before I found a pie that made my mouth sing to high heavens and fall back in time to my Summer days in Pennsylvania. I seriously ate the whole pie in 3 days, and I didn’t even share with the guy! Bad girlfriend…? Nah! I’ll just make another one.

Trust me when I say, you need a slice! xo

Italian Tomato Pie

Tomato Pie – Baker by Nature

FOR THE CRUST

Ingredients:

2 packets active dry yeast

1 1/2 cups water, very warm (about 110 degrees)

2 tablespoons sugar

3 1/2 cups all-purpose flour, plus more if needed

2 teaspoons kosher salt

1/4 cup olive oil

Extra olive oil for greasing pan

Grated Locatelli for sprinkling

Instructions:

In the bowl of a standing mixer fitted with a dough hook, combine the yeast with the warm water. Stir to dissolve and let stand until it looks foamy, about 5 minutes. Stir in sugar, salt, and olive oil. Turn the mixer on low, and slowly add the flour to the bowl. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth, glossy, and elastic – about 10 minutes. Form the dough into a ball and place in a well oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour

When you’re ready to bake! Preheat oven to 500 degrees (F). Line a large baking sheet with parchment paper and coat with olive oil. Place the dough on the baking sheet, and using your fingertips, press dough out toward edges of pan until it’s a large rectangle. Using a fork or small pointed knife, poke the top of the dough, popping any large bubbles. Cover pan with plastic and let dough rest for another 30 minutes. Place baking sheet on your baking stone (or just the oven wrack) and lower oven temperature to 425 degrees. Bake for 15 minutes. Remove pie from ove, top with tomato sauce, rotate pan, and bake for another 10 minutes. Let cool for 5 minutes before removing the tomato pie from the pan and placing on a cooling rack to finish cooling. Top with some grated cheese and serve warm or cold. I love it both ways!

FOR THE SAUCE

Ingredients:

6 roma tomatoes, cut in half

3 tablespoons olive oil

15 ounces tomato puree

2 tablespoons tomato paste

3 cloves garlic, finely minced

1 tablespoons sugar

1 tablespoon balsamic vinegar

1 teaspoon dried basil

1/4 teaspoon dried oregano

Salt and pepper to taste

Instructions

Preheat oven to 350 degrees (F). Slice the tomatoes in half, sprinkle with salt and pepper, drizzle with olive oil, and roast in oven for 45 minutes

While your tomatoes are roasting, combine the rest of your ingredients in a large saucepan and simmer for about 30 minutes (or until your tomatoes are done roasting. Once your tomatoes are out of the oven, give them a quick whirl in the blender, pulsing until it’s a chunky consistency. Add roasted tomatoes to saucepan and continue to simmer until most of the water has evaporated and the sauce is very thick. Set aside until needed for pie.

Tomato Pie



79 thoughts on “Tomato Pie

  1. Kelly @ hidden fruits and veggies

    I’ve definitely never heard of this before, but I’m glad to know about it now! This sounds really good. There was a place with scilian pizza in my hometown and my favorite way to eat it was cold the next day :) There;’s no places like that where I live now, so I’ll definitely want to try this out!

    Reply
    1. Cindy Schafle

      this pie is delicious. My mother, who was Italian made this for all of us every Sunday. All we did was nibble on this all day. Was great hot or cold Was better then pizza

      Reply
      1. Deb Smith

        Plymouth Meeting Pennsylvania girl transplanted to Ohio…my daughter’s and I miss tomato pie almost as much as cheese steaks….can’t wait to try this. .. Thanks

        Reply
  2. Christina @simplyyum

    Looks so tasty! Never heard of it before but I love Sicilian style pizza. I like that its minus all the cheese seems like it’d be a bit more refreshing in summer months than a pizza smothered in heavy cheese.

    Reply
  3. Faith @ Pixie Dust Kitchen

    I have never heard of tomato pie, but with how much you’re singing it’s praises I think I might have to try it! You’re right that it’s a local gem, because I’m from PA too and I’ve never heard of it.

    Reply
      1. Alyssa

        Was amazed to find this in my feed on Pinterest! Love me some tomato pie…but definitely not just KOP area. I’m in the Lehigh Valley/Allentown area and we have some good stuff here! So glad to see this…might have to try myself :)

        Reply
  4. Alyssa (Everyday Maven)

    I can’t even handle these pictures. You know I haven’t been eating grains and seeing real tomato pie is painful lol!

    My favorite is Sarcones on 9th Street and this old-fashioned Italian tomato pie joint in the Northeast.

    Love this little piece of home this morning! Thanks :)

    Reply
  5. Kristina Wagner

    I can appreciate this recipe living in Philly. We have a fantastic old school Italian eatery down the street that makes the most amazing tomato pie. I must confess I have never thought about making it on my own… love it though!

    organicyogikitchen.com

    Reply
  6. Jackie @ Domestic Fits

    I kind of love that you took 5 tries to get what you wanted because I do the same thing. My poor husband, “is this one better, or the last on?” and he just thinks they all taste the same. But it’s about the details!
    This looks amazing, I’ve actually never had a tomato pie, but I can totally see how awesome this would be after a long day at the beach.

    Reply
  7. Stacy | Wicked Good Kitchen

    Girl, you had me at “childhood Summers in a slice”! Fer shure! Your tomato sauce looks velvety smooth and I just adore your story…this pie’s history and how you had to perfect the crust in 5 attempts. Love that it was a local favorite, too…making it that much more special! Thanks so much for sharing, girlfriend! xo

    Reply
  8. Meghan

    I just said to one of my friends that it’s impossible to get a good slice of Sicilain in Boston… Guess I don’t have to wait till I go home now! Looks so, so good and totally worth the 5 tries!

    Reply
  9. Vanessa Figueiredo

    Girl, this looks amazing! Thanks for sharing. I’ve been collecting some Italian recipes, because my husband is half Italian and is craving for dishes like that!
    Oh my God, I’ll be making this for sure! :)

    Reply
  10. peggy kriebel

    we use to get our tomato pie at Bake Meister in Norristown pa, moved out of state, and no longer able to find it.Thankyou so much for this great looking recipe!

    Reply
  11. Brad

    Hi Ashley,
    I found your site doing a search for “Old Fashioned Tomato Pie” on google and am waiting for the dough to rise…just a few more minutes and I will be indulging in one of my favorite things…I can tell from your pictures of food you are really into it, me too lol…..anyway thanks for the recipe, I can’t wait to get it out of the oven.
    Brad

    Reply
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  13. Peggy Esposito

    I was in PA this Christmas and a guest at the party brought a tomato pizza directly from a baker in Philadelphia…I’d never had anything like it and managed to sneak 4 squares off to take home – even days later it was great after heating in the oven for a few minutes to crisp it up again – thank you so much for sharing this – I can’t wait to make my own at home!

    Reply
    1. bakerbynature Post author

      Hi Peggy! I’m originally from Philly… best tomato pies in the world come from there! I’m sure of it 😉 I’m so glad you discovered this treat over the holidays, and let me know if you have any questions before making your own.

      Reply
  14. Marie

    Hi! I just wanted to say YUM! I made this tonight for my husband’s birthday and it came out fabulous! He is from Hatboro-Horsham area and we love eating Tomato Pie when we are in town. It wasn’t as difficult to make as pizza either because the dough was a great consistency that was easily pliable. Thanks so much for this!

    Reply
    1. bakerbynature Post author

      Hi Marie! What an awesome birthday dinner :) You’re a sweet wife! I am very familiar with that area and worked pretty close by when I was in college; it’s a small world! Thank you for reporting back and letting me know this was a hit – it means so much to me!

      Reply
  15. Maddy

    I made this for dinner tonight and it was AMAZING!! My husband is from Philly and he couldn’t stop eating it. Thanks for the recipe! :)

    Reply
  16. Paula

    Made this a couple of nights ago and it didn’t last long. Thank you for taking the time to get it right b/c you nailed it!! I could not stop tasting the sauce when I was making it. SOOOO good. I had it both warm and cold and like both ways equally. The kids ate it and LIKED it too which always makes for a keeper. I could seriously eat this all the time. For anyone interested in the calorie/fat break-down I entered all the ingredients into caloriecount and this is what it came up with. I cut mine into 24 pieces so a serving size is one slice.

    Nutrition Facts
    Serving Size 1 serving (63.0 g)
    Calories 113 Calories from Fat 20
    Total Fat 2.2g3%
    Saturated Fat 0.3g1%
    Sodium 200mg8%
    Potassium 71mg2%
    Total Carbohydrates 17.2g6%
    Dietary Fiber 1.4g6%
    Sugars 3.5g
    Protein 2.2g
    Vitamin A 7% • Vitamin C 9%
    Calcium 0% • Iron 6%

    Reply
    1. bakerbynature Post author

      Paula, your comment made me so happy :) I worked tirelessly on this recipe last Summer so I am thrilled you and your family are enjoying it! And thank you for providing other readers with the nutritional breakdown – you rock!

      Reply
  17. Deb

    I just found this recipe! Thank you, Thank you for bringing me back home. We were transferred to the South (from Upstate NY) 18 years ago. Since then, no family or friend has been allowed to visit without bringing me TOMATO PIE from home. There wasn’t a celebration that didn’t have tomato pie and, back home, it came in huge boxes with two layers per box. You had to be quick to get your fill. There hasn’t been a single Northern transplant that I’ve asked here that has ever heard of it and, for years I’ve tried to duplicate it with no luck. Bless You. NOTE: I made the dough in my bread machine on the dough setting. Had to add more flour and yeast but, all was good.

    Reply
    1. bakerbynature Post author

      Hi Deb. Your comment has made my day! I moved from Philly 8 years ago and I too missed tomato pie like crazy. None of my friends had even heard of it, so I knew I had to perfect the recipe asap. Thank you so much for letting me know you enjoyed this recipe :)

      Reply
  18. Bliss

    I just found your recipe and I’m so excited to try it! For the sauce.. It says 15oz tomato purée. Is that from the tomato

    Reply
  19. Mike

    Other than family, there isn’t anything I miss from home as much as tomato pie. This looks so good, I can’t wait to try it.

    Reply
  20. Kristin

    My friend from the Philadelphia area introduced this to me. I was thinking about it one day and was so excited to find your recipe! I tried it last week and it came out great! I will be making it for a party. Is it ok to make the dough ahead of time and refrigerate over night or is it better to make day of?
    Thank you!!

    Reply
    1. bakerbynature Post author

      Hi Kristin! I am so happy you have discovered the deliciousness of tomato pie :) I have never tried making the dough in advance, and due to the finicky nature of yeast, I am unable to say if it would work or not. If you decide to give it a try, I would love to hear your results.

      Reply
  21. cece cole

    I am from New Castle Delaware and would go to 3 Little Bakers in Wilmington Manor and would buy tomato pie for 25c a slice. I do love it a lot. I will be trying this recipe when I can get my hands on decent roma tomatoes. Hopefully there will be some available at the farmer’s market in Birmingham, yes, Alabama.

    Reply
  22. Bev

    Hi the tomato pie looks delicious, but I’m from central NY and I’m living in NC, so when I get back home I always go to Utica to Roma’s on Bleecker St to get my tomato pie. If you’re from central NY you know that you can flip that piece of tomato pie every which way and the sauce doesn’t fall off. I think this recipe would be good for pizza after you add mozzarella cheese on it…I’ll have to give it a try.

    Reply
  23. Natischa-ann Lalonde

    I grew up in LaSalle, Quebec and growing up, my friends and I lived on Tomato Pie…but we never knew the name because they called it something else in French (it’s the law). Only ONE place, Bruno’s Pizza, made it. It defined my 27 years in that province. We’d drive out of our way just to go buy it. Now that I’ve been in BC for 19 years, I finally find out the name of it and recipes for it. You have no idea how thankful I am.

    Reply
  24. Theresa

    Just came back from Montreal (over 1200 kms away) and brought 2 home. So happy to have found this recipe. Now I can make it and have it any time instead of only once a year!!! I can also adjust dough to gluten free for family members.

    Reply
  25. Heather Yueng

    I am from Providence, Rhode Island. Some older folks refer to this as tomato pie but most people know it as “pizza strips”. It is sold cut in 4″ x !2″rectangular slices at almost all Italian bakeries (and there are many) throughout the state but especially on Federal Hill in Providence. I know live in Scranton, PA and have never seen it here. I would say I need to go to Philly but, now that I have your recipe, there is no need for a road trip. Thanks!

    Reply

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