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This Sicilian Tomato Pie can be served hot or cold! The crust is thick and chewy and the sauce is sweet and tang. Perfect for Summer parties!
Tomato Pie Pizza
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: Cold Tomato Pie! It’s simply Summer tradition.
Italian Tomato Pie
So, what is tomato pie you may ask? Ummm… It’s only my childhood Summers in a slice! 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. It’s usually served cold, but equally delicious warm or at room temperature.
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
Tomato Pie
Ingredients
FOR THE CRUST:
- 2 packets active dry yeast
- 1 and 1/2 cups water, very warm (about 110 degrees)
- 2 tablespoons sugar
- 3 and 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
FOR THE SAUCE
- 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
For the Crust:
- 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:
- 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.
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!
Cold pizza is really (oddly) refreshing – especially in the Summer heat!!! I hope you try this, darlin’!
L9ve tomato pie foe that
First try, came out pretty good, the sauce is a little acidy but the flavor was great!
first time as well but it detect a slight sweetness—excellent
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
This type of pizza actually originated in Naples
This type of pizza actually originated in Naples
Just making this. I am originally from Montreal and love this pie. Can I bake it in pizza oven? Thanks
I’m also from Montreal, and our family used to buy these all the time. We would either get them from the grocery store, or when I was coming back from Jean Talon, I would bring one back from an Italian bakery that’s down there.
The ones from the bakery were the best.
Another ex-Montrealer here. We used to pick up this sheet pizza from italian bakeries in St-Leonard and LaSalle. Glad I found this recipe as I can’t find this type of pizza in Toronto! Can anyone tell me if it’s possible to freeze the dough and use at a later date?
Absolutely pizza dough and tomato sauce can be frozen and used later. I always make extra and freeze it.
I am from the Montreal area and love this bread pizza. I buy mine on the corner of Beaubien and Clark. I have looked for a long time for a recipe to make it at home. I am really happy to have found this .
yep same here I just came back to see how to do the dough’s cook time. I already made my sauce I normally go to the only 24/7 bakery in Montreal because its only 5 min drive from me but to be able to make this myself.. its even better.
No I wouldn’t try baking a pizza in a pizza oven. Only things like apple pies
I don’t care what you call this – cold pizza or tomato pie, it looks and sounds scrumptious. I’ve had POM (Pizza On the Mind) all week. Again, I think it’s time!
Ha! POM… I love it.
Whoa! Looks awesome!! Never heard of it, but that just mean I must make it! Thanks for the recipe!
It is awesome! I hope you give a go, girl!
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
Hey Deb! I lived in King of Prussia for years, so I feel your pain!!! Please let me know how it turns out 🙂
I grew up in Philly and I still to this day LOVE THIS. My sister gets me some when I come up to visit her. I have made various recipes of this over the years …..I will be adding this to my recipe book
Collegeville Bakery on Ridge Pk in Collegeville makes an awesome tomato pie! We used to live there. My husband’s familiy is from Italy & they loved it!
I’ve never heard of tomato pie! But since I don’t love a ton of cheese on my pizza, it looks like it would be right up my alley. I love foods that bring back memories 🙂
This is definitely light on the cheese; it’s all about the crust and sauce!
Light on cheese and you will not miss it!
This looks exactly my kind of thing. Can’t wait to give it a try!
Your timing is impeccable! A few of my food friends and I were literally just talking about tomato pie, and here is your post!
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.
Wow, I have never had tomato pie!!! When I first saw it my first thought was totally “Is that a Sicilian pizza without cheese?” lol
It looks super tasty, and ya gotta love summer traditions! 😀
Was introduced to tomato pie 6 months ago and have been pining for my next slice. Just awesome Ashley. I love that it was a part of your family events growing up too!
I’m so happy you’ve experienced this before!
You’re right — I DO need a slice. Or 12. Yumness! 🙂
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.
Hey fellow PA girl! I think it’s a KOP/ Norristown thing haha.
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 🙂
Miss my tomato pie so much, live in Florida now but was from Roxborough section of Philadelphia. First taste was from a Manayunk bakery that closed when I was teen then Conshohoken bakery and Norritown. Love mine not so sweet and my husband wants me to make him some. Can you tell me where you would get yours from?
Hi Fran I see that you are from Roxborough. I had my first tomato pie from that same bakery. I left when I was 13. Although I left my older brothers still live there. I went to Cook Wissahickon, fourth grade at St. John’s And Levering before moving to Nashville. What is your maiden name? Did you know any of my brothers, George, Joe or Tom Barr? My name is Michael.
Sounds yummy! My favorite part of pizza is the sauce…so I’m sure I’d love this!
Yum! This reminds me of the “pizza” I had in a small border town of Poland years ago. Brings back such great memories!
Poland?! That sounds awesome.
I’ve never heard of tomato pie before but boy does that look good! No wonder you didn’t share, i don’t blame you!
Thanks for sharing the recipe and I hope you link it to this month #bakedwithlove
http://www.roxanashomebaking.com/dill-caraway-rye-bread-recipe-bakedwithlove/
Thanks
What a great recipe, this looks absolutely delicious! 🙂
I have never heard of tomato pie but now I need slice or two!
YES YES YES YES!! Home run!
Love this so much.
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 🙂
What vibrant color! I feel like I can just taste this through my screen.
I’ve never heard of tomato pie, but I think I may have to try it now! Sounds so perfect for summer. 🙂
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
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.
This is my kind of pie. Yum!!
I only recently discovered this masterpiece when we moved up the street from an Italian bakery, BEST EVER!
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
This looks so good, I’ve love a big slice for dinner tonight!
There was a local grocery store where I grew up that sold something similar. It was a little less saucy and much heavier on the oregano, but so, so tasty. I need to try making this!
Oooh yum! A big slice of this for dinner sounds so good right now!!! I have never had tomato pie but now I must, thanks for posting this Ashley.
I’ve never had tomato pie…it sounds like I’m missing out, for sure! This sounds awesome! 🙂
i love tomato pie! this looks like a great version, well worth trying. 🙂
First time we have heard of tomato pie!!! We would love this for sure!
I’ve never heard of tomato pie before but I’ll never forget it!
I have to have this…I mean just right up my alley!
This looks so much like the tomato pie at Aliada’s in Astoria that I was obsessed with. Thank you for the recipe!
Oh my goodness, this is almost exactly like the slices of focaccia pizza I used to get at an Italian bakery near my house as a kid. Nostalgia!
I adore tomato pie! This looks like the kind my mom used to get when we had friends over. SO good. I have to try making it at home. 🙂
That’s one delicious pie that I want to sink my teeth into!! Yum 🙂
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!
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! 🙂
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!
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
Oh Brad… that pie is one of my favorite comfort foods! I really hope you love it. Please let me know 🙂
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!
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.
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!
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!
I made this For
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! 🙂
Hi Maddy! This comment totally made my day. SO happy I could help another Philly native have a little taste of home AT home 😉
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%
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!
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.
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 🙂
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
The tomatoes we roast then blend?
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.
Hope you enjoy it as much as we do, Mike! Happy New Year 🙂
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!!
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.
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.
Hi Cece! I’ve been to New Castle many times 🙂 I hope this tomato pie recipe will bring a little slice of home to you in Birmingham!
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.
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.
I’m so happy you found this recipe, Natischa-ann! I hope you enjoy it as much as we do 🙂
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.
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!
You’re welcome! I can’t wait to hear how it turns out, Heather 🙂
Tomato pie by name might be a local gem, but the food itself is not. Any Italian bakery in North America worth its salt makes this style of pizza. I grew up in Montreal, and this is one of the things I would eat on a regular basis. So definitely not local to Philadelphia, or Pennsylvania. And if you know of a good Italian bakery that doesn’t make this, then it’s not a good enough bakery. This and pizza bianca, the white pizza with garlic and/or rosemary. Kind of like focaccia, but not.
LOL!! Tomato Pie is definitely a North East goodie!! I now live in Florida and they don’t have a clue what Tomato Pie is.. I just saw a contest that they had in Delaware for the Best Tomato Pie. DiFonzo’s was the Winner!! I used to get mine from Serpies.. in Elsmere Del. This recipe looks closer to anything else i’ve seen. I am going to try it.. I miss Tomato Pie. And it’s served Room Temp..
My father’s Aunt Stella made this when my dad was a kid back in the 1940’s/50’s. She also sold baked goods. This was what she called pizza. To this day my father will not eat traditonal pizza with mozzarella cheese, He’s always lamented how his Aunt Stella made pizza. I vaguely remembered trying it when I was a kid, but by then Aunt Stella was very old and didn’t bake that often. I remember asking where is all the gooey cheese? I was thrilled to stumble across this recipe. I showed the photos to my father and he was so excited. He excalimed “That’s Aunt Stella’s pizza!” I will be trying this soon, he’s been asking when he’s going to get to try it!
Is this Philly Style? I am trying to figure out what the difference between Philly and Utica Style is. I grew up with this too, I love it! Too much probably 😀
My husband grew up in Utica. Some of the family still lives there. When we visit there we always got tomato pie just love it. Going to try this recipe and see how my Italian/Sicilian husband likes it.
I grew up Easton, Pa. and Tomato Pie was a standard for most of my young life. We used to buy it from New York Italian Bakery in P’burg, NJ. When the owner died, that was the end of what we love to eat. We did find another place right in Easton that made it, but it was not the same. I am hoping this comes close. If it does, I will be making it often. My kiddies have never tasted Tomato Pie, so it this works, a new generation will learn how to make and enjoy this fantastic food. Thank you for the recipe!!
Hi Dominic
I just came across this site, and saw you’re reply. I am from Phillipsburg, and yes, New York Italian Bakery pizza was the best. I’ve lived in Texas now for 33 years, and trying to find good pizza is difficult. I’m curious if you made this? I’m thinking of making it today.
Jill
Hi Ashley, what size is the large baking sheet you use? I think the one I used is too big because the sauce did not cover the whole crust. I’m a native of Roxboro but moved when I was 13 that was 40 years ago but I still have family that live there.
HI, I’ve made this several times and it’s delish! But I do find the dough is really runny and never really forms a ball. Any suggestions?
Hi Alison. Sounds like the dough may need an extra 1/4 cup of flour or so 🙂
Norristown native here. While this recipe isn’t a substitute for Corropolese (the best tomato pie IMO), it is really good. I live in the Poconos now and make this when I need a taste of home. Thanks for sharing!
Was also a Norristown resident as well, been in the Poconos now for 20 years – Bake Meister in Jeffersonville was the best thing going for many years (so sad that they closed). Corropolese uses way too much basil in their sauce and never liked their tomato pie just because of that.
Native as well. I’ve been in CO for 5 years and really miss tomato pie. There was always a battle of which was the best. Bake Meister all the way for me! So sad when it closed.
Thanks so much for sharing. It’s an amazing recipe. We have been tomato pie fans for many years!(philadelphia Italian market). We are big pizza fans too. But recently my husband had to go off cheese. So this is a great replacement! This recipe will be used a lot as a replacement for our Friday night pizza nights. By the way in the middle of raising the dough I had to leave so I stuck it in the fridge for a couple of hours… It still came out great. I let it warm up before I put it in the oven! Thanks again!
Saw this recipe and I am going to have to try it. There was a place outside Norristown that had great tomato pies many years ago. Now in NC no one has any idea of what it is or what tjey are missing…..Lii fix that, if I share
Hi! I want to try this! I know that homemade crust is best, but if I’m short on time is there a quicker crust I could use? Like pre-made? Thanks so much
I’m from Wilmington DE. We’ve always had many Italian bakeries with tomato pie. So many of them have died but Serpe’s is still in business. Will try this recipe for our next family celebration. Looks good
This is the best recipe ever. I was born and raised in Boston, so I am no stranger to pizza. We call this Pan Pizza, my family came from Italy and settled in the North End off Boston, I grew up on this stuff, as soon as I started teething, I was eating pizza. You have knocked this recipe out of Fenway Park for sure. I am very impressed with this recipe. I wouldn’t even try to put my own spin on this, as I usually do with most recipes. You nailed it sister. Thank you for sharing this. Madonna Mia, will you marry me?
We’re philly people and we absolutely love tomato pie. I just made this. So incredibly good! Better than anything we’ve had in philly. A+!
Holy cow ! This recipe is spot on as I remember tomato pie when I was a kid. I grew up in Morrisville, PA across from Trenton, NJ and all my friends would beg their parents to take them to McDonalds but I would trade a hundred McDs for one visit to Mary’s Tomato Pies in town. This recipe is a culinary time machine for me, Thank you.
This recipe is legit Tomato Pie. I have made this so many times it isn’t even funny. My kids prefer this over any other pizza. I also grew up outside Philly and summered at the Jersey shore and this is exactly what I remember eating as. a kid. Bravo!
Only thing I will say is it always makes more tomato sauce than I need. I just freeze it and make a half batch of dough later, so it cuts my dinner making time in half. So good!
I’ve this 3 times already! Sooo yummy!
I love this recipe! This is a pizza that we grew up on. My mother would buy it at the local Italian Deli. I moved to BC from Montreal a while back and can’t find this pizza anywhere so decided to make it myself. OMG, it brings back such good memories.
Another Montrealer here living on the West coast they have no clue what I’m talking about. I usually explain it as a cheese pizza without cheese I have to try this!
Thank you for this recipe! It is seriously the most delicious tomato pie we have ever eaten. My husband and I are from the suburbs of Philadelphia and moved to South Carolina a year ago, so most of our Philly favorites can’t be found here and we consider ourselves somewhat of food snobs. This tomato pie is a hit every time and never lasts long. Even my 3 year old devours it and goes on about how good it is! It’s definitely a monthly dinner for us now!
Hello! I know this is an older post and I don’t have time to look through comments if this was answered but currently making this so fingers crossed you can reply soon: I’m wondering if the 3 tablespoons of olive oil in the sauce is the same olive oil you drizzled on the tomatoes to oven roast or a separate amount used in the sauce you make on the stove top while the tomatoes are roasting? It just says put in remaining ingredients for sauce so it was a little unclear to me and just want to make sure I’m not putting in extra oil I don’t need. Thanks!
p.s. We lived in Philly for almost a decade and we used to make this there but it’s been so long now that I had to make some today with all our tomatoes from the garden 🙂
Love this classic tomato pie. Used to go to the Italian market in Philly and buy it. I think this recipe is just as great. I prefer more garlic in the sauce so I use 6 cloves. To me it seems you can never have enough garlic. Thanks so much for sharing. My family thinks it’s the best, better than the commercially available ones.
This pizza is very close to the one we used to buy at Segatore Bakery on Christophe Colomb in Montreal in the 70’s and 80’s.
Great memories !!!!
I think this recipe is GENIOUS! I am obsessed with this tomato pie. I’d never ever heard of tomato pie. I’ve never made a pie before. I make tomato pie tomorrow I am so excited for.
Yay! Let me know how it turns out!
I’m going to try to make this.
I’m living in Fl now.
Originally from phila, Montgomery county area.
My sister would get these for parties all the time. No where in Florida sells them.
Can this tomatoe pie be made ahead of time and frozen? If so, would you par bake the dough, dress and freeze? Would you cook from frozen or not and at what temperature?
Hi Jackie. I don’t suggest freezing this tomato pie.
Hi Ms. Manila,
I will be trying this recipe for tomato pie. When I was little my older sister and I would go to Three Little Bakers in Wilmington Manor and get a slice of their “over the moon” delicious tomato pie for a quarter. When the internet did a search your site came up. I can’t wait.
I’m excited for you! Enjoy!
Your sauce is absolutely delicious! Like all the other Montrealers I am delighted to find a recipe to make this tomatoe pie that we love soo much to buy in Little Italy. I have one question, what is the size of you baking pan? Does this make one or two? Finally I had two questions, lol
Hi! I used a large cookie sheet (half sheet) which is approximately 18×13-inches and that makes one pie.
I’m an ex Montrealer, and was so excited to make this pizza. So delicious. I have only used bread flour for this recipe. Going to try regular flour next time to see which one I prefer.
I made two of these pies for Super Bowl yesterday and they were an instant hit. We’re not from an area with Tomato Pie is a thing, so people were a bit skeptical. After one bite they were converts and already planning when I could make it again. 5 out of 5… would definitely recommend.
Ex Montrealer as well, made this many times, so delicious. Tweaked it differently today, used 2 cups of Passata and 3 Roma tomatoes. Oh, so delicious, and it freezes well too!