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Fact: this is not a traditional tomato pie recipe. A traditional tomato pie has a pie shell, fresh garden tomato slices, and mozzarella cheese on top. This Sicilian tomato pie is basically a deep dish pizza, with heavy sauce, and a dusting of Parmesan cheese on top of the pie. Perfect crowd-pleasing recipe for game day or parties, especially paired with a Caesar salad.
Tomato Pie Pizza
Tomato Pie!!!!!! I’m so excited to share this recipe 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 always had one thing in common: cold tomato pie and Italian hoagies! These recipes are Summer traditions that hold a special place in my heart.
Growing up, we bought store-bought tomato pies. Bake Meister, Corropolese, De lorenzo’s tomato pies were some of our family favorites. But since moving to the Hudson Valley, I’ve been sorely missing my easy access to tomato pies. So obviously, had to make my own!
Ingredients for Tomato Pie
- Active Dry Yeast: For best results, I don’t suggest using another variety of yeast. The yeast is what activates the homemade pie crust to rise in the oven.
- Water: You’ll want it warm, but not super hot, around 110 to 115 degrees.
- Sugar: Granulated sugar works best but in a pinch use brown sugar or even honey.
- All-Purpose Flour: I don’t suggest subbing wheat flour or nut flours. A 1-for-1 gluten free flour would be your best bet.
- Salt and Pepper: Use whatever you have on hand.
- Olive Oil: It doesn’t need to be super fancy olive oil, but don’t sub it with canola or vegetable oil.
- Cheese: I love adding freshly grated Locatelli on top of the pie. But if you’re vegan, leave this off. You could also melt mozzarella cheese, a cheese mixture, or even a mild cheddar cheese or sharp cheddar on top of the pie.
- Tomatoes: You’ll use a combination fresh Roma tomatoes and store bought tomato puree and tomato paste. If you can’t find Roma tomatoes, use another plum tomato or cherry tomatoes with thin skins.
- Garlic: Use fresh garlic here, do not sub garlic powder.
- Balsamic Vinegar: Adds a punch of acidity to the tomato sauce and enhances the flavors in it.
- Dried Spices: Dried basil and oregano add flavor the sauce. You can add fresh basil, fresh parsley, or even green onions on top of the pie.
How to Make Tomato Pie
- Make the Crust: You won’t need pie weights for this, but you will need a stand mixer fitted with a dough hook. And a large baking sheet so you can press the crust into a single layer. The crust will need to rise until it doubles in size, this usually takes an hour.
- Second Rise: Preheat oven to 500 degrees 30 minutes before baking. Press the dough into a single layer, then poke the top of the dough for a fork, popping any large bubbles. Cover pan with plastic and let dough rest for another 30 minutes.
- Bake: You’ll start blind baking the crust, with no sauce on top. Pre baking the crust this way ensures it doesn’t get soggy. Then you”ll remove the pie from oven, top with tomato sauce, and finish baking.
- Cool: Let the pizza cool for a few minutes before slicing and serving. This allows the crust and sauce to firm up a bit. Then top of with grated cheese and any fresh herbs.
You can serve this pie straight from the baking pan, on paper plates, or even on paper towels – perfect for casual parties and gatherings!
What is Italian Tomato Pie?
So, what is tomato pie you may ask? 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!
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). Coat a large baking pan 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.
You’re right — I DO need a slice. Or 12. Yumness! 🙂
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!
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! 😀
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.
Your timing is impeccable! A few of my food friends and I were literally just talking about tomato pie, and here is your post!
This looks exactly my kind of thing. Can’t wait to give it a try!
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!
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 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.
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