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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.
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+!
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?
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
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
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
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!
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.
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 🙂
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.
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
Making this today. Live in Easton also and miss New York Italian bakery to this day!