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.
Laura says
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+!
Giovanni Grifarria says
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?
J Salve says
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
Linda says
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
Brian H says
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
Donna Klimowicz says
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!
Kat says
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!
Ray says
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.
MT says
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.
Alison says
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?
bakerbynature says
Hi Alison. Sounds like the dough may need an extra 1/4 cup of flour or so 🙂
Michael Barr says
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.
Dominic Re says
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!!
Jill Jones says
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
Judy says
Making this today. Live in Easton also and miss New York Italian bakery to this day!