Old-fashioned tomato pie is totally a thing in South Jersey and Philadelphia. Pizza shops and bakeries all over the region have their own versions.
This one uses fresh plum tomatoes in the sauce. So I’m definitely making this on heavy rotation when it’s peak Jersey tomato season.
This dough comes together really easily. As always with using yeast, this recipe is a bit of a project, meaning you need a lot of time and patience. So be sure to set aside a few hours to get er done.
You may make the sauce in advance, and it is totally freezable. I like this fact as I am a super prepper.
The sauce is on a sweeter note with a little bit of sugar and a splash of balsamic vinegar. I put out red pepper flakes and oregano for The Husband and Son because they like spice in pretty much everything.
Sicilian Tomato Pie
Course: Lunch, DinnerCuisine: ItalianDifficulty: Medium12
servings30
minutes50
minutes2
hoursOld-fashioned Sicilian Tomato Pie is quite a treat.
Ingredients
- For the dough/crust to make 1 tomato pie
2 packets rapid or quick-rise yeast (14 grams total)
1 1/2 cups warm water (110 degrees F)
2 Tbsp. sugar
3 1/2 cups all-purpose flour
2 tsp. salt
1/4 cup extra virgin olive oil
Drizzle of olive oil to grease the parchment paper on baking sheet
- For the sauce (makes enough for 2 tomato pies). Remaining sauce may be frozen for future use
12 roma or plum tomatoes, sliced in half lengthwise
4 Tbsp. extra virgin olive oil, divided
8 cloves of garlic, minced
1 tsp. dried oregano
1 1/2 tsp. dried basil
1/2 tsp. salt, divided
1/2 tsp. fresh ground black pepper, divided
1 28 ounce can tomato puree, I prefer Cento
1 Tbsp. balsamic vinegar
1 tsp. sugar
2 Tbsp. fresh basil, chiffonade, plus more to top if desired
1/4 cup fresh parmigiano or romano grated cheese to top
To serve if desired: More dried oregano and crushed red pepper flakes
Directions
- For the dough/crust
- Attach dough hook to standing mixer.
- In bowl of standing mixer, add yeast and warm water. Stir and let stand for about 5 minutes until mixture is foamy. Stir in sugar, salt and olive oil.
- With mixer on low, add flour to the bowl about 1/2 cup at a time. As the dough comes together, increase the speed to medium. Scrape dough from sides of bowl if necessary. Mix until dough is smooth and elastic – about 8-10 minutes.
- Oil a glass bowl. Place dough in a ball into the oiled glass bowl. Cover with plastic wrap and set in a warm place to rise until doubled in size, about an hour to an hour and a half.
- Line a 17.25 inch by 11.5 inch baking sheet with parchment paper. Drizzle a tablespoon of olive oil over the parchment paper and brush to coat the paper in olive oil. I like to use a pastry brush.
- Place dough onto prepared baking sheet. Lightly oil your fingertips and press the dough out to fill the baking sheet evenly. Poke the dough with the tines of a fork. Cover with plastic wrap and set aside to rest for about 30 minutes until ready to bake.
- When ready to bake the tomato pie, preheat the oven to 500 degrees Fahrenheit and set an oven rack on the center tier. Remove plastic wrap from the prepared dough and place the baking sheet in the oven onto the center rack. Immediately lower oven temperature to 425 degrees. Bake for 15 minutes.
- Remove crust from oven. Carefully top with tomato sauce (recipe below). Bake for 10 more minutes.
- Remove from oven and cool for 5 minutes. Grate fresh parmigiano or romano cheese over top of sauce. Cut into 12 slices and serve. Add fresh basil, red pepper flakes and/or oregano if desired. Pie may be enjoyed warm, at room temperature or cold.
- For the sauce :
(Please note: This recipe makes enough for 2 pies. You may freeze extra sauce for later use.) - Preheat the oven to 350 degrees Fahrenheit.
- Place plum tomato halves, cut side up, onto baking sheet. Drizzle with 2 Tbsp. olive oil. Season with 1/4 tsp. salt and 1/4 tsp. fresh black pepper.
- Roast tomatoes for 25 minutes. Rotate pan and roast for 15-20 minutes longer. Remove tomatoes from oven and set aside to cool
- While the tomatoes are roasting, add remaining 2 Tbsp. olive oil to a large pot of Dutch oven over medium-low heat. Add garlic. Cook for 30 seconds. Add tomato puree, remaining 1/4 tsp. salt and 1/4 tsp. black pepper, dried oregano, dried basil, fresh basil and sugar. Bring to a gentle simmer. Simmer for 10 minutes.
- Once roasted tomatoes are cool, add to a blender. Pulse 5-8 times so that tomatoes are slightly pureed and chunky.
- Add roasted tomatoes to the simmering pot along with balsamic vinegar. Simmer for 15 minutes partially covered, stirring occasionally. Set aside until ready to use.
