The basic recipe for tomato pie calls for a thick, porous, focaccia-like dough covered with tomato sauce, then sprinkled with grated romano cheese. Many bakeries and pizzerias have their own variation on this formula. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large aluminum pan and served in square slices.
Tomato pie can be found throughout downstate New York, New Jersey, and the Philadelphia metropolitan area, especially in and around Italian communities. Notable locations serving the dish are Rome, New York, Utica, New York, Trenton, New Jersey,Lewes, Delaware and the Norristown, Pennsylvania area.
The Trenton tomato pie may even predate the Utica variety. Joe's Tomato Pie (now defunct) was first opened in 1910. Papa's Tomato Pie, whose proprietor learned the trade at Joe's, was opened two years later in 1912.
Category:Pizza Category:Italian cuisine Category:American pizza Category:Tomato products
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