Philly Tomato Pie is a delightful dish that brings together the fresh flavors of tomatoes, delicate herbs, and a perfectly crispy crust. This recipe beckons you with its warm aroma and colorful presentation, making it an irresistible option for any gathering or a comforting dinner at home. With its unique combination of ingredients, this nourishing meal speaks to the heart and soul, reminiscent of family get-togethers and warm summer days. What makes this Tomato Pie even more appealing is how simple and quick it is to prepare, especially when following a Step-by-Step approach that guides you through the process with ease.

Ingredients

• 320 g warm water (~ 1 1/3 cups): The base that brings the dough to life, awakening the flavors in each bite.
• 3/4 tsp active dry yeast: This tiny ingredient works magic, helping the crust to rise and become fluffy.
• 1 1/2 tsp honey (or sugar): Adds a touch of sweetness to balance the acidity of the tomatoes.
• 1/4 cup olive oil (1/4 cup + 2 tbsp divided): Rich and aromatic, it enriches the pie and enhances flavor.
• 400 g flour (~ 2 3/4 cups): A fundamental component that forms the delicious, chewy crust.
• 1 1/4 tsp Diamond Crystal kosher salt: Essential for flavoring the dough and balancing the ingredients.
• 1/4 cup water: This little addition helps to create the perfect dough consistency.
• 1 tsp salt: For enhancing the taste of the overall dish.
• 28 oz can whole peeled tomatoes: Juicy and flavorful, they form the heart of the pie.
• 3 tbsp olive oil (2 tbsp +1 tbsp divided): An additional drizzle that elevates the flavor of the tomato sauce.
• 2 cloves garlic (peeled): They add a robust aroma and depth to the sauce.
• Salt to taste: Adjust the seasoning to suit your palate.
• Pinch dried oregano: Fragrant and earthy, it adds warmth to the flavors.
• Grated Parmesan or Pecorino: A creamy finish to the dish, bringing richness and a touch of elegance.

Step-by-Step Directions

To make the dough, start by proofing the yeast. In a bowl, mix the yeast with warm water and honey (or sugar). Allow it to sit for about 5 minutes until bubbles form, indicating the yeast is active.

In a large bowl, combine flour and kosher salt, mixing well. Next, add the yeast-water mixture and 2 tablespoons of olive oil to the flour. Use a spatula or wooden spoon to combine the ingredients, ensuring no dry clumps remain.

Cover the dough with a cloth and set it aside to rise until it doubles in size. You can refrigerate the dough overnight for the best flavor, or let it sit at room temperature for approximately 5 hours.

While waiting for the dough to rise, blend the whole peeled tomatoes, garlic cloves, olive oil, and a pinch of salt until smooth. Heat 1 tablespoon of olive oil in a pan over medium heat, then add the blended tomato sauce. Simmer this sauce, stirring occasionally, until it reduces by half—about 30 to 40 minutes. The sauce should become thick and brick-red, a perfect base for your pie. Taste and adjust the seasoning, removing it from heat to cool.

Now, preheat your oven to 500°F (260°C). If using a baking stone, place it in the middle of the oven to warm up.

Punch down the dough and transfer it to a well-oiled baking tray. Use the reserved 1/4 cup of olive oil to grease the tray, then stretch the dough to fill the pan. Allow the dough to rise again for 20 minutes, and then use your fingertips to create dimples all over the surface.

For the brine, mix the remaining water with salt and drizzle it over the dough, letting it rise for another 20 minutes. Once it’s bubbly, gently spread half of the prepared tomato sauce over the dough, reserving the other half for later.

Bake the tomato pie for 20 minutes, watching for the edges to turn golden brown and the top to caramelize, developing dark blistered spots with a rich deep red color.

When finished, remove the pie from the oven and allow it to cool for a few minutes before transferring it to a cooling rack. Top with the remaining tomato sauce, a drizzle of olive oil, a sprinkle of dried oregano, and a generous amount of grated Pecorino or Parmesan cheese. Serve warm or at room temperature, and enjoy the wholesome flavors!

Tips & Tricks

• For an extra flavor boost, consider adding fresh basil or parsley to the tomato sauce.
• If you prefer a crunchier crust, bake the dough for a few minutes before adding the sauce.
• Using high-quality olive oil can drastically enhance the dish’s overall flavor.

Serving Suggestions & Pairings

Philly Tomato Pie is best served warm and can be a star at picnics, family gatherings, or as a light lunch with a crisp side salad. Pair it with a fresh arugula salad dressed lightly in balsamic vinaigrette for a delightful contrast. A glass of sparkling water or a light red wine can complement the flavors beautifully.

Nutritional Information

This Tomato Pie serves approximately 8 portions, with each portion containing around 300-350 calories. Key nutritional details include:

• Carbohydrates: Approximately 45g
• Protein: About 8g
• Fat: Roughly 12g (predominantly from olive oil and cheese)
• Fiber: Approximately 2g

This dish offers a flavorful balance of carbs, protein, and healthy fats, making it a fulfilling option for any meal.

Storing Tips & Variations

To store leftover Philly Tomato Pie, let it cool completely, then cover it tightly with aluminum foil or plastic wrap and refrigerate for up to 3 days. For freezing, wrap individual slices in plastic wrap and place them in an airtight container for up to 2 months. Reheat in a 350°F oven until warmed through.

You can also customize this recipe by adding your favorite toppings such as roasted vegetables, olives, or sliced bell peppers before baking.

Conclusion

Philly Tomato Pie is a wonderfully simple yet satisfying recipe that captures the essence of comfort food. Its layered flavors and easy preparation make it perfect for both novice cooks and seasoned chefs alike. Try this delightful dish, and don’t forget to share your experiences in the comments below!

FAQs

1. Can I use fresh tomatoes instead of canned?
   Yes, you can substitute fresh tomatoes for canned. Just peel and seed them before blending for the sauce.

2. Is there a gluten-free option for the crust?
   Yes, you can use gluten-free flour blends available in stores. Just ensure that the measurements align with the specific blend you’re using.

3. How can I adjust the flavor for a spicier version?
   Adding red pepper flakes or diced jalapeños to your tomato sauce can give it an exciting kick!

4. Can I make the dough in advance?
   Absolutely! You can prepare the dough a day ahead and refrigerate it overnight for a better flavor.

5. What is the best way to reheat leftovers?
   Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes for the best results, ensuring a crisp crust.

Philly Tomato Pie

A delightful dish featuring fresh tomatoes, herbs, and a crispy crust, making it a perfect option for gatherings or a comforting dinner.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 325

Ingredients Method Notes

Ingredients

  

For the dough

• 320 g warm water (~ 1 1/3 cups)
• 3/4 tsp active dry yeast
• 1 1/2 tsp honey (or sugar)
• 1/4 cup olive oil (1/4 cup + 2 tbsp divided)
• 400 g flour (~ 2 3/4 cups)
• 1 1/4 tsp Diamond Crystal kosher salt
• 1/4 cup water
• 1 tsp salt

For the sauce

• 28 oz whole peeled tomatoes
• 3 tbsp olive oil (2 tbsp + 1 tbsp divided)
• 2 cloves garlic (peeled)
• Salt to taste
• Pinch dried oregano
• Grated Parmesan or Pecorino

Method

 

Prepare the dough

1. In a bowl, mix the yeast with warm water and honey (or sugar). Allow it to sit for about 5 minutes until bubbles form.
2. In a large bowl, combine flour and kosher salt. Add the yeast-water mixture and 2 tablespoons of olive oil, mixing well.
3. Cover the dough with a cloth and set it aside to rise until it doubles in size, about 5 hours, or refrigerate overnight.

Prepare the sauce

1. Blend the whole peeled tomatoes, garlic, olive oil, and pinch of salt until smooth.
2. Heat 1 tablespoon of olive oil in a pan over medium heat, then add the blended tomato sauce. Simmer, stirring occasionally, until the sauce reduces by half, about 30 to 40 minutes.
3. Taste and adjust seasoning, then remove from heat to cool.

Assemble the pie

1. Preheat oven to 500°F (260°C).
2. Punch down the dough and transfer it to a well-oiled baking tray. Stretch the dough to fill the pan.
3. Allow the dough to rise again for 20 minutes and create dimples over the surface.
4. Mix the remaining water with salt and drizzle over the dough. Let it rise for another 20 minutes.
5. Spread half of the prepared tomato sauce over the dough and bake the pie for 20 minutes.
6. When finished, allow it to cool for a few minutes before transferring to a cooling rack.

Finish and serve

1. Top with remaining sauce, drizzle olive oil, sprinkle oregano, and add grated cheese. Serve warm or at room temperature.

Notes

For an extra flavor boost, add fresh basil or parsley to the tomato sauce. For a crunchier crust, bake the dough a few minutes before adding sauce. High-quality olive oil enhances flavor.