Tomato Pie Recipe

This Tomato Pie recipe features a golden, crispy homemade crust topped with a flavorful roasted tomato sauce, fresh garlic, and a sprinkle of Locatelli cheese. Perfect for any occasion, this savory pie combines the rich taste of tomato, balsamic vinegar, and a blend of Italian herbs. Whether served warm or cold, it’s a great choice for a hearty lunch, dinner, or party appetizer. With easy-to-follow instructions and simple ingredients, this tomato pie is a great way to enjoy fresh, homemade comfort food. Ideal for pizza lovers, vegetarians, and those looking for a delicious alternative to traditional pizza.

Ingredients:

For the Crust:

• 2 packets active dry yeast
• 1 1/2 cups very warm water (about 110°F)
• 2 tablespoons sugar
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 2 teaspoons kosher salt
• 1/4 cup olive oil
• Extra olive oil for greasing the pan
• Grated Locatelli cheese for sprinkling

For the Sauce:

• 6 Roma tomatoes, halved
• 3 tablespoons olive oil
• 15 ounces tomato puree
• 2 tablespoons tomato paste
• 3 cloves garlic, finely minced
• 1 tablespoon sugar
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

For the Crust:

1. In the bowl of a stand mixer, combine the active dry yeast and warm water. Stir to dissolve, then let it stand for about 5 minutes, or until foamy.
2. Add the sugar, salt, and olive oil to the yeast mixture. Turn the mixer on low and slowly add the flour, one cup at a time. Once the dough begins to come together, increase the speed to medium and knead for about 10 minutes until the dough is smooth, elastic, and glossy.
3. Shape the dough into a ball and place it in a well-oiled bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Preheat the oven to 500°F. Grease a large baking pan with olive oil.
5. Punch down the dough and transfer it to the greased pan. Press the dough out with your fingers to cover the pan, creating a large rectangle. Use a fork or small pointed knife to poke holes in the dough to release any air bubbles. Cover with plastic wrap and let it rest for 30 minutes.
6. Place the pan in the oven on a baking stone or directly on the oven rack, then reduce the temperature to 425°F. Bake for 15 minutes, then remove the crust from the oven.
7. Top the baked crust with tomato sauce, rotate the pan, and return it to the oven to bake for an additional 10 minutes.
8. Allow the tomato pie to cool for 5 minutes before transferring it to a cooling rack. Top with grated Locatelli cheese before serving.

For the Sauce:

1. Preheat the oven to 350°F. Halve the Roma tomatoes and place them on a baking sheet. Sprinkle with salt and pepper, drizzle with olive oil, and roast for 45 minutes.
2. While the tomatoes are roasting, combine the tomato puree, tomato paste, garlic, sugar, balsamic vinegar, basil, oregano, salt, and pepper in a large saucepan. Simmer over low heat for 30 minutes, or until the tomatoes are done roasting.
3. Once the roasted tomatoes are out of the oven, pulse them in a blender until they reach a chunky consistency. Add them to the simmering sauce and continue to cook until the sauce thickens, about 10-15 minutes. Set aside until ready to top the pie.

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Why You’ll Love This Recipe

Tomato pie is the perfect comfort food, combining the rich flavors of roasted tomatoes and savory pizza-style crust. The homemade crust is soft and golden, providing the perfect base for the thick, flavorful tomato sauce that is both sweet and tangy. Whether served warm or cold, this dish is great for a hearty lunch, dinner, or as part of a gathering. With fresh ingredients like Roma tomatoes and a sprinkle of Locatelli cheese, this tomato pie will satisfy your craving for a delicious, savory treat.

Tips

• For the crispiest crust: Preheat your baking pan in the oven before adding the dough to help achieve a crunchy bottom.
• Make ahead: The crust and sauce can be made ahead of time. Store them separately and assemble when ready to bake.
• Keep the sauce chunky: If you prefer a more textured sauce, pulse the tomatoes gently, leaving some larger pieces.
• Add toppings: Feel free to add other toppings such as fresh basil, olives, or sliced onions before baking.

Variations and Substitutions

• Cheese: You can substitute Locatelli with Parmesan or mozzarella for a milder cheese option.
• Vegan version: Omit the cheese or use a plant-based cheese alternative for a dairy-free version.
• Sauce variation: Add red pepper flakes or crushed chili peppers to the sauce if you like a bit of heat.
• Herb substitution: Fresh herbs like basil and oregano can be used instead of dried ones for more vibrant flavors.

FAQs

• Can I use store-bought dough for the crust? Yes, you can use store-bought pizza dough to save time. Just roll it out to fit your pan and follow the remaining steps.
• Can I freeze the tomato pie? Yes, this tomato pie can be frozen after baking. Wrap it tightly and store it in the freezer for up to 3 months. To reheat, bake at 350°F until warmed through.
• Can I use a different type of tomato for the sauce? Roma tomatoes are ideal because they are meaty and less watery, but you can use any variety of tomatoes you have on hand.

Serving Suggestions

Tomato pie can be enjoyed on its own or served alongside a fresh green salad for a well-rounded meal. It also pairs wonderfully with a side of garlic bread or roasted vegetables. Serve it warm straight from the oven, or refrigerate it and enjoy it cold as a tasty leftover.