Tomato Pie Recipe

This Tomato Pie Recipe is my not-so-secret love letter to classic Italian-American comfort food, baked into a golden, chewy crust and topped with layers of deeply flavored tomato sauce and a snow of sharp Locatelli cheese. It manages to be both simple and showy: rustic enough for casual weekend gatherings, yet blessed with a depth of flavor that never fails to impress. If you crave that perfect balance of pillowy, olive oil-brushed dough and sweet-tangy tomatoes, this is the Tomato Pie Recipe that will win your heart (and everyone else’s at the table!).

Ingredients You’ll Need

Each element in this Tomato Pie Recipe is thoughtfully chosen to enhance both taste and texture—think ultra-fresh tomatoes for natural sweetness, a whisper of balsamic for intrigue, and that classic chewy crust for a perfect bite. Keep it simple, let the ingredients shine, and you’ll be amazed just how much flavor you can coax from this humble roster.

• Active Dry Yeast: Essential for a pillowy, airy crust; make sure it’s fresh for the best rise.
• Warm Water (110°F): Just the right temperature will activate your yeast without scorching it.
• Sugar: Helps jumpstart the yeast and adds a very subtle sweetness to your dough.
• All-Purpose Flour: The backbone of your crust—feel free to add a touch extra if your dough feels too sticky.
• Kosher Salt: Brings all the flavors into sharp, delicious focus.
• Olive Oil: Adds richness to both the crust and the sauce, plus that signature Italian flavor.
• Locatelli Cheese: A bold and salty finish for topping—don’t skimp on this if you can help it!
• Roma Tomatoes: Firm, meaty, and perfect for roasting—the backbone of your tomato sauce.
• Tomato Puree: Delivers that deep, concentrated tomato flavor.
• Tomato Paste: Enhances body and umami in the sauce; a little goes a long way.
• Garlic: Brings warmth and an irresistible aroma to the sauce.
• Balsamic Vinegar: For a gentle tang and touch of complexity—trust me, you’ll taste the difference.
• Dried Basil: Classic herbaceous notes that tie the sauce together.
• Dried Oregano: Just a pinch brings that signature Italian pizzeria flair.
• Salt & Pepper: Season your sauce boldly—you want those tomatoes to sing!

How to Make Tomato Pie Recipe

Step 1: Activate the Yeast

Start by bringing your kitchen to life: pour warm water into the bowl of your stand mixer and sprinkle in the active dry yeast. Give it a quick stir and let it rest for about five minutes until the surface is foamy and bubbly. This little wait guarantees your Tomato Pie Recipe begins with the most pillowy base imaginable.

Step 2: Mix and Knead the Dough

With your yeast happily foamed, add the sugar, salt, and olive oil into the bowl. Turn your mixer on low and slowly tip in the flour. Once you see the dough pull together, bump the speed to medium and let it knead for about ten minutes. The dough will become smooth, elastic, and ever so slightly tacky—if it’s sticking too much, sprinkle in a bit more flour. Scrape down the sides if needed; you want every bit in the mix.

Step 3: First Rise

Drizzle olive oil into a large bowl and plop your dough right in. Roll it around to coat, then cover the bowl with plastic wrap. Find a cozy, draft-free spot (your oven with the light on works wonders) and let it rise for around an hour until the dough doubles in size. This is vital for that signature airy, chewy bite in every slice of the Tomato Pie Recipe.

Step 4: Stretch the Dough

Preheat your oven to a roaring 500°F. Generously oil a big baking sheet or pan. Gently turn out your risen dough onto the pan, and with oiled fingertips, begin stretching it into a large, even rectangle. No need for perfection—something rustic is great here, just aim for an even thickness so it bakes up uniformly.

Step 5: Second Rise and Docking

Grab a fork or the tip of a small knife and gently prick the surface all over. This stops pesky bubbles from forming under the crust. Loosely cover with plastic wrap and let it rest for another 30 minutes—this extra proofing step makes for that dreamy, soft-yet-tender crust you’ll crave every time you make this Tomato Pie Recipe.

Step 6: Par-Bake the Crust

Place your pan in the hot oven, but here’s the trick: as soon as it goes in, turn the temperature down to 425°F. Let the crust bake for 15 minutes—it’ll puff and start to color, setting the stage for that lush tomato topping.

Step 7: Prepare and Add the Sauce

While the dough bakes, roast your halved Roma tomatoes in olive oil until they’re soft and caramelized. In a saucepan, sizzle minced garlic in olive oil, then stir in the roasted tomatoes, tomato puree, tomato paste, sugar, balsamic vinegar, dried basil, oregano, salt, and pepper. Simmer until thick and luscious. Spread the sauce over your par-baked crust and return the pie to the oven for 10 more minutes. The kitchen will smell like an Italian bakery!

Step 8: Finish and Serve

Let your Tomato Pie Recipe cool for about 5 minutes before sliding it onto a rack. Sprinkle generously with grated Locatelli cheese, slice into big squares, and serve warm—or sneak a cold piece right from the fridge. There’s no wrong way!

How to Serve Tomato Pie Recipe

Garnishes

A shower of finely grated Locatelli cheese is an absolute classic, but don’t be afraid to gild the lily. Fresh basil leaves, a little drizzle of good extra virgin olive oil, or even a crack of black pepper can make each square of your Tomato Pie Recipe feel a bit special and utterly inviting.

Side Dishes

Serve your Tomato Pie Recipe with a crisp arugula salad tossed in lemon vinaigrette for freshness, or with a bowl of marinated olives for a briny bite. If you’re in the mood for something heartier, a bowl of minestrone soup or roasted vegetables can round out the meal beautifully.

Creative Ways to Present

Slice your Tomato Pie Recipe into small rectangles for an appetizer platter, or go big and serve square slabs on rustic wooden boards for a casual family-style dinner. Feeling playful? Cut them into smaller bites and skewer with fresh mozzarella and herbs for party-ready snacks.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Tomato Pie Recipe slices into an airtight container and refrigerate. They’ll keep their deliciousness for up to 4 days. The crust stays surprisingly tender, and the flavor seems to deepen overnight.

Freezing

Absolutely! Wrap cooled pie slices individually in plastic wrap and then foil. Stash them in a freezer-safe bag. When you need a fix, just pull out a piece or two—this Tomato Pie Recipe is a hero for future lunches or unexpected guests.

Reheating

For best results, reheat slices in a 375°F oven or toaster oven until warmed through and slightly crisp at the edges, usually about 8 minutes. The cheese melts again, and the crust comes back to life. Microwaving is okay in a pinch, but you’ll miss out on that perfect texture.

FAQs

Can I use a store-bought dough for this Tomato Pie Recipe?

Yes, you can use store-bought pizza dough if you’re tight on time—the homemade version offers a richer flavor and texture, but the sauce and toppings are still the real stars.

What if I don’t have Locatelli cheese?

No worries! Pecorino Romano or even a sharp Parmesan will give a similar salty, nutty punch. The goal is a hard, aged cheese that you can grate fresh over the pie.

Is it okay to substitute fresh tomatoes for canned?

For the sauce in this Tomato Pie Recipe, roasting fresh Roma tomatoes provides the best depth of flavor, but in a pinch, use high-quality canned tomatoes and simmer them well for a rich, thick sauce.

Can I make this Tomato Pie Recipe gluten-free?

Absolutely—simply swap in your favorite gluten-free pizza crust recipe or store-bought dough. The sauce and toppings are naturally gluten-free, so you’ll only need to adjust the base.

How do I prevent the crust from getting soggy?

Par-baking the crust before adding the sauce is key. It creates a barrier so the wonderful tomato mixture doesn’t seep through, ensuring every bite of this Tomato Pie Recipe has the ideal chewy-to-crisp ratio!

Final Thoughts

Let this Tomato Pie Recipe become the centerpiece of your next meal, whether it’s for Sunday supper or a spontaneous weeknight craving. The irresistible aroma, bold flavors, and golden crust are guaranteed to win over anyone fortunate enough to try a slice. Grab your ingredients and dive in—you’ll return to this recipe again and again!

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