Italian tomato pie

Italian tomato pie is a type of pizza that originated in Italy and has become popular in various regions, particularly in the United States. It is distinct from the more commonly known Neapolitan pizza and New York-style pizza due to its unique preparation and presentation.

History

The origins of Italian tomato pie can be traced back to the early 20th century when Italian immigrants brought their culinary traditions to the United States. It became particularly popular in the Northeastern United States, especially in areas with large Italian-American communities such as Philadelphia, New Jersey, and Rhode Island.

Preparation

Italian tomato pie is typically made with a thick, focaccia-like crust that is baked in a rectangular or square pan. The dough is allowed to rise, resulting in a light and airy texture. Unlike traditional pizzas, the cheese is often placed directly on the dough before the sauce is added. The sauce, which is the star of the dish, is made from crushed tomatoes, olive oil, garlic, and various herbs such as basil and oregano. The pie is then baked until the crust is golden and the sauce is slightly caramelized.

Serving

Italian tomato pie is usually served at room temperature, making it a popular choice for picnics and gatherings. It is often cut into square or rectangular slices and can be enjoyed as a snack or a main dish. Some variations may include toppings such as grated cheese, anchovies, or pepperoni, but the traditional version focuses on the simplicity of the tomato sauce and crust.

Regional Variations

Different regions have their own take on Italian tomato pie. In Philadelphia, it is commonly referred to as "tomato pie" and is known for its thick, doughy crust and sweet tomato sauce. In New Jersey, it is sometimes called "gravy pie" and may include additional toppings. In Rhode Island, it is known as "bakery pizza" and is often sold in local bakeries.

See also

• Pizza
• Neapolitan pizza
• New York-style pizza
• Sicilian pizza
• Focaccia