Just because we’re still in the winter months, doesn’t mean we can’t enjoy the delicious taste of tomatoes! Canned tomatoes are awesome all year round and are actually my preferred type of tomatoes to enjoy. You may be thinking “why would you like canned over fresh?” I personally like the variety of canned tomatoes that you can find in the store and that there’s less pressure to use them right away since they’ll last in the pantry.
Growing up just outside of Utica, New York, tomato pie was a huge thing in the area. When you walked through the bakery section of the grocery store, you could always find tomato pie. People would serve this cross between pizza and focaccia bread at parties and the thing that sets it apart is that it’s almost always enjoyed at room temperature. Now, at first glance, it definitely looks like pizza, but I assure you it’s not! While it has the same basic ingredients – crust, sauce, cheese – it’s just a little different. A thick, chewy crust serves as the base, topped with a very flavorful tomato sauce that’s sprinkled with a dusting of grated pecorino romano cheese.
- 1 (16 oz) ball of pizza dough
- 1 cup tomato sauce*
- ¼ – ½ cup grated pecorino romano cheese
- Preheat oven to 450 degrees. Grease an 8×8-inch baking pan.
- Press pizza dough evenly on the bottom of the pan. Poke holes in crust using a fork.
- Spread tomato sauce on top of crust. Sprinkle liberally with grated cheese.
- Bake pie for 15-20 minutes until crust’s edges are golden brown. Let cool to room temperature before serving.
*See recipe below for quick homemade tomato sauce
Quick Tomato Sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 (6 oz) can tomato paste
- 1 ½ cups water
- Dash of onion powder
- Dash of dried basil
- Salt and pepper, to taste
- Heat olive oil in a medium saucepan over medium heat until shimmering. Add minced garlic and cook until fragrant, about 3 minutes.
- Add remaining ingredients to saucepan. Bring to a boil. Turn heat down to low and simmer for 5-10 minutes to let the flavor develop.
- Either use immediately or let cool and store in an airtight container in the refrigerator for up to 5 days.
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