Since I started this blog 7 months ago, I get an e-mail at least once a week asking me for a Utica tomato pie recipe (probably due to the success of my chicken riggie recipe). I have scoured the internet looking for one, and like most of you, I have failed. For some reason this classic, pizza like dish recipe, just hasn’t made its way to the public yet.
Today, that is about to change!
In a casino online best payout players are always looking for new and innovative ways to win. One way to do this is by cooking Tomato Pie. This dish is not only delicious, but it also has the potential to give players an edge over the house.
Tomato Pie is a simple dish that can be made in minutes. The key to making this dish successful is to use fresh ingredients. Players should start by cooking the tomatoes in a pan with some olive oil. Once they are soft, players can add garlic, salt, and pepper to taste. Then, it’s simply a matter of layering the tomatoes and cheese on a pre-made pie crust.
For those of you who aren’t from Utica, NY or haven’t visited there, tomato pie is essentially like a pizza except the crust is a thick, focacia dough that’s topped with tons of delicious tomato sauce and Romano cheese. It seems simple to re-create, but getting the perfect dough and sweet and zesty sauce was anything but easy.
After many failed attempts, I think I’ve found the perfect recipe.
Utica Tomato Pie
Ingredients
Dough
- 1/3 cup Extra Virgin Olive Oil
- 2 1/4 cups Warm Water
- 2 tsp Salt
- 6 cups All Purpose Flour
- 1 tsp Sugar
- 4 tbsp Romano Cheese grated finely
- 1 pkg Active Dry Yeast
Sauce
- 28 oz Can of San Marzano Tomatoes
- 4 cloves Garlic roasted in the oven for one hour
- 1 Sweet Onion minced
- 2 tbsp Fresh Parsley chopped
- 1 Whole Basil Leaf
- 1 tsp Dried Oregano
- 1 tbsp Olive Oil
Instructions
- To make the sauce, sauté the onions on medium/low until they have almost melted into the oil. Add the roasted garlic, tomatoes, basil and dried oregano. Let simmer on medium for about an hour. Remove the basil leaf before putting on pie.
- For the dough, start by heating up 1/4 cup water to 125 degrees. Add the yeast and a teaspoon of sugar. Cover, remove from heat and set aside for 10 minutes.
- Using a dough hook on your mixer, mix 3 cups of flour, salt, 2 tablespoons of cheese, olive oil, and 2 cups warm water. After it is well combined, add the yeast and mix for 3 minutes. You might need to scrape the sides of the bowl as you mix to ensure it’s a mixed. After about 3 minutes, add the remaining 3 cups of flour and mix another 3 to 4 minutes.
- Remove dough from mixer and knead for 10 minutes. Once complete, form into a dough ball and place the dough in a well-oiled bowl. Cover with a towel and let the dough rise for 45 minutes.
- Pre-heat oven to 500 degrees and press dough onto pizza stone or well oiled/floured baking sheet. You want the dough to be about an inch thick. Top with cooled sauce , remaining Romano cheese and parsley. Bake 12-15 minutes until edges are golden brown.
If for whatever reason you don’t have a dough mixer, don’t worry! Just use a store bought pizza dough (if you’re not an avid tomato pie eater, it won’t taste too much different anyways).
I hope you guys enjoy this delicious recipe as much as I do! In the mean time, keep those Ask Erica questions coming.
To see more of my recipes, food photos and more, be sure to follow me on Facebook, Instagram (@everythingerica) and Twitter (@ericaeckman).
Love always,
Erica
Nice work! You’ll do well. I like your practicality and drive.
Making this right now! Sauce is simmering, dough is rising. Can’t wait for the end result. My husband is from Utica and misses having authentic tomato pie. I’m sure he’ll love this. One question, do you normally use a can of the crushed or whole San Marzano tomatoes? Thanks for the recipe! 🙂
Crushed is easier, but anything will work!!!
Though I think this recipe will probably come out great, no real NYC Italian pizza shop uses onion or parsley in their pie. If a real pizza joint gave you that info, it’s because they don’t want you to have the real recipe. Try your recipe above minus onion and parsley. Also you can use Scalafalini brand crushed tomatos if you don’t want to spend a lot of money on real San Marzano tomatoes that are shipped from the old country. If it isnt certified San Marzano tomatos it isnt real. One more thing try sautéing 2 or 3 cloves of garlic in a pan with extra virgin olive oil until golden brown then adding the crushed tomatoes and spices . Trust me you love it!
David-They aren’t making NYC pizza. They are making UTICA TOMATO PIE which is a completely different thing. My boyfriend says it is better than any pizza you can get and, before he tasted Tomato Pie he thought NYC pizza was the best!
What temp do you roast the garlic at and do you mince it before adding into sauce?
400 degrees for about 35-40 min!
So happy I found this recipe! My niece attends Utica College and brought this home over one of her breaks. It was delicious. Thanks for posting.
Do you mince the garlic before roasting or after?
roast first
Can the pie be frozen once cooked? We have a whole sheet that I do not want to waste.
yes!!
I’m a Utica native living in Georgia..Have to try this…miss Italian food and I’m. German!
I am so excited to make this for my bf! He’s from Utica and we recently went there and ate so much tomato pie from Roma’s. Can’t wait!
I’m making this right now. After you press the dough into the pan do you let it rise to be an inch thick or is the raw dough an inch thick before topping it with the sauce and baking it?
Next time I’m up in NY I’m definitely going to Roma’s to get my fill of tomato pie, plus bringing a bunch back to freeze.
I am from Atlanta ,GA and my in-laws live in Holland Patent, NY. We always make a stop at Holland Farms for tomato pie when visiting. I recently tried your recipe and it is now a family favorite! My kids LOVE it!!! Thanks Erica
Erica this recipe rocked so hard. I am ever grateful. I couldn’t find a decent tomato pie anywhere but Utica and now that I have this recipe I can enjoy in Vegas baby! Lots of love and thanks!!!
I’m missing home and having a “Utica” night at my house this weekend. Making this pie. I can’t wait.
This is an unfamiliar sauce recipe, and I look forward to trying it. About the onion though. For me, an onion is like half the size a can of tomatoes. So should it be smaller than a baseball then? Like, half a pound? Or even smaller. I just keep having this weird visualization of there being a sauce that’s half onion, and my memories of tomato pie don’t fit that. Maybe that is why I have not yet mastered tomato pie! (Also: thank you!)
What size pan?