Tomato Pie

Pin It Now! After a really long and stressful day at work, sometimes the only thing you want to do is to take a bath and go to bed. I was definitely having one of those evenings this week. I didn't want to cook, I really just wanted to mush into the couch and do nothing! But, unfortunately, such a desire could not be obtained.

I wanted to make something easy. Something that required minimal effort.

I instantly thought of tomato pie and became instantly overwhelmed with my need to find a great recipe online or in one of my cookbooks.

Being from Philadelphia, I didn't realize that this wasn't necessarily a normal, universally easy recipe to find. As I searched for "tomato pie" interesting results came up. Consisting of literal pies filled with tomatoes. Fascinating? Yes. Looks yummy? Totally. What I was hoping to find? Not in the slightest.

It was at this point in time that I realized that a tomato pie, in the form that is familiar to me, is traditionally Philadelphian. Go figures!

The tomato pie that I know of is a rectangular shaped pizza without any cheese and has excess oregano. It's fabulous and everything I wanted at this moment.

I resigned to create my own recipe. I am hoping that I am doing this fabulous dish remote justice.

It turned out pretty darn good! Just the right amount of oregano and garlic a tomato pie has, which usually results in your wanting a tic tac! :o)

...Oh yes, and it's most traditionally served cold! But if you want it warm, that is your prerogative (and yes, I am now singing Bobby Brown in my head)

Happy Friday!

Tomato Pie
Feeds a small army
Dough recipe courtesy Mark Bittman's How to Cook Everything


Ingredients
(For the dough):
5 cups all-purpose flour
1 cup cornmeal
2 cups lukewarm water
4 tsps extra-virgin olive oil
4 tsps kosher salt

(For the sauce):
1 15oz can plum tomatoes
2 garlic cloves, minced
3 TBS oregano
2 TBS tomato paste
1 TBS sugar
*Parmesan cheese to top*

Directions:
1. In a food processor combine the dry ingredients for the dough (depending upon the size of your machine, you may need to do this in batches). While the machine is running on low, add the wet ingredients. The dough will form into a ball and pull away from the bowl.
2. Place the dough into a greased bowl, covered with plastic wrap, allowing it to rise for 1 to 2 hours.
3. In a large saucepan, combine all of the ingredients for the sauce. Over medium heat, bring it to a boil, then reduce the heat and allow it to simmer and thicken for about 20 minutes.
4. Preheat your oven to 400 degrees.
5. Roll out your dough into a rectangle shape and place it into a greased, rimmed baking sheet.. and lightly pierce the dough throughout with a fork.
6. Place the tomato sauce directly on top.
7. Bake for 30 to 35 minutes.
8. Remove from oven, top with Parmesan Cheese!