Tomato Pie Recipe

If you’re in the mood for a comforting, old-school crowd-pleaser, look no further than this Tomato Pie Recipe. With its soft, chewy homemade crust, generous blanket of tangy, deeply flavored tomato sauce, and a final flourish of sharp Locatelli cheese, this Tomato Pie Recipe is pure Italian-American nostalgia. It’s fantastic for family dinners, picnics, or a weekend baking project — truly a dish that transforms humble ingredients into something utterly special.

Ingredients You’ll Need

What I love most about this Tomato Pie Recipe is how it takes basic pantry staples and turns them into something spectacular. Each ingredient shines, contributing freshness, heartiness, or a savory punch that elevates every bite.

• Active Dry Yeast: The foundation of our crust, giving it that perfect rise and irresistible chewiness.
• Warm Water (about 110°F): Just the right temperature to activate the yeast and set the dough up for success.
• Sugar: Feeds the yeast and lends a subtle sweetness to balance the tomato’s acidity.
• All-Purpose Flour: The structure and body of the crust; have extra on hand for kneading if it gets sticky.
• Kosher Salt: Enhances every flavor and keeps the dough from tasting flat.
• Olive Oil: Used in the dough and for greasing, this adds richness and a hint of fruity flavor.
• Grated Locatelli Cheese: Sharp, salty, and full of personality — the classic finishing touch.
• Roma Tomatoes: Their firm texture and rich flavor make for a chunky, memorable sauce.
• Tomato Puree: Thickens the sauce and lays down those deep tomato notes we crave.
• Tomato Paste: Just a dollop gives the sauce body and an extra hit of umami.
• Garlic: Freshly minced for a fragrant, almost spicy kick that infuses the sauce.
• Balsamic Vinegar: A splash for brightness and complexity; it ties the flavors together beautifully.
• Sugar (again!): Balances acidity and rounds out the flavors in your sauce.
• Dried Basil: Adds that unmistakable Italian herb aroma.
• Dried Oregano: For a savory, earthy undertone — trust me, it makes a difference.
• Salt & Pepper: Season to taste so each layer is delicious on its own.

How to Make Tomato Pie Recipe

Step 1: Make the Dough

Start off by mixing your yeast with warm water in the bowl of a stand mixer — you’ll see it start to bubble and foam in about five minutes, signaling it’s good to go. This step is crucial for a light and flavorful crust, so don’t rush the proofing!

Step 2: Mix and Knead

Add the sugar, salt, and olive oil straight into the foamy yeast mixture, then gradually introduce the flour. With the mixer on low, let the dough come together, bump up the speed to medium, and keep going for about 10 minutes. Scrape that dough hook as needed. You want the dough to be silky and elastic, ready to spring back when poked.

Step 3: First Rise

Take your dough ball and plop it into a well-oiled bowl (get into those corners!). Cover tightly with plastic wrap and let it chill in a warm spot for an hour until it doubles in size. This is when the magic happens: your kitchen will start to smell like a real bakery.

Step 4: Shape and Second Rise

Fire up your oven to a whopping 500°F. Grease a large baking pan with olive oil, then stretch the dough into a big rectangle with your fingertips. Prick the surface with a fork or knife to prevent it from puffing up unevenly. Slip some plastic wrap over the top and let it rest another 30 minutes, giving it one more chance to get fluffy.

Step 5: Make the Sauce

While the dough is resting, get started on the tomato sauce. Sauté the halved Roma tomatoes in olive oil until they’re blistered and fragrant. Add tomato puree, tomato paste, minced garlic, sugar, balsamic vinegar, basil, oregano, plus plenty of salt and pepper. Let everything simmer until thickened, stirring occasionally. Taste and tweak — you want those flavors to pop!

Step 6: Par-Bake the Crust

Reduce your oven temp to 425°F and slide in the pan with just the dough for 15 minutes. This step helps you achieve that classic, slightly crisp but still tender base — like a cross between focaccia and pizza dough.

Step 7: Add the Sauce and Bake Again

Carefully remove your golden, puffed crust from the oven. Spoon the prepared sauce generously over top, spreading out to the edges. Return it to the oven for another 10 minutes, letting the flavors meld and the edges get a little toasty.

Step 8: Cool, Top, and Serve

Let your pie sit for five minutes before transferring it to a cooling rack. Sprinkle a liberal handful of grated Locatelli cheese over the warm sauce and watch it melt slightly. Now you get to slice, serve, and savor every homemade bite of this Tomato Pie Recipe.

How to Serve Tomato Pie Recipe

Garnishes

For an even brighter pop, sprinkle extra fresh basil or a few cracks of black pepper over the top. A drizzle of good extra-virgin olive oil just before serving can add lovely aroma and richness. And don’t forget another generous flurry of Locatelli cheese for that irresistible salty bite.

Side Dishes

This Tomato Pie Recipe pairs perfectly with a lively green salad tossed in lemony vinaigrette or a bowl of marinated olives. If you want a heartier spread, offer grilled or roasted vegetables, or keep things light with a crisp cucumber salad. It’s also a dream next to a glass of chilled white wine or a cold Italian soda.

Creative Ways to Present

Cut your Tomato Pie Recipe into small squares for appetizer platters, or serve larger slices for lunch alongside a cup of soup. For picnics, wrap cooled slices in parchment paper for an easy-to-eat treat. And if you’re feeling playful, try topping with arugula or a quick homemade pesto for an extra punch of flavor and color.

Make Ahead and Storage

Storing Leftovers

Once cooled, slices of Tomato Pie Recipe store beautifully in an airtight container in the refrigerator for up to three days. Layer parchment or wax paper between slices to keep the crust from getting soggy and to make for easier grabbing later on.

Freezing

You can absolutely freeze leftover Tomato Pie Recipe! Wrap individual slices or the whole slab tightly in plastic wrap, then foil, and nestle in a freezer bag. It’ll keep for about a month — great for those days when you need a quick, homemade treat on hand.

Reheating

For best results, reheat your Tomato Pie Recipe in the oven or a toaster oven at 350°F for about 10 minutes. This keeps the crust tender underneath but lets the edges crisp up again. Avoid microwaving if you don’t want to risk a chewy crust; the oven method preserves that blissful bakery-style texture.

FAQs

Can I make this Tomato Pie Recipe without a stand mixer?

Absolutely! You can mix and knead the dough by hand — it’ll just take a bit more muscle and about 10-12 minutes of kneading until it’s smooth and elastic. Consider it a mini workout with a huge flavor payoff.

What’s the best substitute for Locatelli cheese?

If you can’t find Locatelli, Pecorino Romano or a good-quality Parmesan are both delicious alternatives. Both offer sharp, salty notes that complement the tomato sauce beautifully.

Can I add toppings to this Tomato Pie Recipe?

Of course! While purists keep it simple, thinly sliced onions, roasted peppers, or even anchovies can add an exciting twist. Just scatter them over the sauce before the final bake.

How do I know if my yeast is still active?

If your yeast foams up after sitting with warm water and sugar for a few minutes, it’s good to go. If not, your yeast may be expired — and you’ll want to grab a fresh packet to guarantee a lofty, light crust.

Can this recipe be made gluten-free?

Yes, you can swap in a gluten-free all-purpose flour blend designed for yeast breads. The texture will be a little different, but you’ll still get a satisfying, flavorful Tomato Pie Recipe.

Final Thoughts

There’s something truly special about baking from scratch, and this Tomato Pie Recipe is an invitation to gather, share, and savor every bite together. Whether you keep it classic or make it your own, I can’t wait for you to pull this golden, saucy delight out of your oven. Give it a try and watch it become a new favorite in your home!

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