Tomato pie is deceptively simple; these 14 spots do the Philly classic best
If you grew up with tomato pie, chances are you don’t remember the exact moment it entered your life. Rather, tomato pie slowly became associated with occasions big and small: It was an after-school snack, a treat served at birthday parties, the centerpiece of the game day spread, and a quick lunch after church.
If you’re from the Philly area, tomato pie basically triggers a Pavlovian response that signals a good time. Tomato pie is made with a spongy, focaccia-like bread that’s fermented longer than your average pizza. It’s dressed with tomato sauce, drizzled with olive oil, sprinkled with herbs, and served at room temperature. It’s made without cheese except for an optional dusting of Parmesan and/or Romano cheese. Traditionally, a tomato pie is square and has a lightly golden and crispy crust, much like a Sicilian pizza.
The story of tomato pie goes like this: At the end of the day of baking traditional rolls and breads, Italian bakers would bake leftover dough and cover it with tomato sauce .
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