Philadelphia’s tomato pie stands out. It’s a dish you’ll find in old Italian bakeries throughout the area. Big rectangular pans of crust topped with thick red sauce — no cheese.
What Is a Philadelphia Tomato Pie?
A Philadelphia tomato pie is a rectangular piece of flatbread topped with a heavy base of tomato sauce. It’s generally baked in a large sheet pan and cut into square or rectangular slices.
Unlike standard pizza, it does not contain cheese, and it’s usually served at room temperature.
“Because it lacks a heavy layer of dairy, the focus remains entirely on the quality of the bread and the richness of the seasoned tomatoes. It’s simple, rustic, and incredibly satisfying,” writes Dean McHugh for the South Philly Review.
How Did Tomato Pie Get Associated With Philadelphia?
Italian immigrants who settled in South Philadelphia from Sicily and Southern Italy are associated with tomato pie. According to McHugh, these immigrants brought the recipe for sfincione palermitano, a traditional Sicilian street food. Sfincione consists of a thick, airy bread topped with tomatoes, onions, anchovies, and breadcrumbs.
Over the decades, these immigrants adapted their recipe to the ingredients available to them. While the toppings may have changed, the thick and tomato topping didn’t. “Over generations, this evolved into the sweet, heavily sauced bakery pie that locals recognize today,” McHugh said.
Trenton Tomato Pie
Not to be outdone by Philly, Trentonians have something called tomato pie, but it’s not the same thing. According to McHugh, a Trenton tomato pie resembles a round, thin-crust pizza. A proper Trenton tomato pie has the cheese placed first on the dough, finished with a topping of crushed tomatoes.
Are There Variations of Tomato Pie?
Slight variations of the Philly tomato pie exist. While South Philly bakeries favor a thin crust, in Conshohocken the crust is much thicker and airier, similar to Detroit-style pizza.