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What is Philly tomato pie anyway?
Philly Tomato Pie comes to us straight from the city of Brotherly love, Philadelphia, Pennsylvania. Unlike its cousin, the traditional pizza, tomato pie (or, sometimes as it’s known, red pie) has only three components.
- A bakery bread crust that is a both light and a thick base for the sauce
- A beyond easy-to-make tomato sauce, that boasts big slow-cooked flavor.
- A tiny smattering of parmesan cheese lightly sprinkled over the sauce (that’s it for the cheese!
How’s that for simplicity?
If you love a sheet pan breads, you’ll love this foolproof focaccia recipe.
Recipe highlights
The secret sauce
As they say, the secret is in the sauce. It all starts with a flavorful herb blend that helps create a souped-up version of this popular tomato, butter and onion sauce.
Double proofing
The dough will proof twice —once in the bowl and once in the sheet pan giving you time to do other things
Better than a no cheese pizza
All you’ll do is grate a wedge of parmesan cheese over top of the baked tomato pie after it comes out of the oven. It doesn’t get any easier than that!
Key ingredients
⇢ You can find the full ingredient list + measurements in the recipe card directly below.
Ingredient Spotlight: tomatoes for red pie tomato sauce
If you have an abundance of garden or heirloom tomatoes, feel free to use them to make the tomato sauce for tomato pie!
I suggest using a high quality canned tomato, preferably from San Marzano as they are lower in acidity and have a rich sweet flavor. Be on the lookout for certified San Marzano tomatoes with my easy guide on how to know if cans labeled San Marzano are really from San Marzano.
Some of my favorite, certified San Marzano canned tomatoes are from:
- Strianese
- La Valle San Marzano D.O.P. Italian Peeled Tomatoes
- D.O.P. San Marzano Tomatoes Gustarosso DaniCoop
- Nina (they produce more than one type so check the can to be sure they’re authentic)
How to make red tomato pie
Step 1: First rise
If using active dry yeast: To a large mixing bowl, add the warm water and sprinkle over the yeast. Stir lightly. Add the sugar and let sit until bubbly for about five minutes to activate.
If using instant yeast: Mix all the dough ingredients together taking care to add the yeast to the flour first and then add the salt last so as to not kill the yeast
Fast acting yeast isn’t recommended for this recipe.
Active yeast vs. instant yeast
Active yeast requires activation via warm water to bloom. Instant yeast can be immediately added to dough ingredients as long as it doesn’t come in direct contact with the salt.
-Josie + Nina
- Use a stand mixer if available to mix the dough until it comes away from the sides. You also can hand-mix with a strong wooden spoon.
- Turn the dough into a bowl wiped with olive oil. Cover the dough first with plastic and then a clean dish towel and set in a warm place to rise, about 2-3 hours.
Step 2: Second rise
- Pour olive oil into the large sheet pan.
- After a minimum of two hours has passed, slide the dough into the sheet pan and work the dough to the edges of the pan. It will be very loose so this should be easy to do.
- Allow to rise in the sheet pan for 45 minutes or longer.
Pro Tip
Spreading a layer of olive oil in the pan before adding the crust helps create a crispy bottom and edge.
Step 3: Make the sauce
- Blend tomatoes in a blender until slightly smooth. You want a few chunks of tomato.
- Melt butter in a saucepan and add the herbs. Add the garlic and allow to cook for about 30 seconds.
- To the butter, add the quartered onion along with the blended tomato. Simmer the sauce on low for 45 minutes.
Step 3: Prep the tomato pie for baking
- Spread a thick layer of tomato butter sauce over the risen crust. Leave about 1/2″ edge all around.
- Bake in the oven for about 20 minutes. Sprinkle with parmesan cheese and cool to room temperature before serving.
Cook’s tools for tomato pie
Here are some kitchen tools that will come in handy as you prep and bake the Philly tomato bread:
Insider tips
Following are a few insider top tips to Philly tomato pie success. The dough is really forgiving and easy to work with and because you’ll literally pour and stretch it in a sheet pan, you don’t have to worry about shaping it.
- Tomato pie is best served at room temperature. A pan of it makes the best party appetizer!
- Make your sauce the day or two before you plan to serve it. The flavors in homemade tomato sauce bloom and intensify a bit after they sit for a day or two.
- If you have more time for the dough to rise, use it! You can even make the dough the night before and let it sit overnight in the fridge.
Storage, reheating and freezing
Wrap any leftovers in a plastic wrap and then place in a sealed storage bag. Refrigerate for up to 3 days. Bring to room temperature before serving. Can be warmed in a low temperature oven (300˚).
Philly tomato pie can be frozen after being wrapped as described above and placed in a freezer safe bag or container for up to 3 months.
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Philly Tomato Pie
Equipment
- high speed blender like a Vitamix
Ingredients
For the crust
- 415 grams warm water, 1 3/4 cup, 105˚
- 2 ¼ teaspoon active dry yeast, (1 packet) or instant*
- 4 ¾ cups ap flour, 567 grams flour
- 2 teaspoons kosher salt
- 1 Tablespoons plus ½ teaspoon olive oil plus ¼ cup oil for bottom of pan
For the sauce:
- 10 T butter
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 cloves garlic minced
- 2 -28 oz cans whole tomatoes, San Marzano preferred
- 1 extra large onion, or 2 smaller ones, quartered
- 1 teaspoon kosher salt
- Add sugar as needed, 2 teaspoons to start
Instructions
PROOF #1
- In a large mixing bowl, add the warm water and sprinkle over the yeast. Stir lightly. Add the sugar and let side until bubbly for about five minutes.415 grams warm water, 2 ¼ teaspoon active dry yeast
- Layer the flour, olive oil and salt in that order. [see note below]4 ¾ cups ap flour, 1 Tablespoons plus ½ teaspoon olive oil plus ¼ cup oil for bottom of pan, 2 teaspoons kosher salt
- Mix by hand with a wooden spoon or by machine (with a paddle attachment) until all the flour is mixed together. The dough will come away from the sides of the bowl in the mixer.
- Turn the dough out to a floured surface. The dough will be very wet which is fine. Knead it together for about 4-5 minutes until the dough is fairly smooth.
- Flour the dough as needed with the extra ¼ cup of flour.
- Pour the dough into a mixing bowl wiped with a little drizzle of olive oil turning over to coat the underside.
- Cover with plastic wrap or a clean dish towel and place into an unheated oven or warm place to rise for up to a minimum of 2 hours (3 is better if you have the time!) until doubled in size.
PROOF #2 (in sheet pan)
- Add oil to bottom of pan first and then spread dough to the edges. Allow to rise for 45 minutes.
For the sauce
- In a blender or with a stick blender, blend tomatoes to desired consistency. I prefer my sauce smoother. You certainly can leave them whole and crush them right in the pan with the back of a wooden spoon.2 -28 oz cans whole tomatoes
- In a medium saucepan, saute herbs in butter until butter is melted and herbs are fragrant.10 T butter, 1 teaspoon oregano, 1 teaspoon thyme, 2 cloves garlic minced
- Peel onion, cut in half or quarters depending on the size of the onion, trim shaggy roots and add the onion to the pan along with blended tomatoes.1 extra large onion
- Add a little salt and pepper (about 1 teaspoon of salt and maybe ½ teaspoon of pepper to start).
- Simmer for 45 minutes uncovered until the fat starts to separate from the tomatoes.
- Adjust seasonings with salt and a little black pepper as needed. Add a little sugar if the sauce tastes too acidic about 1-2 teaspoons to start.1 teaspoon kosher salt, Add sugar as needed
Prepare the tomato pie
- Preheat oven to 450˚.
- Spread thick layer of sauce over the crust of the tomato pie leaving a little edges. The onions are really good too so put them on, if desired! Place the sheet pan in the preheated oven and bake for 20 minutes.
- Allow to cool for a few minutes or completely to room temperature if you can wait. Cut into thick pieces and sprinkle with parmesan cheese before serving.
What size can of San Marzano tomatoes?
Hi Paula- 2- 28 oz cans. Good catch! And thank you!