Italian tomato pie

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Italian Tomato pie
TomatoPie.jpg
TypePizza
Region or stateNortheastern United States, Central Canada
Main ingredientsFocaccia-like dough, tomato sauce
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For similarly named dishes, including varieties of pizza called "tomato pie", see Tomato pie.
"Pizza strips" redirects here. For pizza sold in strips in Italy, see, see Pizza al taglio.

Italian tomato pie is an Italian-American and Italian-Canadian baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce.[1] It may be sprinkled with romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and usually served in square slices, although in Rhode Island it is cut into rectangular strips like pizza al taglio.[2] Tomato pie descends from and resembles the Italian sfincione, although it is not the same dish; for instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than focaccia.[3][4][5]

A 1903 article in the New-York Tribune on the food of Italian-Americans described an early version of tomato pie.[6] Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910.[7] In Utica, New York, the family that would later found O'Scugnizzo's Pizzeria in 1914 sold tomato pies from their basement for several years prior, starting in 1910.[8]

Regional names[]

  • Utica: tomato pie[9]
  • Philadelphia: church pie, gravy pie (as in "Italian gravy", i.e. tomato sauce)[5][10]
  • Rhode Island: bakery pizza,[11] party pizza, pizza strips, red bread, strip pizza,[12][13]
  • Montreal: tomato pizza, cold pizza[14]
  • Hamilton, Ontario: bread pizza, slab pizza[15]

Gallery[]

  • Typical palermitan sfincione

  • Tomato pie for sale in a grocery store near Utica

  • Rhode Island pizza strips

See also[]

References[]

  1. ^ Berman, Eleanor (2000). Away for the Weekend: New York. Crown. ISBN 9780609805961.
  2. ^ Beaulieu, Linda (November 1, 2005), "Rhode Island Pizza Strips", The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State, Rowman & Littlefield, p. 195, ISBN 978-0-7627-5182-2
  3. ^ Krall, Hawk (February 13, 2017). "Never tried tomato pie? Then get yourself to Utica right now". Saveur.
  4. ^ Reuscher, J. A. "Tomato Pie". The Encyclopedia of Greater Philadelphia.
  5. ^ a b "Philadelphia's Tomato Pie: Is it Pizza, or What?". Grand Voyage Italy.
  6. ^ "Chronicling America: Historic American Newspapers. Lib. of Congress". New-York Tribune. New York, NY. December 6, 1903.
  7. ^ Barrett, Liz (September 2014). Pizza, A Slice of American History. Voyageur Press. p. 36. ISBN 978-0-7603-4560-3.
  8. ^ "Never Tried Tomato Pie? Then Get Yourself to Utica Right Now". Saveur. March 18, 2019. Retrieved October 1, 2020.
  9. ^ Weaver, Teri (March 8, 2017). "'It's not pizza:' Utica's Tomato Pie Day to celebrate iconic Upstate NY food". newyorkupstate.com.
  10. ^ "Tomato pie, pizza made with Italian gravy, is a Philly staple". The Boston Globe. Retrieved July 13, 2017.
  11. ^ Olmsted, Larry (April 3, 2019). "No cheese? Rhode Island's 'red strips' are an odd take on pizza". USA Today. Retrieved November 7, 2019.
  12. ^ "This Rhode Island Bakery Serves the Best Pizza Strips You've Ever Tasted". October 27, 2017.
  13. ^ Ann & Michael Martini (February 16, 2012). "Rhode Island's Best Pizza Strips". GoLocalProv.CS1 maint: uses authors parameter (link)
  14. ^ Média, Bell. "An Ode To Montreal Cold Pizza". www.iheartradio.ca. Retrieved November 8, 2020.
  15. ^ "Roma Bakery & Deli: the story of an enduring Hamilton icon". Retrieved December 2, 2021.
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