Utica Tomato Pie
Utica Tomato Pie has a thick crispy crust with a homemade sweet tomato sauce then topped with parmesan cheese. The perfect savory pie to bring to any gathering.
I have lived in Utica , New York and surrounding area my whole life when I found out that tomato pie was really only a Utica thing I was shocked. My best friend who lives In New Jersey has never heard of this style tomato pie she has a recipe for Classic Tomato pie made in a pie crust which blew my mind.
Utica has so man recipes that you can only find here like my Utica Chicken Riggies, Utica Greens, and Halfmoon Cookies. I have many Utica Recipes you will love to tryout.
Ingredients needed for Tomato Pie Utica
- Olive Oil
- Onion, Chopped
- Roasted Garlic
- Italian Seasoning
- Granulated Sugar
- Crushed Tomato
- Fresh Basil
- Pizza Dough (Store Bought or Homemade) brought to room temperature.
- Grated Parmesan Cheese
- 1 Tbsp Fresh Parsley, Chopped
Step by Step Directions for Utica Tomato Pie
Step 1
Saute onions in extra virgin olive oil until onions are translucent.
Step 2
Add in the roasted garlic, Italian seasoning, and sugar.
Step 3
Pour the crushed tomato and add the basil leaves.
Step 4
Stir and simmer over medium heat for 30 minutes stirring occasionally.
Step 5
Preheat the oven to 500℉ and prepare a sheet pan with nonstick cooking spray On a lightly floured surface, roll out or flatten the dough with your hands. Add to the prepared baking sheet and press it down and to the edges until the baking pan is completely covered.
Step 6
Pour the sauce into a blender and blend until smooth, add back into the skillet or a bowl, and let cool completely.
Step 7
Using a fork, pierce the dough over the bottom, this will prevent air bubbles.
Step 8
Spread half of the cooled sauce over the dough, leaving the sides untouched for the crust.
Step 9
Sprinkle ¾ cup of the parmesan grated cheese over the sauce, reserving the other ¼ for later.
Place on the middle rack and bake for 12-15 minutes until the crust is golden and crispy.
When done, sprinkle with the remaining parmesan cheese and the fresh parsley.
Let cool for 5 minutes before cutting.
Chef Tips and Tricks for Utica Tomato Pie
- Add 1 tsp of crushed red pepper to the sauce when adding the Italian seasoning for a bit of a kick
- The sauce is enough to make 2 tomato pies.
- The tomato pie can be left at room temperature for up to 2 hours before needing to be covered.
- This is meant to be served at room temperature.
Frequently Asked Questions Utica Tomato Pie
You can store in a pizza box in the fridge for up to one week. Freeze for up to 3 months.
You could use jarred sauce but it will not have the same taste as utica tomato pie. The sauce is a big key to great tomato pie.
I love tomato pie from roma sausage deli, Napoli’s Italian Bakery Also Chanatry’s in Utica also has some pretty good tomato pie.
More Recipes
Utica Tomato Pie
Utica Tomato Pie has a thick crispy crust with a homemade sweet tomato sauce then topped with parmesan cheese. The perfect savory pie to bring to any gathering.
Ingredients
- 1 Tbsp Olive Oil
- 1 Yellow Onion, Chopped
- 6 Cloves Roasted Garlic
- 1 Tbsp Italian Seasoning
- 1 Tbsp Granulated Sugar
- 1 28oz Can Crushed Tomato
- 3 Leaves Fresh Basil
- 1 16oz Pizza Dough (Store Bought or Homemade) brought to room temperature.
- 1 Cup Grated Parmesan Cheese
- 1 Tbsp Fresh Parsley, Chopped
Instructions
- In a large skillet, heat the olive oil over medium-low heat and saute the chopped onion until translucent. Add in the roasted garlic, Italian seasoning, and sugar.
- Pour the crushed tomato and add the basil leaves. Stir and simmer over medium heat for 30 minutes stirring occasionally.
- Pour the sauce into a blender and blend until smooth, add back into the skillet or a bowl, and let cool completely.
- Preheat the oven to 500℉ and prepare a small baking sheet with nonstick cooking spray.
- On a lightly floured surface, roll out or flatten the dough with your hands. Add to the prepared baking sheet and press it down and to the edges until the baking sheet is completely covered.
- Using a fork, pierce the dough over the bottom, this will prevent air bubbles.
- Spread half of the cooled sauce over the dough, leaving the sides untouched for the crust. Sprinkle ¾ cup of the parmesan cheese over the sauce, reserving the other ¼ for later.
- Place on the middle rack and bake for 12-15 minutes until the crust is golden and crispy.
- When done, sprinkle with the remaining parmesan cheese and the fresh parsley.
- Let cool for 5 minutes before cutting.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 755mgCarbohydrates: 32gFiber: 4gSugar: 9gProtein: 12g
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