There are a few cities in America known for Tomato Pie.  Providence and Trenton both do versions of the dish. But nowhere is tomato pie celebrated than in Utica, New York.  Here's a look at Utica style Tomato Pie.

First, know that tomato pie is not pizza.  Utica tomato pie is served a room temperature with no melted mozzarella cheese.  The basic layout of tomato pie is easy:  Squares of dough topped with sauce and parmesean cheese.  From the forum at roodfood.com, here's a tomato pie recipe.

Tomato Pie Recipe
3 tbsp. extra-virgin olive oil
2 cloves garlic
1 28-to-32-oz. can crushed tomatoes
1 tsp. dried oregano
salt and pepper to taste
1 lb. pizza dough
3 tbsp. grated Pecorino Romano cheese
Preheat oven to 450°F. Stretch the pizza dough to cover a greased cookie sheet. Dough should be fairly thick (about 3/4 inch). Allow the dough to rise a bit while the sauce is cooking. Heat a saucepan on medium, add the olive oil and garlic, and sauté until the garlic is just golden. Add crushed tomatoes and oregano. Cook until the sauce is thickened, about 15-20 minutes. Cool the sauce to room temperature. Top the pizza dough with the sauce and then bake in 450°F oven for about 15-20 minutes. After removing the pie from the oven, sprinkle with the cheese. Let the pie cool to room temperature before eating.

Recipe by Frank DuRoss Jr.

[Roodfood Forum]