Italian tomato pie

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 served in square slices. In Rhode Island it is cut into long strips and often called pizza strips.[2][3] 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 foccacia.[4][5][6]

Italian Tomato pie
TypePizza
Place of originUnited States
Region or stateNortheastern United States
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.

Other names for tomato pie include gravy pie ("gravy" here refers to "Italian gravy", i.e. tomato sauce) and church pie in Philadelphia,[6] and red bread, strip pizza, party pizza[7] and bakery pizza in Rhode Island.[8] In Montreal, the names in English are tomato pizza or cold pizza.[9]

A 1903 article in the New-York Tribune on the food of Italian-Americans described an early version of tomato pie.[10] Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910.[11] In Utica, 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.[12] Tomato pie remains popular in Philadelphia,[13] Utica,[14] Rhode Island,[8] and Montreal.

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