The city of Utica may be the Rodney Dangerfield of New York State, but make no mistake…its regional, Italian-American cuisine gets *plenty* of respect.
Think Fucazzo. Mushroom Stew. Chicken Riggies. Utica Greens. Half-Moons. And those ridiculously awesome Pusties.
But amongst all of Utica’s culinary jewels, my favorite—by far—is Tomato Pie.
What’s Utica Tomato Pie? Well, it’s not a pie—at least, not in the “post-Thanksgiving dinner” sense. It’s not a quiche. And, as any Utican will insist, it’s not a freakin’ pizza!!!
Arguably, it’s “pizza-like”—in the same way that, arguably, a chimpanzee is “human-like.” But Tomato Pie, like humans, is definitely the superior species.
The base of Utica Tomato Pie is a thick, soft, savory-cakey crust. Some compare it to focaccia. Others, to Sicilian pizza. But it bears no resemblance to the chewy, bread-like crust of a Neopolitan pizza, or the crispy cracker of a US thin-crust pizza.
Tomato Pie is topped with a thick, sweet, slightly chunky, slightly acidic tomato sauce. The sauce is dusted with grated Pecorino Romano cheese and a light sprinkling of dried oregano. It’s then baked in a shallow rectangular pan, cut into squares, and served at room temperature—preferably, with a pint of Saranac on the side.
That’s it! No mozzarella. No pepperoni. And, definitely…no triangles!
If you live in (or visit) Utica, make a bee-line to Roma Sausage & Deli, Holland Farms, O’Scugnizzo’s, or Daniele’s for a box of the real thing. But if you’re not in Utica, then life gets complicated.
Why? Because Tomato Pie is difficult to find outside of Utica. It’s even more difficult to find outside of upstate New York. And many a home cook has cried a river trying to replicate the beast at home.
But alas, Gentle Eater, your long, nasty nightmare of frustration and deprivation is over—because I have perfected the recipe for making a spot-on Utica Tomato Pie at home.
The recipe is listed below. I hope youse freakin’ like it.
THE DOUGH
2.25 cups all-purpose flour (I use King Arthur unbleached)
2 cups semolina flour (I use Bob’s Red Mill)
1 teaspoon sugar
1 teaspoon yeast (I use Fleischmann’s ActiveDry Original)
1.50 – 1.75 cups ice water
3 tablespoons EVOO
2.25 teaspoons salt
STEP 1: Using Kitchen-Aid mixer fitted with dough hook, mix all-purpose flour, semolina flour, sugar, and yeast on low speed until combined.
STEP 2: With machine running on low speed, slowly add oil and enough ice water until dough forms and no dry flour remains, approximately 1 to 2 minutes.
STEP 3: Cover mixer bowl with plastic wrap and let dough stand for 10 minutes.
STEP 4: Add salt to dough and mix on medium speed until dough forms satiny, sticky ball that clears sides of bowl, approximately 6 to 8 minutes.
STEP 5: Remove dough from bowl and knead briefly on lightly floured counter until smooth, about 1 minute.
STEP 6: Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 48 hours.
THE SAUCE
6 fresh Roma or Plum tomatoes
28 oz can of Crushed Tomato
6 oz can of Tomato Paste
3 garlic cloves (put through a garlic press)
0.25 teaspoon oregano
1 tablespoon balsamic vinegar
3.5 tablespoons sugar
Salt to taste
STEP 1: Pre-heat oven to 425F.
STEP 2: Place fresh tomatoes on baking pan. Drizzle with EVOO, salt and pepper. Roast for 30 minutes.
STEP 3: While tomatoes are roasting, combine other ingredients in a sauce pan and let simmer on stove top until thickened.
STEP 4: Coarsely chop the roasted tomatoes (so that no large pieces remain) and add to sauce pan.
NOTE: I typically make the sauce in advance, and let it sit covered in the fridge for a day or two. I don’t know if this improves the sauce, but why tamper with greatness?
THE ASSEMBLY
17 x 11 inch rectangular baking sheet
Baking stone
Extra Virgin Olive Oil
Pecorino Romano Cheese
Dried Oregano
STEP 1: Spray baking sheet (including rim) with vegetable oil spray, then coat bottom of baking sheet with EVOO.
STEP 2: Remove dough from fridge and transfer to lightly floured counter. Lightly flour top of dough and gently press into rectangle.
STEP 3: Using rolling pin, gently roll dough into 17 x 11 inch rectangle. Transfer dough to baking sheet, gently stretching dough into corners as needed.
STEP 4: Rub top of dough with EVOO and cover with sheet of plastic wrap. Let stand in a warm place for 90 minutes. I typically place the pan on the stovetop while the oven is heating (see Step 5 below).
STEP 5: One hour before baking, place baking stone on middle rack and heat oven to 500F.
STEP 6: Remove plastic wrap. Ladle sauce onto the Pie, then use the back of the ladle to spread it evenly.
STEP 7: Grate Pecorino Romano evenly over the sauce.
STEP 8: Using fingers, lightly sprinkle oregano over the sauce. Don’t go crazy with the oregano, or you’ll taste it until Tuesday.
STEP 9: Reduce oven temperature to 450F. Place baking sheet onto the stone. Bake 10 minutes, rotate baking sheet 180 degrees, then bake another 10 minutes (until bottom crust is evenly browned).
STEP 10: Remove baking sheet from oven. Transfer Tomato Pie to wire cooling rack.
STEP 11: When cooled, cut Tomato Pie into squares.
STEP 12: Post on Facebook, and place bets on which relative arrives at your doorstep first. Pity the fools that arrive too late.
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UPDATE: Step 4 of “The Sauce” originally read as follows: “Cut the roasted tomatoes in half, add to sauce pan, and mash tomatoes with wooden spoon until no large pieces remain.” The revision above works just as well, with less effort.
My amazing nephew!!! You never disappoint!!!!!!
Oooooh, thank you my wonderful cousin for putting the receipe on here. <3
Just saw this on face book. since living in Oklahoma (Okies have no ideas of good Italian food) My mouth waters for some good Tomato Pie. Whenever we go to Rome I usually pickup a couple of boxes on the drive back to OK that is all we eat. Wife and I plan on trying this receipt this week. My mouth is watering!
I see you mentioned O’Sugnizzo’s in your article. He was a close friend of my grandfathers and in the summer would run a pizza place at Sylvan Beach. I would go over when I was about 8yrs and put the pizza boxes together for him. He would then give me two cents for each box I made. 🙂 It was the best pizza.
Vince DiCastro
Norman, OK
Another Utican in Oklahoma woohoo! For some reason this year I’ve been homesick so I’ve made this recipe, halfmoons, Utica greens, riggies… and for my wedding anniversary I’m going to attempt Forentine’s rum cake. True, they have no real basis for Italian food…It’s just not the same…although I have heard of a small Italian community in Krebs, OK. I need to visit and try it out sometime.
Amanda
Tulsa
I miss it! No such thing up here in Maine. Don’t get back to Utica much anymore and sure wish someone did mail order.
Will try this recipe soon.
Thank you!
O’sugnizzo does do mail order it’s a little pricey tho it’s right on their website. I looked into it once when someone I knew moved away and of course missed our famous pizza ?
Oh, my mouth is watering. I’m from Marcy and we had tomato pie regularly when I was growing up. And half moons, pusties, mushroom stew, and Utica greens. I moved to Rochester when I got married 38 years ago. Every time we visit ‘home’ we bring back tomato pie and half moons. We have asked at every Italian restaurant here, and pizza shops, but they have never heard of tomato pie. When we try to explain what it is, they just look at us.
I can’t wait to try this recipe. Thank you for posting it!
Lynd, Doug, and Vince:
Thanks very much for your comments. I love hearing from homesick Uticans. I left in 1977, but the food memories stuck with me–none more so than Tomato Pie. I recently went back for a funeral, had my first taste of Tomato Pie in years and thought, “We need to make this at home!”
The wife and I are currently trying to perfect Pusties. I have my Nonnie’s recipe, but the pusty I had at Florentine Pastry Shop last week was a revelation–so we are trying to inch our way closer to that gold standard.
The next dish we need to reverse-engineer (after perfecting pusties) will be Utica Greens.
Thanks again for your comments.
Sal
I just finished 3 -12″ by 12″ pies. My first attempt and I learned a few things for next time already to improve my process. I had to modify your recipe a bit because I didn’t have exactly what was needed but according to my son they turned out great. We’ll find out tomorrow when I lay a couple of these babies on them at work close to Philly. I do pizzas and they love them(of course they’re free) and I get a lot of compliments on the crust flavor and texture and just like your process it’s a good bit of work and time but the results are worth it. Thanks, it’s not easy to find great recipes.
Thanks Roger! Sorry it took me so long to see this comment. Peace, love, and Tomato Pie to you and your lucky co-workers. Hope they liked it.
Well the Okie (wife) and I made the dough and sauce tonight. We have friends coming from Corn OK on Thursday and plan on having Tomato Pie for lunch. (this should be interesting!) Will let you know how it comes out.
Well me made the dough and sauce on Tuesday. Got up 6am on Thurs. so that we could get the tomato pie ready for guest at lunch time. Now these people are OKIES so they know nothing about Italian food. Since this was our first time trying this I was a little nerves to say the least! We followed the receipt to the letter and OMG I could not believe I was eating tomato pie like they have in Rome and Utica. Thanks. We plan on make some at football season for our OU Tailgate parties. Thank you.
Vince:
YES!!!!!!!
Thanks very much for your follow-up. Although (having made it a number of times) I was pretty confident that this recipe held the keys to the kingdom, I’ll admit that I was a bit nervous waiting for your review. I am feeling very happy right now…both for you, me, and the great state of Oklahoma.
Yeeeeeehaaaaw!!!!
Yes, Utica Greens and Chicken Riggi’s!!!!!
Thank you for taking the time to write down the recipe in detail & sharing it with present & former Uticans. Everyone who has ever been to Utica knows the uniqueness of our foods that can seldom be duplicated.
Tomato pie! I’m from oneonta and oddly I never had it til I lived down by Philly. Gonna try this recipe and certainly will stop by your place next time I’m in Utica. Thanks for sharing!
hAVE YOU tryed Corropolese tomato pie its the best in the phila pa area .
I’m making the sauce and dough tonight. Will post again with the finish 🙂 I love tomato pie, and not living in Utica anymore it really stinks! Can’t find it anywhere
tRY cORROPOLESE PIE nORRISTOWN PA
OMG! I grew up ( a little ) in Rome (NY) and used to stop for a 15-cent piece of tomato pie and a coke after school!! Never had the Utica version (but I’m going to thanks to your recipe!!) Wish they could ship it, I’d be ordering it regular! (Thanks, Vince DiCastro. I remember you and found this through you. Thanks and thanks to all those back ‘home’ who are keeping the tradition alive!!!
I didn’t read all of the comments but I hope you remember to mention Napoli’s tomato pie! It rates high on the list of Utica’s finest!
Great post, I moved out of Utica 35 years ago and it still amazes me that tomato pie and Utica greens are virtually unknown anywhere else! Thanks for the recipe, can’t wait to try it!
Thanks so much. I’m a utican but live in England now. Made this today. It’s delicious. A big tangy in the sauce area but getting the same quality of tomato products can be tricky here. Holland farms is my first stop when I’m back in the states…. So I wa ls super excited to see this recipie. Thank you?
Ps. The only modification is I only let the dough and sauce sit for 24 hours because I couldn’t wait!!! The dough came out lovely though
Do you use the whole sauce recipe for one 11×17 sheet tray?
Let your eye be your guide on that question. I can tell you, however, that one batch of sauce will definitely be enough for the tray. If it is too much, spread it on something else.
IF YOU CANT FIND SEMOLINA FLOUR CAN YOU USE ALL PURP. FOR THE WHOLE THING. WE LIVE IN THE SOUTH. I CANT
FIND IT.
Amazon.com sells semolina flour ==> https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=semolina+flour
I have only been to Utica twice since moving to NY, but I have to say, tomato pie is the best thing I have ever tasted! I loved everything about the food there. Half moons, Rosario’s pizza, tomato pie, greens and giambotte! I will be giving this recipe a try. I really hope it turns out better than the other one I tried. I don’t think that person knows what it’s supposed to taste like..
Thanks for sharing!
Thanks, Bree! I’m not confident about much in this world, but I am about this recipe.
Hey there! I’m from Syracuse but my dad’s family was born and raised in Utica. With that being said, I was still lucky enough to be brought up with all those delicious Utica foods that we all know and love, tomato pie being my ultimate favorite. I crave it and refuse to eat it from any other restaurants other than Roma’s or others in Utica. Anyways, I now live in Michigan and need some pie in our lives! We came across your recipe luckily, and I have a few questions!
1) What is the purpose of putting the baking sheet onto the baking stone, let alone a hot baking stone?
2) Was the sauce a little ‘soupy’ looking prior to baking it and did you use ALL of it on the dough?
3) Is grated Parm/Romano from the plastic container sufficient? I made the mistake of buying the wrong cheese!
That is all! Thank you for posting this recipe and all the detailed instructions and information! That is why we chose your recipe over any others. We are currently patiently waiting with excitement as our pie is cooling on the wire rack 🙂
Hey! So…how was the Tomato Pie?
To answer your questions:
1. The baking stone helps to crisp and brown the bottom of the Pie. It’s the sort of detail that separates good from awesome!
2. The sauce isn’t thick like tomato paste. It’s loose, but I wouldn’t call it soupy. If your end product was good, then I wouldn’t sweat it.
3. Sure, it’s sufficient. I buy a block of Pecorino Romano and grate it by hand, but your method is good enough.
Hope it worked out well for you. Give us an update.
Sal
I cannot wait to try this recipe! I live in Georgia now and can’t find tomato pie anywhere!
Question on the yeast- did you activate the yeast according to packet directions or just add as noted above? Or did you use an instant yeast? The type you indicated in your recipe- active dry- wanted me to activate it first before adding to recipe with additional warm water vs the iced. Just wanting to clarify. Thank you!! Can’t wait to make this!
Hi! I didn’t activate the yeast. I just mixed it with the other dry ingredients as described in the blog post. A real pastry chef might not agree, but it worked for me each time I’ve made this recipe.
Fantastic recipe!! I made it over this past weekend and served it to my co-workers today, three of whom were born and raised in the Utica area. Rave reviews! Thanks for sharing.
Thank you! Necessity is the mother of invention.
I’ve been craving Tomato Pie since last week when I watched Bizarre Foods with Andrew Zimmern, Season 18, Episode 9, The Mighty Erie Canal. (Normally this show grosses me out, but this episode made me homesick!) After a websearch landed me your recipe, I spent 3 hours driving around the Houston area looking for all the ingredients, Semolina was the most difficult to find. I made the sauce last night…perfect! I knew it was going to be good as soon as I poured the Balsamic vinegar. For anyone who doesn’t know, this sauce recipe is very different from a standard tomato sauce. Stick to this recipe for Tomato Pie! Today, I’ll make the dough. Thank you for clarifying the question about activating the yeast. I also wondered about that. I am very excited to serve this to friends and family this coming weekend. Thank you! Thank you! Thank you! (Sorry about the long post!)
Hey, Patricia! So…did it turn out Ok?
Any particular reason for using semolina instead of entirely all purpose? Just wondering, that’s all. I’ve made a similar dough recipe that was all bread flour for a tomato pie dough and it turned out well. I might try this one with just all purpose.
My wife’s extended family is from the Utica area, and we have been there and eaten tomato pie many times. I made a couple of tomato pies for my nephew’s birthday party, and the relatives originally from the Utica area thought it was great.
This isn’t a great answer, but I scanned a bunch of thick crust pizza recipes in my cookbook collection (which, at the time, exceeded 100 books). The recipe in my most trusted/failsafe cookbook had this semolina/all purpose combo. I tried it, it was spot-on, and I saw no reason to search further. I would be interested to hear your results using a 100% all purpose flour variation.
Sounds good! I’ve never used semolina in my pizza dough, but have always been intrigued. I will give the 100% AP a shot this weekend and will get back to you on the results.
Alright, I made a pie yesterday (I also posted it to instagram). The family thought it was very good. I did cut the sugar in the sauce to 2 TB, and did not include roasted tomatoes. I added the parm after the pie was baked as well. So yes, I did make changes (minor, I think), but the big test was using all AP flour, which worked out quite well. When we ate it, the pie was still just a little warmer than room temp, but that didn’t bother any of them. They started talking about having it for breakfast today!
I did have a piece this morning, and it held up very well. I feel like the crust is a little less dense than Holland Farms (which was the first tomato pie I ever had). It definitely rises more than Roma Sausage does (had that one for the first time this past summer).
All in all, this recipe is definitely a keeper, and will be making it again soon (testing, you know).
Thanks!
oh, and the fam definitely enjoyed the sauce! They felt the sweetness was right on.
Hi Sal , tomato pies were alive and well in Newark New Jersey where I grew up. The Air Force took me to Rome where I met the Italian love of my life Angela LaRocco and whisked her away but not before I feasted on tomato pies (a lot like home) and a those awesome pasties, greens and beans at the Franklin Hotel in Rome. All sterling memories. Wonderful site and I enjoyed all the the comments. Now about that magical pustie recipe you are perfecting………..
Tony
I just went to visit some family in Little Falls. I haven’t been back in over 15 years. One of my cousins brought home a tomato pie from Utica for dinner, and oh my God. That was the best pizza I ever had. I live in Oregon, and there is nothing here like it. I can’t wait to make this recipe.
Sorry for the delay in responding. Funny…I also live in Oregon. The good news for you is that Tomato Pie is very easy to make (certainly much easier than making Pusties), and I think you will find this recipe pretty, pretty, pretty, pretty good.
Finally got around to making the tomato pie. Tasted great. Thanks for the recipe. My only mistake was using too coarse a grate for the cheese. Next time it will be much finer. The one I had in Little Falls had no visible cheese. The next one will likely be for the first OSU football game.
Alright! Remember…an imperfect Tomato Pie is still close enough to perfect. Sprezzatura! Thanks for trying the recipe and not telling me that I am nuts. -Sal-
Sal…
Born and raised in Utica, Everytime we drive thru we get some pie and I have looked forever for this recipe… Found yours and made it…to the t as you said to….OMG! Delicious..
. Can’t thank you enough 😁
Thanks very much for the confirmation that I’m not completely crazy, and for spreading the gospel of Tomato Pie beyond the Mohawk Valley!
Many months after the fact, I stumbled upon this: http://961theeagle.com/sal-detraglia-utica-tomato-pie-recipe/
“Ex-Utican-turned-Utica-food-ambassador-to-the-world” is totally going on my resume.
This was spot on! Every year we say we are going to order this to have for Christmas and I always wait until it is too late. I made this yesterday morning and we set it out at room temperature. Even my mom thought it tasted like the real deal. Thank you so much for figuring this out and sharing. This will be a regular reminder of Utica, served up in Maryland!!
Thanks, Lynn! The world is a better place with more people eating Tomato Pie. I am very happy to have your mom’s approval.
I came across your site and thought I would try the tomato pie and the greens…they we awesome…spot on, my wife said we don’t have to drive to Utica anymore! ( Syracuse is just down the road.) I’m trying the riggies next!
Thanks…
Thank you! I live 3,000 miles from Utica, so imagine how much gasoline I’m saving.
Letting the dough mature for 48 hours seems to be key to getting a good result. Like so many Utica foods from my childhood getting the tomato pie just right remains elusive.
David: This is a long shot, but…I took swimming lessons with a David Elias at the Utica YWCA in the mid-1970s. His father was an Ophthalmologist and drove a Saab. That wouldn’t be you, would it?
Ha! I was wondering the same thing; but my memory is just terrible and I figured there was more than one Detraglia in the Utica area. Yes; it’s me.
Well…this is a bit unreal. Great to have “found” you. I was looking through your website. Love the photos.
Growing up in Syracuse and going to college in Utica, I’m all too familiar with Tomato Pie. I’ve been living in Florida for nearly 20 years and there is one Italian bakery 35 minutes from my house that makes it. Needless to say the drive and the expense of getting my Tomato Pie fix drove me to find a recipe online so I can start making it myself.
My sauce is simmering and I made the dough yesterday. I will be baking this tomorrow and will let you know how it goes. Thank you so much for posting this because I did not want to have to drive 35 minutes this weekend to fulfill my need. LOL Riggies are next!
I tried looking for a recipe for Greens but did not find it on your site. Have you unlock the secret to that?
Thanks for the comment. I am always thrilled to share the gospel of Tomato Pie. Please let me know how yours turned out. As for Utica Greens (which I love), I haven’t yet gone down that rabbit hole. But unlike Tomato Pie and Pusties, recipes for Utica Greens are easy to find on the Internet. Here’s one from NYT. I haven’t tried it yet, but will soon. https://cooking.nytimes.com/recipes/1018594-utica-greens
This is a public service announcement. I made the NYT’s Utica Greens recipe last night, and it was very good. Go forth and Uticize.
https://cooking.nytimes.com/recipes/1018594-utica-greens
Thanks Sal for the recipe and memories about Utica. I am not from Utica but my partner is. I have visited Utica several times over the years and the food is the BEST along with the people who live there. I never feel like I’m talking to a stranger. Anyway, I just returned from another visit. I made the rounds to my favorite restaurants, bakeries and delicatessens (as referenced by other contributors). My prized tomato pie from Romas was packed in a cooler for the trip back to Florida. I am jonesing for more of that pie. I’m going to make this recipe tomorrow. I just want to add that the corn and tomatoes (that were in season during my visit) were unbelievably delicious.
Thank you, Kathleen. I am not confident of many things, but I am confident that you will be happy with the recipe today. Peace, love, and Tomato Pie!
I took the recipe to Nino’s Italian Bakery in Punta Gorda, FL and they nailed it!
Born and raised in Utica. I went to college down in the southern tier and I was shocked that no one knew what I was talking about. Then I moved to Maryland and these folks don’t understand good pizza, let alone tomato pie, so finding this recipe has been amazing. I’ve made it several times, very successfully. I’ve even made it vegan by using non-dairy cheese and it still tastes like home. Love it!
Oh wow! I am definitely going to try this! I am from Utica originally and I miss my tomato pie! I still live in NY State–3 hours away, and still have family in the Utica area. We had planned to go visit them this weekend, March 20th through March 25th, and pick up many of our favorite Utica foods and supplies to bring back home. Because of this coronavirus outbreak we decided to put off our trip for the future. I was so looking forward to seeing my family and satisfying my craving for some of Utica. I miss everyone and everything so much! Soooo, if I can get a hold of the ingredients I will try this while I am “quarantined”. Thank you so much for posting!
THANK YOU!!! I moved to Florida from Utica. Tragically, no one down here knows what tomato pie is! So I went and gave this recipe to Nino’s Italian Bakery in Punta Gorda, Florida to make it for me and THEY NAILED IT!! Tomato pie on Christmas Eve is a family tradition and it was like being home again. This year, I want to take a least one shot at making it myself. Do I truly need the baking stone, how much difference might it make if I don’t use it?
Hey, Christine! Thanks for the note. I love that you gave the recipe to a bakery. You should encourage them to keep it in regular rotation. It is very easy to make at home. My step-daugjter made it two nights ago. I use the baking stone because the bottom of the pie should be crisp and golden brown. You can make it without a stone, but I don’t know if you’ll get that crisp bottom. You can buy a stone on Amazon for $20-$30. Give it a try either way. Tomato Pie is a helluva lot easier to make than pusties.
I’m not brave enough to attempt making pusties or rainbow cookies LOL. I have perfected Florentine’s almond paste cookie however! Thanks for your reply and for allowing for a little bit of Utica to exist in SW Florida.
Hi Christine! I’m in Englewood, so I’ll have to check out Nino’s and see if they remember the recipe they made for you.
If you happen to make your way up to Sarasota, check out Piasano’s Bakery on Clark Rd. Besides being a fabulous Italian Bakery (almond paste cookies to die for), they sell “pizza strips”. Delicious! Make sure you call and order ahead, they run out fast and usually around 11am. They only sell by the strip but I’m always willing to pay for it since it’s that good.
Note I’ve made this recipe and it’s great. I decrease the sugar a bit for personal taste. The dough is excellent as well.
Ninos, Punta Gorda is pretty pricey: $25/pie BUT if you don’t want to cook, its worth it. I just bought the ingredients yesterday..there WILL be tomato pie on Xmas Eve! ☺️Fingers crossed that I get it right. I have an excellent almond paste cookie recipe, btw, just like Florentine’s. Let me know if you’d like it.
Definitely please shate your cookie recipe.
Christine,
I’m wondering if you ended up with a good tomato pie for Christmas Eve? With my insane schedule I would be willing to pay $25 a pie! LOL
Thanks for posting the almond paste cookies. I think I’m going to give it a try. They are by far my absolute favorite.
I’ve made this recipe a few times, and the baking stone is essential. I found a very good alternative of using unglazed tiles. You can order them through a Home Depot of Lowes website (they usually don’t have unglazed tile in stock). You can buy a box of them relatively cheap, and line your oven shelf with them. If you have to buy a box of them, you will have plenty as backups and to give to friends who may want to try this recipe. Don’t use glazed tiles. It is my understanding that there is a slight amount of lead in the glaze, and you don’t want to use that for cooking.
Thanks, Kevin.
Thank you for your feedback. Looking for a pizza stone today!!
Dont waste your time going to Krebs. I dont know how they say they are Italian food is very bad and Italians dont even run it. They do have a good Italian store there. I buy everything I need from Amazon. If I need Italian cookies call Turning Stone Casino in Vernon they will ship to you They are a little pricey but their Almen cookies are to die for.
(Copycat) Florentine’s Almond Paste Cookies
8 oz. almond paste
1/4 flour
1/2 cup granulated sugar
1/2 cup powdered sugar
2 eggs
Sliced almonds or colored sugar sprinkles (optional).
Oven @ 350*
(If necessary) grate almond paste in food processor.
Combine almond paste, flour, eggs & both sugars. (Dough will be sticky. Dipping the spoon in water before scooping helps.)
Drop dough by tsp. 2 inches apart on parchment paper.
Cover in almond slices or sprinkles (optional).
Bake 10-12 min. until golden.
*NOTE the original recipe called for egg WHITES to be used, but I found it made the cookies too hard on the outside. Florentine’s version are delicious but you can crack a tooth on them! Lol. Using two full eggs will result in a chewy cookie. Makes 36 cookies.
Thank you!!!
So, time got away from me. Nino’s saved the day once again!! Hubby said “You’ve got enough to do, just order one, pay the $25” Lol. I finished the last piece today. Worth every penny! Thank god for Nino’s!
I was stationed at Griffiss AFB in Rome for a few years. I must have eaten half a ton of these.
Now that you have the recipe, let’s make it an even ton.
Can’t wait to try this. I was raised in Utica. Moved in 1977, and the two things I miss most are Florentines Pusties and Roma’s Tomato Pie. Florentines ships their Pusties. Now, need to get Roma’s to ship their ingredients to put together an authentic tomato pie!! Until then, I will have to try and make my own.
I am all for shipping pusties, because they are a pain in the ass to make. But making Tomato Pie is easy, and I promise thatvthis recipe is authentic.
Rachael Ray concocted a Utica tomato pie recently on her show – at the request of a fan from Utica – and it looked decent. Rosemary in the dough. Anybody try it? My father swears by Roma’s Deli tomato pie but my favorite: Daniele’s on Mohawk St. Definitely on the savory side, which I prefer to sweet.
I grew up in Rome. There was a neighborhood verity store just around the corner from our house. The owner, Billy Izzo, sold tomato pie and pastachote. I lived on both during my teenage years. I moved away but during a visit I asked Billy where he got his tomato pie from because it had such a unique taste. I wanted to take some home with me. He said DiBradino’s bakery. I stopped there and bought some and while I was talking to Mrs. DiBradino she told me they where closing they’re business after over 100 years. I said then you wouldn’t mind telling me the secret of what made your pie so good. She said “never wash your pizza pans”!!!!!!!! Keep up the good work.
Doh! I feel like such a loser. I always wash my pizza pans. Izzo is my grandmother’s maiden name. Everybody in the Utica-Rome area is related. Three degrees of Tomato Pie.
Hey Sal, love your site and all the comments. We lived just outside of Schenectady, NY for many years until retiring here in The Villages FL 5 years ago. We fondly remember feasting on Tomato Pie from Perecca’s Bakery on N. Jay St in Schenectady often. Can’t get anything close to authentic Italian food here in FL so we look forward to trying your recipes. BTW I always use 100% high gluten flour from Gordon’s Food Stores when making my regular pizzas. Do you think that will work in your tomato pie recipe?
Hey, Chris. Thanks very much for the nice comment. I’m not a professional baker (just a recovering attorney), but I would think substituting your high gluten flour for all purpose would work fine. That said, there’s only one way to find out. Rock on with it. That tomato pie sauce will make anything taste good.
Being from Utica and living in the south for the last 30 years, Tomato pie is one of those things I often crave but can’t have. I’m so glad I found this recipe. It seems to be the most legit recipe compared to the others floating around online. I’m making it as I type😁 The Romas are roasting I’m the oven, the sauce is simmering and the dough is almost done. I prefer Roma’s tomato pie over all others in Utica so I added an extra teaspoon of sugar to the sauce. The hardest part is going to be waiting the 48 hours for the dough so I can put this together. Thanks for taking the time to put this out there for all us displaced Uticans to enjoy.
Hey, Ron! Definitely let me know if you are happy with the result. I am supremely about this recipe. My late uncle (an east Utica boy who spent much of his adult life in Nashville) made this recipe and loved it. And best of all…it’s a 100X easier than making pusties at home. That sauce alone would make an old Nike running shoe taste good. I’m with you on the sugar. Sweetness and tang are my favorite things about Tomato Pie. Hope you like it. Peace, love, and Tomato Pie to all! -Sal-
Hey Sal,
Yes that sauce would make a flip flop taste great! I made the first one today with dough that was on about a 20 hours rest. All I can say is wow! It is spot on and takes me right back to Utica. The sauce tastes almost exactly like Romas too. Adding the extra ts of sugar was it. The dough has the taste and texture that brings me back home as well. I’ll make the other one tomorrow on 48 hours rest to compare. I cam only imagine how much better it will be. This will absolutely be made a few times a month in our home moving forward. I can’t thank you enough for sharing!!!
Awesome, this makes me very happy! If you find that the 20 hour vs. 48 hour dough are mostly equal, please let us know. I’d be happy to cut a day off the prep time. Peace, love, and Tomato Pie to all.
48 hours on the dough is definitely better! It was agreed upon unanimously in the house. Currently making dough for another round right now 😋 thanks again!
Thanks for the follow-up and confirmation. 48 hours to make a Tomato Pie; 48 seconds to devour one.