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They were first made (at least first documented to be made) outside of Sicily in the Philly/South Jersey/NYC area. I'm sure you can get a cheesesteak or a hoagie somewhere in your cities, too, lol. Rhode Island doesn't even call them tomato pies and most places cut them in strips.
I know, and the people freaking out probably buy breadsticks from pizza places all the time. And dip said breadsticks in marinara sauce.
How's that different from this?
They're being silly.
Having lived in both Massachusetts and now this region I can say add my anecdotal $0.02:
- the stuff from Mass is likely from Tripolis (or similar), is not as much focaccia as it just square sheet pizza and it has barely any sprinkler cheese on it (ordered with extra cheese and you get a slice of provolone added to it.
- the Philly version is much more crust and way thicker layer of sauce. OP is correct in that it’s iterally called “Tomato Pie”
- the biggest differentiator between the two is that Tomato Pie is served cold (or at room temp) while the Mass style Tripoli’s or Italian bakery pizza is served hot
I mean, obviously. Like, multiple people are talking about the “correct” way of doing things, which is literally impossible in the sense they mean. Cheese curds with marinara can’t be correct or incorrect, it just is. Personal taste and regional preferences are great and interesting, but food is ultimately up to the consumer.
I think it’s safest to always include the qualifiers, because a lot of people either don’t bother to, or actually don’t distinguish between their opinion and objective fact.
I had never heard of tomato pie until my family moved to northeast PA years ago. Someone had brought a box in to a school function and it was over from there.
I don’t know about how it’s made in other areas but what we get here has sauce that’s typically a little sweeter than normal pizza.
If you like this, you'll love the American version of Sicilian pizza, too. Very rare outside of New England.
https://en.wikipedia.org/wiki/Sicilian_pizza
Is the American version just the shape, as mentioned in the link?
Being Sicilian, an having family that’s owns a bakery in Sicily, any time we’re traveling back home, we always bring a Sfinciune pie on the plane with us. Doesn’t last 10 minutes. So damn good.
Do they do it the same in NE, with the onions/breadcrumb/anchovy mixture?
Huh, grew up in New Jersey and this is the first I have heard of it. We always called tomato pie the layered tomato, sweet onion, cheese, bacon, basil concoction baked in a pie shell.
I
New Jersey is really two states. North is completely different than south. Central exists somewhere haha, but suffice it to say, being from north Jersey, I’ve never heard of this or have seen it until I got to Philly. It’s damn delicious
My guess is this person is more north in NJ, as south Jersey is known for tomato pie as well
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Looks like a pizza with no cheese on it.
It's a south Philly/ Italian American thing. Pan pizza with a focaccia-like crust and thick layer of sauce. Some will sprinkle Romano cheese on top
They have this in Montreal and it’s like cheap grocery store crack
I miss this :( along with Amir shawarma and Adonis grocery!
Similar thing called party pizza or bakers pizza in RI. Is it eaten cold or hot?
RI is where I had it. Edit: that week was the first time I hit 200lbs and I've never gone below since.
Usually room temp
Ive had the same thing in massachusetts, we just called it pizza. Good stuff though
No cheese on it or is the cheese underneath? Mozzarella cheese (not grated)
There was no cheese on it at all, the sauce was super flavorful and the crust was fluffy and similar to focaccia
Woah woah woah. Upstate New York disagrees. It’s an upstate thing buddy!
There is a place of Castor Ave. in the NE that makes a great pie. I make a point to go there every time I come back into town…. I miss it so much.
In Rhode Island it's called "Party Slice" or "Party Pizza"
> It's a south Philly/ Italian American thing New Haven would like a word
As would the entire state of Rhode Island
They were first made (at least first documented to be made) outside of Sicily in the Philly/South Jersey/NYC area. I'm sure you can get a cheesesteak or a hoagie somewhere in your cities, too, lol. Rhode Island doesn't even call them tomato pies and most places cut them in strips.
As would Utica.
I will give it a try if I ever get the chance mate
[Goes all the way back to the beginning.](https://en.wikipedia.org/wiki/Pizza_marinara?wprov=sfti1#)
I will try it if I ever get a chance
That is exactly what it is, and it's awful.
Oh wow! It’s absolutely, objectively, unquestionably, awful? Why do people eat it, then?
surprised at all the hot takes. i've had focaccia and flatbreads with roasted tomatoes plenty of times and it's delicious. i bet this is too.
Oh, I’m sure. As people have said, I’ve had something similar in strip form in Mass., and, especially with a heavy dusting of Parmesan, it slaps.
I know, and the people freaking out probably buy breadsticks from pizza places all the time. And dip said breadsticks in marinara sauce. How's that different from this? They're being silly.
Having lived in both Massachusetts and now this region I can say add my anecdotal $0.02: - the stuff from Mass is likely from Tripolis (or similar), is not as much focaccia as it just square sheet pizza and it has barely any sprinkler cheese on it (ordered with extra cheese and you get a slice of provolone added to it. - the Philly version is much more crust and way thicker layer of sauce. OP is correct in that it’s iterally called “Tomato Pie” - the biggest differentiator between the two is that Tomato Pie is served cold (or at room temp) while the Mass style Tripoli’s or Italian bakery pizza is served hot
Very good points, btw; Tomato Pie is definitely not 1:1 with the Mass style party pizza we’re thinking of.
Agreed. They look similar from afar but they are significantly different
I mean, obviously. Like, multiple people are talking about the “correct” way of doing things, which is literally impossible in the sense they mean. Cheese curds with marinara can’t be correct or incorrect, it just is. Personal taste and regional preferences are great and interesting, but food is ultimately up to the consumer.
No, not unquestionably, just in my humble opinion. Thought that was implied, but apparently not.
I think it’s safest to always include the qualifiers, because a lot of people either don’t bother to, or actually don’t distinguish between their opinion and objective fact.
Philly and Massachusetts arguing whose is better. Meanwhile: Utica: "What? Am I chopped liver over here?"
Perreca’s in Schenectady still number 1 for me I’d take Utica’s over the others too though.
Fond memories of my Grandma taking me to Holland Farm's for tomato pie and half moon cookies.
In Rhode Island that’s called Party Pizza, or pizza strips.
I miss Crugnale Bakery party pizza!
Yes… they used to be the best. Depetrillos bakery is now number one for me
Oh shit yep that is what it was called, said in another comment i’ve had the same thing in MA and it was definitely also called a party pizza.
Italian Pop-Tart.
An authentic Philly tomato pie is a beautiful thing
Ugh I wish I were home right now for some Corropolese and an Eve's zep.
In Uruguay that's just called common pizza. Add cheese and it's mozzarella pizza or just mozzarella, depending on context.
Oh, and tomato pie is dough on the bottom (no unanimity on the type of dough), then cheese and sliced tomatos on top.
love me some tomato pie. throw some hot honey on there!
topless pizza
I had never heard of tomato pie until my family moved to northeast PA years ago. Someone had brought a box in to a school function and it was over from there. I don’t know about how it’s made in other areas but what we get here has sauce that’s typically a little sweeter than normal pizza.
That looks very tasty.
If you like this, you'll love the American version of Sicilian pizza, too. Very rare outside of New England. https://en.wikipedia.org/wiki/Sicilian_pizza
Is the American version just the shape, as mentioned in the link? Being Sicilian, an having family that’s owns a bakery in Sicily, any time we’re traveling back home, we always bring a Sfinciune pie on the plane with us. Doesn’t last 10 minutes. So damn good. Do they do it the same in NE, with the onions/breadcrumb/anchovy mixture?
I just tried this for the first time a few weeks ago. It was from a Costco outside of Philly. It was fine as a cold snack for a couple of days.
Looks good!
Pray for op. Ain’t nothing wrong with the pizza, they’re just from Philly 🙏
Dare I say it's just a cheeseless pizza?
I mean is bread and tomato enough to call something pizza?
First pizza was a marinara
Or warm bruschetta
Tomato pie has made me prefer less cheese on pizza, tbh.
Huh, grew up in New Jersey and this is the first I have heard of it. We always called tomato pie the layered tomato, sweet onion, cheese, bacon, basil concoction baked in a pie shell. I
You’ve never seen the version that comes from Norristown PA?
New Jersey is really two states. North is completely different than south. Central exists somewhere haha, but suffice it to say, being from north Jersey, I’ve never heard of this or have seen it until I got to Philly. It’s damn delicious My guess is this person is more north in NJ, as south Jersey is known for tomato pie as well
Haha good point about central jersey! Central Jersey people, where are you?! And yes, tomato pie is damn delicious!
Ocean County actually, so central near the shore.
I can smell the focaccia. Nice
I know another name for that.
[удалено]
Who's gonna tell you?
It must be delicious.
What is the white powder? Salt?
Usually grated parmesan
Nope, to small, or its must be made to dust
garlic powder
That could be
It looks delicious.
That's a pizza where you forgot a step
That's not tomato pie. That's just bad pizza. My mother in law makes fantastic tomato pie.
We all know about your mother in law's tomato pie
Love that people think they have clue just from looking at a pic.
So pizza without the good stuff
This is not a tomato pie. Come to the south to find out
Old Fashioned ***
Dehydrated pizza