Recipes / Tomato Pie

Tomato Pie



  • PREP: 90 MINS

  • COOK: 40 MINS

  • READY: 130 MINS

  • As Needed DOUGH
  • 3 1/2 cups All Purpose Flour
  • 2 teaspoons Salt
  • 1 teaspoon Rapid-Rise Yeast
  • 2 1/4 tablespoons Extra Virgin Olive Oil
  • 1 1/2 cups Water
  • As Needed SAUCE
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Unsalted Butter
  • 2 teaspoons Minced Garlic
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Red Pepper Flakes
  • 3 1/2 cups Furmano's Whole Peeled Tomatoes
  • 1 tablespoon Sugar
  • 1/4 cup Onion
  • As Needed Kosher Salt
  • 1/4 cup Finely Grated Pecorino Romano cheese
  • 2 cups Furmano's Whole Peeled Tomatoes, Sliced, From Separate Can
  • 2 tablespoons Chopped Basil
  1. For the dough: Combine flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Whisk to combine.
  2. Add olive oil and water. Knead on low speed just until dough comes together, about 3 minutes.
  3. Let dough rest for 10 minutes.
  4. Then knead once more on low speed for 10 minutes. Dough should pull away from sides of bowl but stick to bottom.
  5. Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 4 hours and up to 24 hours. Meanwhile, make the sauce.
  6. For The Sauce: Heat olive oil and butter in a medium saucepan over medium-high heat until butter melts.
  7. Add onions, garlic, oregano, and red pepper flakes.
  8. Cook, stirring constantly, until softened and fragrant, about 1 minute.
  9. Roughly puree Furmano's Whole Peeled Tomatoes in a food processor or blender and add to saucepan.
  10. Bring to a simmer and cook, stirring occasionally, until rich and thick, about 45 minutes.
  11. Season to taste with kosher salt. Allow to cool in fridge while dough rises.
  12. Two hours before baking, remove dough from fridge. Generously grease the inside of a 13- by 18-inch rimmed baking sheet with olive oil (about 3 tablespoons).
  13. Turn dough out onto lightly floured surface. Form into flat ball and transfer to baking sheet.
  14. Using your hands, coat the ball on all sides with olive oil.
  15. Loosely cover the baking sheet with plastic and let dough rise in a warm spot for 1 hour. The dough should spread out.
  16. Carefully stretch and push the dough into the corners and edges of the pan.
  17. Cover loosely, and let rise for 1 hour longer.
  18. Meanwhile, adjust oven rack to upper middle position and preheat oven to 450 degrees.
  19. When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1-inch wide around the edge.
  20. Spread sauce generously over dough, leaving the raised 1-inch edge un-sauced.
  21. Add sliced tomatoes on top of sauce.
  22. Bake until edges are light golden brown and crisp, about 20 minutes total, rotating pan once half way through baking.
  23. Remove from oven and allow to cool at room temperature for at least 15 minutes.
  24. Sprinkle with romano cheese, cut into slices, and serve.