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Italian Tomato Pie

Get ready to fall head over heels for this absolutely incredible Italian Tomato Pie that’s about to become your new obsession!

This isn’t your average pizza – it’s a thick, focaccia-style masterpiece topped with the most intensely flavorful roasted tomato sauce you’ve ever tasted.

The combination of perfectly yeasted dough that rises to golden perfection and a sauce made from roasted Roma tomatoes creates something truly magical.

Every bite delivers layers of savory, slightly sweet, and deeply satisfying flavors that’ll have you coming back for seconds (and thirds, let’s be honest).

What makes this recipe absolutely special is the double-cooking technique that transforms ordinary ingredients into something extraordinary.

First, you’ll roast fresh Roma tomatoes until they’re caramelized and concentrated, then blend them with simmered tomato puree for a sauce that’s bursting with depth.

The homemade dough, enriched with olive oil and given plenty of time to develop its flavor, creates the perfect canvas for this incredible sauce.

Whether you serve it warm from the oven or at room temperature, this tomato pie delivers that authentic Italian experience that’ll transport you straight to a sunny terrace overlooking the Mediterranean.

Ingredients

For the Crust

2 packets active dry yeast
1 and 1/2 cups water, very warm (about 110 degrees F)
2 tablespoons sugar
3 and 1/2 cups all-purpose flour, plus more if needed
2 teaspoons kosher salt
1 /4 cup olive oil
Extra olive oil for greasing pan
Grated Locatelli for sprinkling

For the Sauce

6 Roma tomatoes, cut in half
3 tablespoons olive oil
15 ounces tomato puree
2 tablespoons tomato paste
3 cloves garlic, finely minced
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 teaspoon dried basil
1 /4 teaspoon dried oregano
Salt and pepper to taste

Instructions

Prepare the Sauce

1 Preheat oven to 350°F (175°C). Slice the Roma tomatoes in half lengthwise, sprinkle generously with salt and pepper, drizzle with 3 tablespoons olive oil, and roast in oven for 45 minutes until edges are caramelized and tomatoes have concentrated in flavor.
2 While your tomatoes are roasting, combine the tomato puree, tomato paste, minced garlic, 1 tablespoon sugar, balsamic vinegar, dried basil, and oregano in a large saucepan. Simmer over medium-low heat for about 30 minutes, stirring occasionally to prevent sticking.
3 Once your roasted tomatoes are done, let them cool slightly, then pulse them in a blender until you achieve a chunky consistency – don’t over-blend as you want some texture. Add the roasted tomatoes to your saucepan and continue to simmer until most of the water has evaporated and the sauce is very thick, about 15-20 minutes more. Set aside until needed.

Make the Dough

4 In the bowl of a stand mixer fitted with a dough hook, combine the 2 packets of active dry yeast with the 1 and 1/2 cups warm water (temperature should be around 110°F/43°C – too hot will kill the yeast). Stir to dissolve and let stand until it looks foamy and active, about 5 minutes. If it doesn’t foam, your yeast may be dead and you’ll need to start over.
5 Stir in the 2 tablespoons sugar, 2 teaspoons kosher salt, and 1/4 cup olive oil until well combined. Turn the mixer on low speed, and slowly add the 3 and 1/2 cups flour to the bowl, allowing each addition to incorporate before adding more.
6 When the dough starts to come together and pull away from the sides, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook with a silicone spatula. Mix until the dough is smooth, glossy, and elastic – about 10 minutes total. The dough should be slightly tacky but not sticky.

First Rise

7 Form the dough into a smooth ball and place in a well-oiled bowl, turning once to coat all sides. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. The dough is ready when you can gently poke it with your finger and the indentation remains.

Shape and Second Rise

8 When you’re ready to bake, preheat oven to 500°F (260°C). Coat a large 9×13 inch baking pan generously with olive oil, making sure to get the corners and sides well-coated.
9 Place the risen dough on the prepared baking sheet, and using your fingertips, gently press and stretch the dough out toward the edges of the pan until it forms a large rectangle that fills the pan. Don’t worry if it springs back – let it rest and try again.
10 Using a fork or small pointed knife, poke holes all over the surface of the dough, popping any large air bubbles you see. This prevents the dough from puffing up too much during baking. Cover the pan with plastic wrap and let the dough rest for another 30 minutes.

Bake the Pie

11 Place the baking sheet on your baking stone if you have one (or directly on the oven rack) and immediately lower the oven temperature to 425°F (220°C). Bake for 15 minutes until the crust is set and lightly golden.
12 Remove the pie from the oven and quickly spread your prepared tomato sauce evenly over the surface, leaving about a 1-inch border around the edges. Rotate the pan 180 degrees for even browning and bake for another 10 minutes until the crust is golden brown and the sauce is bubbling.
13 Let cool for 5 minutes before carefully removing the tomato pie from the pan and placing it on a cooling rack to finish cooling. Top with freshly grated Locatelli cheese and serve warm or at room temperature – both ways are absolutely delicious!

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Stand mixer with dough hook – While you can make this dough by hand, a stand mixer makes the process much easier and ensures proper gluten development for that perfect chewy texture
Large 9×13 inch baking pan – A heavy-duty aluminum or steel pan conducts heat evenly and prevents hot spots that could burn the bottom
Digital kitchen scale – For the most consistent results, weighing your flour gives you perfect dough every time
Instant-read thermometer – Essential for checking that your water temperature is just right for activating the yeast

Helpful Upgrades:

Baking stone or steel – Placing your pan on a preheated stone creates a crispier bottom crust and more even heat distribution
Bench scraper – Makes transferring and handling the sticky dough much easier and keeps your workspace clean
Silicone spatula set – Perfect for scraping dough off the mixer hook and folding ingredients without tearing the dough
Parchment paper – While not necessary for this recipe, it’s great to have on hand for easy cleanup

Nice-to-Have Options:

Food processor – Speeds up the sauce-making process and gives you perfect control over the texture of your roasted tomatoes
Immersion blender – An alternative to the regular blender for pulsing the roasted tomatoes right in the pot

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace the 3 and 1/2 cups all-purpose flour with a high-quality gluten-free flour blend (like King Arthur or Bob’s Red Mill 1:1)
Add 1 teaspoon xanthan gum if your flour blend doesn’t contain it
Expect a slightly denser texture and allow extra rising time (1.5-2 hours for first rise)
The dough will be stickier and harder to stretch, so oil your hands well when shaping

Dairy-Free Modifications:

This recipe is naturally dairy-free except for the Locatelli cheese topping
Substitute with nutritional yeast, dairy-free parmesan, or simply omit the cheese
The olive oil in the dough provides richness without any dairy

Vegan Version:

The base recipe is already vegan – just skip the cheese or use a plant-based alternative
Try cashew-based parmesan or a sprinkle of hemp seeds for added nutrition and flavor

Flavor Variations:

Herb-infused crust: Add 2 tablespoons fresh chopped rosemary or thyme to the dough
Garlic lovers: Roast 6-8 whole garlic cloves with the tomatoes for deeper flavor
Spicy version: Add 1/2 teaspoon red pepper flakes to the sauce
Mediterranean twist: Top with olives, capers, and fresh basil before serving
Seasonal variation: Add roasted bell peppers or zucchini to the sauce in summer

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This Italian Tomato Pie provides approximately 280-320 calories per serving (based on 8 servings), with the majority coming from complex carbohydrates and healthy fats from olive oil. Each serving delivers about 8-10 grams of protein from the flour and 4-5 grams of fiber, making it surprisingly satisfying. The olive oil contributes heart-healthy monounsaturated fats, while the tomato-heavy sauce keeps the overall fat content moderate.

Health Benefits of Main Ingredients:
The Roma tomatoes are nutritional powerhouses, packed with lycopene, a powerful antioxidant that becomes more bioavailable when cooked and combined with olive oil – exactly what happens in this recipe! The roasting process concentrates these beneficial compounds. Extra virgin olive oil provides vitamin E and anti-inflammatory compounds that support heart health. The garlic adds allicin, known for its immune-boosting and cardiovascular benefits. Even the active dry yeast contributes B vitamins, particularly folate and niacin.

Dietary Considerations:
This recipe contains gluten from wheat flour and is vegetarian-friendly. It’s naturally dairy-free except for the optional cheese topping. The high tomato content makes it rich in vitamin C and potassium. For those watching sodium, you can reduce the salt in both the dough and sauce. The fiber content from the tomatoes and whole grain flour (if substituted) supports digestive health.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Active dry yeast → Instant yeast (use same amount, no need to proof first)
All-purpose flour → Bread flour for chewier texture (same amount)
Roma tomatoes → San Marzano canned tomatoes, drained and roasted (28 oz can)
Fresh garlic → Garlic powder (1 teaspoon replaces 3 cloves)

Budget-Friendly Swaps:

Locatelli cheese → Parmesan cheese or Romano cheese (more affordable options)
Extra virgin olive oil → Regular olive oil (still good quality but less expensive)
Roma tomatoes → Regular canned whole tomatoes, drained and roasted
Balsamic vinegar → Red wine vinegar plus 1/2 teaspoon sugar

Pantry Emergency Substitutions:

Tomato paste → Tomato sauce reduced by half (use 4 tablespoons)
Dried basil → Fresh basil (1 tablespoon chopped)
Kosher salt → Table salt (use 1.5 teaspoons instead)
Sugar in dough → Honey (1.5 tablespoons)

Pro Tips for Substitutions:

When using instant yeast, add it directly to the flour and increase water temperature to 120-130°F
If using bread flour, you may need slightly more water as it absorbs more liquid
Store leftover tomato paste in ice cube trays with olive oil for future use

Make It Diabetes-Friendly

Flour & Carb Modifications:

Replace 1 cup of the all-purpose flour with almond flour or whole wheat flour to reduce net carbs by approximately 15-20 grams per serving
Use cauliflower pizza crust mix for the base to cut carbs by about 75%
Try a 50/50 blend of regular and alternative flours for better texture while still reducing carbs

Sugar Substitutions:

Replace the 2 tablespoons sugar in the dough with 1 tablespoon erythritol or stevia equivalent
Substitute the 1 tablespoon sugar in the sauce with 1/2 tablespoon monk fruit sweetener
Total carb reduction: approximately 8-10 grams per serving with these swaps

Portion & Timing Tips:

Cut into 12 smaller pieces instead of 8 for better portion control (approximately 18-22 grams carbs per piece)
Pair with a large mixed green salad and 2-3 ounces lean protein to balance blood sugar response
The fiber from tomatoes helps slow carb absorption – eating this with additional vegetables maximizes this benefit
Best timing: Serve as part of lunch rather than dinner when metabolism is more active

Blood Sugar Management:

The olive oil and fiber help moderate the glycemic response
Consider adding 1 tablespoon ground flaxseed to the dough for extra fiber and omega-3s

Perfect Pairing Suggestions

Beverage Pairings:
A medium-bodied Chianti Classico or Sangiovese complements the tomato-forward flavors beautifully, while the acidity in the wine balances the richness of the olive oil. For beer lovers, try a crisp Italian lager or wheat beer that won’t compete with the delicate flavors. Non-alcoholic options include sparkling water with lemon, unsweetened iced tea with fresh herbs, or a virgin Bloody Mary that echoes the tomato theme. During cooler months, hot herbal tea with oregano or basil creates a lovely Mediterranean experience.

Side Dish Recommendations:
This tomato pie shines alongside a crisp arugula salad dressed with lemon vinaigrette and shaved parmesan – the peppery greens cut through the richness perfectly. Roasted vegetables like zucchini, eggplant, or bell peppers continue the Italian theme while adding nutritional variety. A simple antipasto platter with olives, fresh mozzarella, and cured meats transforms this into an elegant spread. Grilled asparagus with garlic and lemon provides a fresh, seasonal contrast to the hearty pie.

Complete Meal Ideas:
Start with bruschetta or caprese skewers as appetizers, serve the tomato pie as the main course with that arugula salad, and finish with lemon gelato or fresh berries with a drizzle of balsamic reduction. For casual entertaining, pair with Italian wedding soup for a comfort food feast.

Occasion Suggestions:
Perfect for summer garden parties, potluck dinners, or casual Sunday suppers. It’s ideal for make-ahead entertaining since it tastes fantastic at room temperature. Pack it for picnics or outdoor concerts – it travels beautifully and doesn’t require reheating.

Pro Tips and Troubleshooting

Professional Techniques:
The secret to exceptional tomato pie lies in moisture control – roasting the tomatoes first removes excess water that would otherwise make your crust soggy. Always let your sauce reduce until it’s thick enough to coat a spoon without dripping. When stretching the dough, work from the center outward and let it rest if it springs back too much – patience creates better texture than force. For the crispiest bottom, place your baking pan on the lowest oven rack for the first 10 minutes, then move to center.

Common Mistakes and Solutions:
If your dough isn’t rising, check your yeast expiration date and water temperature – too hot kills yeast, too cold won’t activate it. Soggy crust usually means the sauce wasn’t reduced enough or the tomatoes weren’t properly roasted. Over-mixing the dough creates tough results, while under-mixing leaves you with dense, heavy texture. If the edges brown too quickly, tent with aluminum foil for the last few minutes of baking.

Storage and Make-Ahead:
This pie keeps beautifully for 3-4 days refrigerated and actually improves in flavor as the ingredients meld. Reheat individual slices in a 350°F oven for 8-10 minutes to crisp the bottom. The sauce can be made up to 3 days ahead and refrigerated. For longer storage, wrap cooled pie tightly and freeze for up to 2 months – thaw overnight and reheat as directed.

Scaling Tips:
This recipe doubles easily for crowd feeding – use two pans and rotate their positions halfway through baking for even results.

This Italian Tomato Pie represents everything wonderful about simple, quality ingredients transformed through time-honored techniques. The combination of perfectly developed dough and intensely flavored roasted tomato sauce creates something that’s both rustic and refined – comfort food that doesn’t compromise on sophistication. Whether you’re serving it for a casual family dinner or an elegant gathering, this recipe delivers authentic Italian flavors that’ll have everyone asking for your secret. The best part? It tastes even better the next day, making it perfect for meal prep or entertaining. Once you master this technique, you’ll find yourself making it again and again, each time discovering new ways to make it your own.