While there my friend I was staying with took me to this mom and pop bakery called Corropolese to get Tomato Pie, because it is a local tradition on Friday's of Lent because it has no meat. The moment this pizza-esque/very not like pizza dish hit my pallet I was in LOVE! Not like the "Wow this is pretty good," more like "WOW!!!! Why don't we have these in Texas?!"
On Good Friday I decided that I must have this wonderful dish again, and since Good Friday is a fasting day, I would spend my day baking so I could savor this meal come dinner time (or 10pm, you know, whatever.) After spending some time online I found this recipe that claimed to be pretty similar, so I took a chance, and though it wasn't perfect, it was probably the best I will find south of the Mason-Dixon line. I hope y'all enjoy this dish as much as I do!
Tomato Pie
Crust:
- 1 and 1/2 cups warm water (somewhere between 110-115 degrees F)
- 2 tbsp sugar (You have to feed the yeast something!)
- 1 envelope active dry yeast
- 4 and 1/2 cups bread flour (Don't have bread flour? Its alright, all purpose flour will work this time)
- 4 tbsp olive oil
- 2 tsp salt
- Cornmeal (for dusting and good measure)
- Nonstick vegetable oil spray (like Pam)
Ok, so the water in my tap comes out at about 112 degrees F so I didn't need to heat my water at all, but I did use a thermometer for good measure! Once your water is at the correct temp mix in sugar, once dissolved stir in the yeast and allow it to sit for 10 mins so the yeast has time to activate.
In a separate bowl, mix oil, salt, yeast mixture and about 75% of the flour (about 3 and 1/4 cups if you are the type that just HAS to have the numbers.) Once the flour is mixed in, let this sit for 20 mins on a counter. I covered mine with a tea towel, because that's what my mom always did. Take this time to take another large bowl and oil the sides so it is ready for the next rising stage. Also have some plastic wrap handy.
Once your 20 mins are up, mix in the remaining flour, I had to go ahead and use my hands at this point. Transfer this dough to a floured work surface and knead until all th flour is mixed in and the dough is smooth. It should take about 10 mins. If you've never kneaded before: put the dough on the floured surface and flour your hands. Using the heel of your hand push the dough away from you, then on the return pull the dough back over itself. Turn the dough a quarter of a turn and repeat the push with the heel of your hand. Try to get in a rhythm, it will make the process so much easier for you. Once your dough leaves an indention when poked, you should be ready for rising!
Place the dough in the oiled bowl and turn so that the whole ball is covered in oil. Cover the bowl with the plastic wrap and place it in a warm place, away from drafts for about two hours. (Mine went into the garage, it was in the upper 70's outside, and my house is always kept around 70, so it made more sense for it to be out there.)
After the two hours, punch the dough down (literally use your fist, and put it into the middle of the dough.) Turn the dough as you go so the oil continues to coat the dough. Now recover with plastic wrap and set this in a refrigerator for 4 to 12 hours.
(After your sauce has been simmering for a while) Roll out your dough on a floured surface. The trick to getting the dough rectangular is to rotate the dough as you work. Don't get frustrated if it's not perfect, it'll taste that much better that way I promise! Lay the dough on a rimmed baking sheet that had oil spread on it and the cornmeal sprinkled to prevent sticking. Spread the sauce over the top, and yes it will be thick.
Bake at 450 F for 20 mins. Mine did not take long to cook at all, so watch yours carefully! But don't open your oven too often as to let out vital heat. Check to make sure the dough is cooked all the way through and the crust is golden brown. Yum!
Enjoy!!!
Sauce:
- 6 Roma tomatoes (and some olive oil for these too!)
- 3 cups tomato puree
- 3 tbsp tomato paste
- 4 cloves garlic
- 1 tsp basil
- 1/4 tsp oregano
- 1 tbsp balsamic vinegar
- 3 tbsp sugar (I would definitely cut this to 2 tbsp because the sauce was just a little too sweet)
Preheat your oven to 350 degrees F. Take a cookie sheet and cover with foil. Cut the tomatoes in half and lay out on a cookie sheet. Sprinkle with salt and pepper and then drizzle with olive oil. Make sure you don't get too much oil on the cookie sheet because olive oil will begin to smoke around 320 degrees F, meaning your smoke alarms may cause you brief discomfort. Bake for about 30 minutes or until the tomatoes are all soft and well, roasted!
While they are cooking, combine the other ingredients in a large saucepan and simmer until thickened. When the tomatoes are thoroughly roasted add those into the sauce, they should be soft enough to mash with a fork. Allow this to simmer a little longer, and then spread onto dough.
