The beauty of this dish is its simplicity. It’s the kind of meal you can throw together even on the busiest weeknights, and it always feels like a warm hug. Picture sinking your teeth into a slice of this: the slightly tangy tomatoes, the crispy, golden crust, a hint of garlic and oregano dancing on your tongue. My picky teenager, who usually turns up his nose at anything tomato-based, actually asks for seconds! And the best part? It’s just as delicious served cold the next day, making it perfect for school lunches or a quick snack. Even better, I can make it the night before if I know that I will be in a pinch for time.
I know that sometimes, the simplest recipes can be the most daunting. You might be thinking, “Is that really all there is to it?” Trust me, I had the same doubts. But I promise you, this recipe is foolproof. I’ve messed it up plenty of times (burnt garlic is a common occurrence in my kitchen!), and even then, it still tastes amazing. It’s a recipe that’s forgiving, adaptable, and, most importantly, delicious.
So, roll up your sleeves, grab your favorite apron, and let’s make some authentic italian tomato pie! I can’t wait for you to try this—it’s become such a staple in our house, and I know it will become one in yours too.
Ingredients
- 1 (14.5 ounce) can of crushed tomatoes
- 1 (15 ounce) can of tomato sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup all-purpose flour
- ½ teaspoon salt
- ⅓ cup vegetable shortening
- 3-5 tablespoons ice water
- ½ cup grated Parmesan cheese
Okay, let’s talk ingredients! First up, tomatoes. I usually go for canned crushed tomatoes and tomato sauce. Why canned? Because they’re consistent in flavor and readily available year-round. I’ve tried using fresh tomatoes, especially when they’re in season, but honestly, the canned ones work just as well for this recipe. Make sure you are getting good quality tomato products to get the best flavor. San Marzano tomatoes are a great option, known for their sweetness and low acidity, but any good quality canned crushed tomatoes will work wonders.
For the olive oil, I always use extra virgin. It adds a richness and depth of flavor that you just can’t get with regular olive oil. The quality of your olive oil can really impact the final flavor, so it’s worth investing in a good one. Look for olive oils that are cold-pressed and have a fruity aroma.
And don’t skimp on the garlic! Two cloves is my go-to, but if you’re a garlic lover like me, feel free to add an extra one. Just be careful not to burn it! I have been known to burn garlic a time or two when cooking. Burnt garlic can add a bitter taste to your dish, so keep a close eye on it while it’s cooking.
Now, here’s a little secret my Nonna Emilia taught me: a pinch of sugar in the tomato sauce. It helps balance the acidity and brings out the sweetness of the tomatoes. I usually add about a teaspoon, but you can adjust it to your liking.
For the crust, I like to use a combination of vegetable shortening and butter. The shortening makes the crust flaky, while the butter adds flavor. If you’re feeling adventurous, you can try using all butter, but be warned: it might not be as flaky. You can also use lard if you are looking for a more traditional crust. Lard will give you a very tender and flavorful crust, reminiscent of old-fashioned baking.
Speaking of crust, the ice water is crucial. It keeps the dough cold, which is essential for a tender crust. Add it one tablespoon at a time until the dough just comes together. Don’t overmix it, or the crust will be tough. The more you work the dough, the tougher it gets. It is something that I learned the hard way!
And finally, the Parmesan cheese. I prefer to use freshly grated Parmesan. It has a much better flavor and texture than the pre-grated stuff. But if you’re short on time, the pre-grated will work just fine. Freshly grated Parmesan melts beautifully and adds a nutty, savory flavor that complements the tomato sauce perfectly.
Ingredient Substitutions
- For a gluten-free option, you can easily substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a blend that’s designed for baking, as some gluten-free flours can be a bit finicky.
- If you’re dairy-free, you can skip the Parmesan cheese altogether or use a dairy-free Parmesan alternative.
- For a spicier tomato pie, add a pinch of cayenne pepper or an extra pinch of red pepper flakes to the sauce.
- If you don’t have dried oregano or basil on hand, you can use fresh herbs instead. Just use about a tablespoon of chopped fresh herbs for every teaspoon of dried herbs.
Shopping Tips
- I like to buy my canned tomatoes in bulk at Costco because it is much more affordable.
- When buying fresh Parmesan cheese, look for a block that’s firm and has a slightly nutty aroma.
- Don’t be afraid to experiment with different types of cheese! Pecorino Romano or Asiago cheese would be a great substitute for Parmesan cheese.
Step-by-Step Instructions
- Prepare the Tomato Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn it! Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together. The longer it simmers, the more flavorful it will be. Taste and adjust seasonings as needed. I usually add a pinch of sugar to balance the acidity.
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! The dough should be slightly shaggy, but not sticky. I like to use my hands for this part because I feel like I have more control over the texture.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface and form it into a disc. Wrap the disc in plastic wrap and chill in the refrigerator for at least 30 minutes. This is crucial! It allows the gluten to relax, which will result in a more tender crust. I usually chill it for an hour, just to be safe.
- Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the tomato sauce over the crust and spread evenly. Sprinkle the grated Parmesan cheese over the top.
- Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it, especially in the last few minutes, to make sure the crust doesn’t burn. The aroma that fills your kitchen during this step is heavenly!
- Cool and Serve: Let the pie cool for at least 10-15 minutes before slicing and serving. This allows the filling to set up a bit, so it doesn’t run all over the place. Trust me, this is important! I learned the hard way when I tried to slice it too soon, and it was a soupy mess.
Tips and Tricks
- Don’t skip the chilling step! It’s essential for a tender crust.
- If the crust starts to brown too quickly, cover the edges with aluminum foil.
- For a crispier crust, bake the pie on a preheated baking sheet.
- If you’re short on time, you can use a store-bought pie crust. Just make sure it’s a good quality one!
- Experiment with different cheeses! Mozzarella, provolone, or even a sprinkle of goat cheese would be delicious.
Serving Ideas
Serving up this authentic italian tomato pie is just as enjoyable as making it! In my house, we tend to keep things pretty simple. We’ll usually serve it with a big green salad tossed with a light vinaigrette. The crispness of the lettuce and the tanginess of the dressing are the perfect complement to the rich, savory pie. Plus, it’s a great way to sneak in some extra veggies!
Sometimes, if we’re feeling a little extra fancy, I’ll whip up a quick batch of garlic knots to serve alongside. My kids absolutely devour them! It’s a little carb-heavy, I know, but hey, it’s Friday night!
This pie is also fantastic served as an appetizer. Cut it into small squares and arrange them on a platter for a party. I’ve done this for several get-togethers, and it’s always a hit. Everyone loves the simplicity and the comforting flavors.
Family-Style Serving
We usually serve this family-style, right in the pie plate. It’s casual, it’s easy, and it’s just how my Nonna Emilia used to do it. The kids love helping themselves, and there’s always a bit of friendly competition for the crispiest pieces around the edge. Those are always gone first!
Personal Presentation Tips
To make the pie look a little more appealing, I like to sprinkle some fresh basil or oregano leaves on top before serving. It adds a pop of color and a burst of fresh flavor. I also sometimes drizzle a little bit of extra virgin olive oil over the top.
Real-Life Occasions
This authentic italian tomato pie has become our go-to dish for so many occasions. It’s perfect for a casual weeknight dinner, a potluck with friends, or even a holiday gathering. It’s also a great option for a picnic or a tailgate party. It transports well, and it’s just as delicious cold as it is warm.
Honest Portion Talk
The recipe says it serves 6, but let’s be honest, in my house, it barely feeds 4 hungry people! My husband and my teenage son can easily devour half of it in one sitting. So, if you’re feeding a crowd, you might want to consider making two pies.
Practical Leftover Ideas
If we somehow manage to have leftovers (which is rare!), they make the best lunch the next day. I love taking a slice to work with me. It’s a welcome change from the usual sandwiches and salads. You can also reheat it in the oven or microwave, but I actually prefer it cold. The flavors seem to intensify overnight.
I have also cut it up into bite sized pieces and added it to a salad!
Frequently Asked Questions
Q: Can I make the crust ahead of time?
Absolutely! In fact, I often do. You can make the dough up to two days in advance and store it in the refrigerator, wrapped tightly in plastic wrap. Just be sure to let it come to room temperature for about 30 minutes before rolling it out. You can also freeze the dough for up to a month. Thaw it in the refrigerator overnight before using. This is a great time-saver, especially when I know I’m going to be short on time during the week.
Q: Can I use store-bought crust?
Yes, you definitely can! While I prefer the taste and texture of homemade crust, I understand that not everyone has the time or inclination to make it from scratch. If you’re going the store-bought route, I recommend using a good quality brand and blind baking it for a few minutes before adding the filling to prevent it from getting soggy. Blind baking involves pre-baking the crust before adding the filling. This helps to ensure that the crust is fully cooked and doesn’t become soggy from the moisture in the filling.
Q: Can I add other vegetables to the filling?
Of course! Feel free to get creative and add your favorite veggies. Sautéed onions, bell peppers, mushrooms, or spinach would all be delicious additions. Just make sure to cook them before adding them to the pie to prevent them from making the crust soggy. Sautéing the vegetables beforehand will help to remove excess moisture and enhance their flavor.
Q: Can I freeze the finished pie?
Yes, you can! Let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to two months. When ready to serve, thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven for about 20 minutes, or until heated through.
Q: My crust is always tough. What am I doing wrong?
Tough crust is usually caused by overmixing the dough or adding too much water. Be sure to mix the dough until it just comes together and add the ice water one tablespoon at a time. Also, chilling the dough is crucial for a tender crust.
Q: My tomato pie is too watery. How can I fix it?
If your tomato pie is too watery, there are a few things you can try. First, make sure you’re using good quality canned tomatoes that aren’t too watery. You can also add a tablespoon of tomato paste to the sauce to thicken it up. Another trick is to sprinkle a tablespoon of breadcrumbs or cornstarch over the crust before adding the filling. This will help absorb some of the excess moisture.
Q: Can I make this vegan?
Yes, you can definitely make a vegan version of this authentic italian tomato pie! Simply use a vegan pie crust (many store-bought crusts are vegan), skip the Parmesan cheese or use a vegan Parmesan alternative. You can also add a tablespoon of nutritional yeast to the sauce for a cheesy flavor.
Conclusion:
This authentic italian tomato pie isn’t just a recipe; it’s a memory, a tradition, and a whole lot of love baked into a simple pie. It’s a dish that reminds me of my Nonna Emilia, of family gatherings, and of the simple joys of sharing a meal together. And I know it will evoke the same warm memories for you and your family as well.
One of the things I love most about this recipe is its versatility. You can easily adapt it to your own tastes and preferences. Add different cheeses, vegetables, or spices to create your own unique version. And don’t be afraid to experiment! Cooking should be fun, not stressful.
Before I let you go and start on your own authentic italian tomato pie journey, here are a few more of my hard-earned home cook tips:
- Always let the pie cool for at least 10 minutes before slicing. I learned this the hard way when I served it too soon and it fell apart.
- Don’t be afraid to use store-bought crust if you’re short on time. There’s no shame in taking shortcuts!
- Taste the tomato sauce as it simmers and adjust the seasonings to your liking. Everyone has different preferences, so make it your own!
My son loves it with extra cheese and oregano, while my daughter prefers a more spicy version of tomato pie pugliese. I use a different crust when creating grandma style tomato pie.
So, there you have it. My go-to recipe for authentic italian tomato pie. I hope you enjoy making it as much as I do. Don’t be intimidated—if I can make this on a busy weeknight, you absolutely can too! Don’t forget to check out our other recipes like this Italian Crescent Casserole. You can also try Chicken Sausages with Zucchini, Tomatoes, and Pasta.
I’d love to hear how this turns out for your family—drop me a comment and let me know what you think! And if you have any questions or tips of your own, please share them. Cooking is always better when we do it together. Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!
PrintEasy Authentic Italian Tomato Pie
This simple, rustic Italian tomato pie is bursting with fresh tomato flavor and is perfect for a light lunch or appetizer.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 6 servings 1x
- Category: Pie
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 lb ripe tomatoes, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 1 prepared pie crust
Instructions
- Preheat oven to 375°F (190°C).
- Place pie crust in a pie dish.
- Arrange tomato slices in the crust.
- In a bowl, combine Parmesan cheese, olive oil, garlic, and basil. Season with salt and pepper.
- Pour mixture over the tomatoes.
- Bake for 30-40 minutes, or until crust is golden brown and tomatoes are tender.
- Let cool slightly before serving.
Notes
For a richer flavor, use sun-dried tomatoes. Add a pinch of red pepper flakes for a little heat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 7
- Cholesterol: 20
Keywords: tomato pie, italian, tomato, pie