Updated: 08/16/2014 9:22 AM
Created: 08/15/2014 1:04 PM WNYT.com
By: Jaired Crofut
Tomato Pie from Perreca's Bakery
Tomato pie is good, old-fashioned peasant food, and as we celebrate our 100th birthday at Perreca's Bakery, we are grateful for our peasant upbringing -- it has always meant hard work but wonderful WONDERFUL food!
Here is the recipe for a staple that has been available at Perreca's for 100 years -- Tomato Pie
2 lbs. prepared dough for a 16"x16" pizza pan
1 -- 28 oz. can crushed tomatoes
1 -- 6 oz. can tomato paste
1/4 -- cup olive oil
4 -- cloves garlic sliced paper thin
2 -- tsp. salt
1/2 -- tsp. black pepper
1/4 -- tsp. dried oregano
1/2 -- cup grated cheese
Mix ingredients for sauce at least 24 hours ahead of time (36-48 hours is better) and let the flavors meld. In glass bowl (not plastic) combine crushed tomatoes, tomato paste, olive oil, thinly sliced garlic, salt, pepper, oregano and place in refrigerator. Note how we are not cooking this sauce, we're just giving it plenty of time to marinate in its own ingredients for a wonderful flavor.
Allow prepared dough to become room temperature -- about two hours removed from the refrigerator if it is pre-chilled.
Grease the pizza pan with a touch of olive oil and spread the dough, beginning to stretch it over the pizza pan. The dough is going to spring back several times before you get all four corners of your pan covered in dough. Be patient and leave plenty of time for this process (about an hour) and keep going back to your dough and spread it again and again. Cover with a dish towel while dough rests between stretches.
Drizzle dough with olive oil, apply even layer of your prepared sauce, and sprinkle with grated cheese.
Place in a 400 degree oven for approx 30-35 minutes. Ovens vary, but you are looking for a crispy crust with the degree of browness to your liking.
Sprinkling the grated cheese half-way through baking is also an option if concerned about burning the cheese in baking.
Tomato pie is traditionally served at room temperature and stays delicious hours after preparation. Salute!
Maria Perreca Papa