Savory Summer Delight: Garden-Inspired Tomato Pie

Homemade Tomato Pie with

Fresh Pizza Dough and Garden Tomatoes

If you're a Northeasterner like us, chances are you've relished the iconic Tomato Pie from Wegman's Markets. But why not add your own touch? Drawing inspiration from Wegman's, we've devised our take on the Tomato Pie, celebrating the bounty of our garden-fresh tomatoes.

With a foundation of pizza dough, a luscious layer of thickened pizza sauce with roasted garlic, ripe tomatoes, and a sprinkle of Parmigiano Reggiano, our rendition pays homage to the original while adding a burst of personal flair. With a reduced cheese content and the nutritional prowess of tomatoes, this version beautifully balances taste and healthy choices. Crafted on a half-sheet pan, this pie is a versatile treat that can be savored warm or at room temperature.

Ingredients:

For the Pizza Dough:
2¼ teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (110°F/45°C)
2½ cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons olive oil

For the Tomato Pie:
1 can (28 oz) imported San Marzano tomatoes
2 tablespoons olive oil, plus more for drizzling over finished pie
1 teaspoon dried oregano
4-5 large garden-fresh tomatoes, sliced and drained
1 head of garlic
¼ cup freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish if desired

 

 

Instructions:

1. Craft the Pizza Dough:
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
In a larger bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Stir until a dough forms, then turn it out onto a floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

(Want to save time? Purchase a dough ball from your local pizzeria — this dough, which is allowed to ferment over night, will produce the best pie. Allow to come to room temperature for about 30 minutes, before rolling out the dough.) 

2. Roast the Garlic:
Preheat your oven to 400°F (200°C).
Cut off the top of the garlic head to expose the cloves.
Drizzle the garlic head with a tablespoon of olive oil, wrap it in aluminum foil, and roast in the oven for about 30-40 minutes, or until the cloves are soft and golden. Let it cool before extracting the roasted cloves.

2. Craft Your Own Sauce:
In a blender or food processor, blend the canned San Marzano tomatoes and roasted garlic until smooth.
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the dried oregano and heat until fragrant, about 30 seconds. Pour in the blended tomatoes and roasted garlic.
Allow the sauce to simmer and reduce for about 15-25 minutes, stirring occasionally.

3. Drain and Prepare the Tomatoes:
Thinly slice the garden-fresh tomatoes.
To drain excess moisture, place the tomato slices on a paper towel-lined rack. Lightly salt the tops of the slices with kosher salt to help draw out water. Let them sit for about 15-20 minutes. Pat them dry with additional paper towels if needed.

4. Assemble and Bake:
Preheat your oven to 375°F (190°C) and place the half-sheet pan inside to heat.
Roll out the risen pizza dough to fit the preheated half-sheet pan.
Carefully place a pre-cut pice of parchment paper on the pre-heated pan and coat with olive oil.
Carefully transfer the dough to the heated pan, pressing it gently onto the bottom and edges.

5. Construct the Tomato Pie:
Spread a generous layer of your prepared Roasted Garlic Tomato Sauce over the dough.
Arrange the drained garden-fresh tomato slices over the sauce.
Drizzle a tablespoon of olive oil over the tomatoes.
Season with a pinch of salt and freshly ground black pepper.

6. Bake and Garnish:
Place the half-sheet pan in the preheated oven and bake for 25-30 minutes, or until the crust is golden and slightly browned.
Once baked, remove the pan from the oven and let the pie cool slightly (5-10 minutes).
Sprinkle freshly grated Parmigiano Reggiano over the top.
Before serving, garnish with fresh basil leaves if desired for a final touch.

7. Savor the Roasted Garlic Tomato Pie:
Embrace the goodness of our Roasted Garlic Tomato Pie, which offers a more flavorful approach to the beloved Wegman's tradition. The roasted garlic infusion in the sauce adds a delightful depth of flavor, while the minimal cheese content allows the garden tomatoes to shine. Enjoy a slice warm or at room temperature, celebrating the vibrant flavors of summer. Pair it with a Pinot Noir, chilled Sauvignon Blanc or a Rosé wine for a refreshing accompaniment that elevates your dining experience. Prefer beer? Try a Pilsner, Brown Ale, Amber Lager, or American Pale Ale.

 

 

A Slice of Garden Freshness in Every Bite

Our Roasted Garlic Tomato Pie marries the essence of Wegman's Tomato Pie with the benefits of fresh ingredients and mindful choices — it delivers a harmonious blend of flavors that pay homage to Northeastern summers. With the allure of roasted garlic, garden tomatoes and the umami of Parmigiano Reggiano, each bite becomes a celebration. As you savor this delectable creation with family or friends and laughter, remember that it's not just a pie; it's a testament to the joyful union of good ingredients and great taste.

 

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