Don't call it a pizza: Philadelphia's tomato pie is a local delicacy you have to try if you visit the Pennsylvania city.
. The shop had the pies sitting next to the pastries and sandwiches on the shelves, ready to be sold at room temperature. They were shaped like the rectangular specialty slices I’d seen sold at shops around my hometown in New Jersey. In this case, they featured a generous layer of tomato gravy with fresh sliced garlic and finely grated cheese dusted on top.
It could’ve easily been some kind of margherita pizza variant I didn’t know about. It was only when I kept seeing similar-looking pies outside of pizza parlors that I started to suspect it was its own thing. The bread evokes memories of Chicago deep dish with its similarly shaped slices. However, tomato pies have small differences that set it apart from proper pizzas.
Tomato pies are similar to these Sicilian pizzas. However, a proper pie is supposed to be more of a cross between focaccia and pizza. Another type of Italian bread similar to that you’d find in a pizza, focaccia is thick, heavily seasoned bread that is often sold as an appetizer or used for sandwiches. An ideal tomato pie has a similarly thick crust lightly coated with oil and generously seasoned with Italian spices, so it doesn’t rely on the sauce as the only source of flavor.
Tomato pie is also apparently frequently sold in South Jersey. As someone who grew up in North Jersey , I’d never seen it until I moved to Philly, so I can’t confirm or deny how common it is in comparison. It’s just more noticeable as a local delicacy inside the Pennsylvanian capital than around the area where I grew up. Similar variants pop up in neighboring northeastern states like
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