This is a twist on a Philly classic which I was skeptical of at first: the tomato pie! Boy was I wrong… the richness and acidity of the tomato sauce pairs wonderfully with thick pillowy and lightly crispy bread. A surprisingly “light” take on a pizza for those days when you just want something a little different.
Recipe
Makes: 1 pie (3 to 4 people) | Time: <1h
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, finely grated
- 1/2 tbsp oregano
- 1/2 tbsp sugar
- 1x 400g can of tomato
- 1/2 onion
- Salt to taste
- 1 loaf of Turkish bread
- Shredded parmesan, to top
Note: ingredients are doubled in the photo above
Method
- Pre-heat your oven to 200°C (390°F)
- In a saucepan melt 1 tbsp of olive oil with 1 tbsp of butter
- Finely chop or zest 2 cloves of garlic and add to the oil and butter along with 1/2 tbsp of oregano, 1/2 tbsp of sugar, and 1x400g can of tomatoes.
- Blend the mixture and return to the saucepan.
- Add 1/2 an onion (picture 1).
- Bring to a simmer and cook for 40min uncovered stirring occasionally until rich and thick (picture 2). Beware it can splatter so I use a splatter guard.
- Remove the onion and season to taste with salt. Tip: the onion is super soft and sweet so don’t throw it away, snack on it or reuse for another dish.
- Trim the top of the Turkish bread, top with the sauce and bake (pictures 3 – 4 – 5). Note: I use par-baked bread so I cook to the instructed cooking time for the bread which is 10min. When using English muffins I half them and I bake them for 5min.
- Top with shredded parmesan (picture 6) and enjoy on its own, with a cool beer and/or a fresh side salad.
- Enjoy!
Substitutions
| Recipe components | Possible substitutions* |
| Turkish bread | • English muffins (for individual portions) • Pizza dough |
Tags
USA
USA
The Global Homecook 