Tomato Pie Recipe Central New York

If you grew up in Central Utica, New York, you already know that Tomato Pie isn’t just food — it’s tradition. This soft, thick, bakery-style pizza bread slathered with a tangy, sweet tomato topping and finished with a sprinkle of grated cheese is a Central Utica, New York icon.

My Utica Tomato Pie recipe has been in our family since the early 1950s and is featured in my cookbook, "A Taste of Love", What’s Cookin’ Italian Style Cuisine.
Whether served warm or at room temperature, this tomato pie brings back memories of Sunday afternoons, bakery runs, and family gatherings.

It’s simple, comforting, and filled with that unmistakable Italian-American heritage Central New York is known for.

We traditionally had a box of tomato pie on Sunday mornings, along with fried meatballs, and Mom's Traditional Pot of Sunday Tomato Sauce was simmering on the stovetop for pasta.

First off, you may need to know that tomato pie is not pizza, and it's not that southern style quiche-like dish people make in a pie crust, nope, nothing like it.

Nowhere is tomato pie celebrated more than in Utica, New York, for baptisms, weddings, funerals, birthdays, and as an appetizer with a Traditional Sunday Sauce meal with a big bowl of homemade ravioli pasta and braciole.

Scroll to the bottom for the printable recipe card.

Why You Should Make Tomato Pie, Central N.Y. Version

• Authentic Central New York Tradition: Straight from Utica, this recipe keeps the nostalgic flavor alive.
• Perfect for Any Occasion: Serve it at parties, picnics, holidays, or family dinners — it tastes great warm or cold.
• Easy to Make: Simple pantry ingredients like store-bought or homemade pizza dough,  tomato paste, puree, and balsamic vinegar create big flavor.
• Make-Ahead Friendly: Tomato pie is one of those recipes that tastes even better the next day!
• A Taste of Home: It’s not just a recipe — it’s a piece of Utica history passed down through generations.

Tips for the Best Tomato Pie

• 2 lbs of pizza dough make 2 tomato pies in approximately 9 x 13 baking sheets
• Whole canned tomatoes can be drained a roasted, also if fresh ones aren't available
• There are several variations and kinds of tomato pie in Utica; some have added more fresh garlic in oil and basted the crust
• Use quality tomatoes: The flavor of your sauce depends on good tomato puree and paste.
• Don’t skip the balsamic vinegar: It adds a subtle sweetness and depth that makes this version unforgettable.
• Let the crust rest: Allow your dough to rise fully for a light and airy base.
• Cool before slicing: Utica-style tomato pie is often served at room temperature, which allows the sauce to set perfectly.
• Finish with grated Pecorino Romano: It’s the classic touch that brings out the authentic Italian flavor.

Serving Ideas with Tomato Pie

1. Tomato pie is perfect for parties, holidays, or casual gatherings.
2. Slice it into squares and serve it alongside: Italian antipasto platters 
3. Cold pasta salads
4. Grilled Italian sausage or meatballs 
5. A side of roasted peppers or marinated olives

Tomato Pie Recipe Upstate New York Pin for later

Tomato Pie and Final Thoughts

This Central Utica, N.Y., Tomato Pie is more than just a recipe — it’s a story of family, tradition, and the Italian roots that built Central New York’s culinary scene.

Passed down from my mom and cherished since the 1950s, this tomato pie is a tribute to the flavors that shaped our table and our hearts.

Make it once, and you’ll understand why this humble dish has become a beloved local treasure — soft crust, rich sauce, and all the warmth of home in every bite.

Find more traditional hometown full recipes in my cookbook or on WhatsCookinItalianStyleCuisine.com, and bring a little Utica tradition into your kitchen today.

Tomato Pie Recipe

Yield: 24

Author: Claudia Lamascolo

Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M

Tomato pie is a cold tomato sauce-topped baked pizza dough loaded with lots of grated cheese and served cold. A Utica, N.Y. version Mom made.

Ingredients

• 1 pizza dough recipe or 2 pounds of Italian bread dough,or use store-bought (makes 2 baking sheet pans)
• Make the sauce first, below.
• 3 cups tomato puree or crushed tomatoes
• 6 fresh plum tomatoes roasted
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1 teaspoon basil
• 1/4 teaspoon oregano
• 1 tablespoon balsamic vinegar (good grade aged)
• 3 1/2 tablespoons sugar
• Extra Virgin Olive Oil
• 1 1/2 cups Pecorino Romano Grated Cheese or a combination of Parmesan and Pecorino Romano

Instructions

1. Pizza Dough
2. Stretch out the dough on two greased baking sheets
3. Rise until doubled in volume around 1 hour in a warm area.
4. Prepare the sauce in the steps below while this is rising.
5. Punch down and rise again for 30 minutes.
6. Bake in a preheated hot oven at 430 degrees for around 15 minutes or until the edges are brown.
7. If you prefer extra crispy crust, continue baking for another 10 minutes.
8. Remove from the oven and brush the top and bottom with olive oil (be very careful, as the dough is very hot.
9. Tomato Pie Sauce
10. Slice the tomatoes in half, sprinkle with salt and pepper, and drizzle with extra virgin olive oil.
11. Roast sliced tomatoes on a cookie sheet for 30 minutes.
12. Cool, and the skins should be easy to remove, or you can leave them on if you prefer.
13. While they cook, make the sauce.
14. Sauté the garlic in 2 tablespoons of olive oil for 2 minutes, then add the paste, puree, sugar, vinegar, herbs, and seasoning, salt, and pepper to taste.
15. Simmer for around 20 minutes or until thickened.
16. Add in roasted tomatoes when cooked, and mash tomato chunks until no large pieces of tomato are left.
17. This makes a thick sauce.
18. Assembly
19. Top with sauce and cover the top with the grated cheese.
20. Cut into squares.
21. Serve at room temperature.

Notes

Serving Ideas with Tomato Pie

1. Tomato pie is perfect for parties, holidays, or casual gatherings.
2. Slice it into squares and serve it alongside: Italian antipasto platters 
3. Cold pasta salads
4. Grilled Italian sausage or meatballs 
5. A side of roasted peppers or marinated olives

Tomato Pie Baking Tips

• 2 lbs of pizza dough make 2 tomato pies in approximately 9 x 13 baking sheets
• Whole canned tomatoes can be drained a roasted, also if fresh ones aren't available
• There are several variations and kinds of tomato pie in Utica; some have added more fresh garlic in oil and basted the crust
• Use quality tomatoes: The flavor of your sauce depends on good tomato puree and paste.
• Don’t skip the balsamic vinegar: It adds a subtle sweetness and depth that makes this version unforgettable.
• Let the crust rest: Allow your dough to rise fully for a light and airy base.
• Cool before slicing: Utica-style tomato pie is often served at room temperature, which allows the sauce to set perfectly.
• Finish with grated Pecorino Romano: It’s the classic touch that brings out the authentic Italian flavor.

Nutrition Facts

Calories

92

Fat (grams)

3 g

Sat. Fat (grams)

1 g

Carbs (grams)

13 g

Fiber (grams)

1 g

Net carbs

12 g

Sugar (grams)

5 g

Protein (grams)

4 g

Sodium (milligrams)

250 mg

Cholesterol (grams)

7 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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tomato pie, Utica, N.Y. foods, Central New York, Pizza, pizza dough

American, Italian

Tomato Pie Recipe Upstate New York Pin for later

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