Tomato Pie Recipe

[Clipper]

www.today.com/recipes/upstate-new-york-tomato-pie-pizza-recipe-t137327

This is basically the recipe that Kathy has used, although we haven't had it home made in years. The only difference is that she adds a small amount of tomato paste to the sauce and that makes it a little thicker and just a touch sweeter. In my opinion it tastes more like the pie we are used to buying at Utica sources.

While we haven't made it in a long time, it is nice to have the recipe on file because if you mention "tomato pie" here in the South you are going to get a two crust pie, made with regular pie crust dough, with tomatoes, onion, and some spices and herbs. No cheese included, and it is NOTHING like the tomato pie we are used to.

[kit]

I agree, Clipper. Most of the tomato pies made in the Utica/Rome area are similar, although not identical. I suppose it's all in what a person is used to. In the south their idea of tomato pie is a bit different from ours up here.

Kathy is probably like me... once the crust is made it's better to throw a few toppings on it and make a pizza rather than making a simple tomato pie. However, I do like to occasionally snack on a few small pieces of tomato pie but usually purchase them rather than making my own. Believe it or not, the best tomato pie I've had in this area is made by Holland Farms. They make a lot of it every day and sell it to several Italian establishments.

[Deleted]

I lost my taste for any of that stuff. Haven't had it in over 10 years. Way to much of a carb load for me. Same is true with pasta.

[Clipper]

We have made pizza with the tomato pie recipe as a base before, but when we want pizza, she normally makes a regular pizza dough recipe and we stretch it out thin. We like thin crust NY Style pizza. We do it on a sheet pan and absolutely load it with the toppings we like. Probably twice the quantity that a pizza parlor would put on a pie. She doesn't make home made pizza very often. There is a really good frozen pizza here called "Rosario's" ( no relation to the Rosario's in Utica that used to be my favorite). We buy that large frozen pizza with 5 cheeses and then add all our toppings and extra mozzarella. She hasn't made a home made tomato pie in quite some time. We just enjoy our fill of it when we are home, and YES, we like Holland Farms for tomato pie too. Always fresh and not skimpy with the sauce and cheese.

[Clipper]

Today is Kathy's birthday. We are going to Olive Garden for dinner. Good salad and bread sticks, but it doesn't stack up to a good dinner at a CNY area family run Italian restaurant. Other than Acquino's or the Franklin in Rome, we would not know where to go anymore. Tony Sparagna' is gone, and the last time we were at Cavallo's the food and service was disappointing. We ate at the Franklin while we were there in July and of course, had our O'Scuinizzo's pizza and a couple of good haddock fish fries.

[Deleted]

Well, say Happy Birthday to Kathy. I heard Delmonico Restaurant in North Utica and Chesterfields on Bleecker are excellent. I wonder if Ventura's is open? I have not been out to eat in well over 15 years. Cannot afford it. Well McDonald's has to be my high class upscale eatery only I can't eat that food either. But the coffee is good and I bring celery sticks a cheese stick some grape tomatoes and I buy a 76 cents Great Value plain Greek Yogurt and call it my deconstructed Big Mack.

[Deleted]

Oh and a piece of fruit I should add.

[Clipper]

WE haven't been to Delmonico's. The last time we were in that building it was still Jack Appleseed's. We HAVE eaten at the Chesterfield. I love the greens there as well as the fettuccini with white clam sauce. We have been to a couple of family weddings receptions there.

[Clipper]

We just got back from Olive Garden. It was pretty good. Kathy had lasagna and I had seafood alfredo. They gave Kathy a free dessert because it was her birthday.

[kit]

Two of my friends and I had dinner last night at the new place in Clinton. It's called the Clinton Ale House. Since it was Friday, they both had the fish fry, which they both said was good. I, on the other hand, had their Chicken Riggis. There are several variations to this Utica dish. The most common one uses a red tomato sauce and hot peppers. The Ale House makes their sauce with cream, milder peppers, and just a touch of red sauce. It was smooth, delicious, and didn't make smoke come out of my ears. Very good indeed.