Curious Parents Family Health Resources

food bites

Tomato Pie: Now That’s Amore
By Angela Capelli

We’re starting to feel that familiar chill in the evening air, and this means it’s not only almost autumn but also the time to harvest…tomatoes. If you have a backyard garden like myself, you are now reaping the rewards of all of your toil in the soil. But don’t fret if the tomatoes are not as convenient as a walk to your own backyard, there are many local farms and roadside stands where you can find tomatoes picked fresh daily, and some may even let you pick your own. The Ramapo, a New Jersey favorite, has made a well received comeback this year at Springdale farms. But all tomatoes are a good source of dietary fiber and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. And don’t forget those cancer-fighting Lycopenes.

My family has been preparing this tomato pie for generations, and I never get tired of hearing about the first time my mother enjoyed it as a little girl at her great Aunt Grace Bocucci’s house in Maryland. My mother was so excited to see this delicious treat pulled from the oven steaming hot with layers of thinly sliced tomatoes, fresh basil and olive oil. Her excitement turned to delight when it was cool enough to eat, and she discovered all of the wonderful flavors on top of a light crispy crust. I try to make this recipe as often as possible during these last few weeks of summer when the tomatoes are ripe and the sun is still warm. Who knows, maybe you can become the best cook in the world to the special child in your life.

tomato Pie Recipe

• 11x14 baking pan

• 6 slices of provolone cheese

• Extra Virgin Olive Oil

• Fresh basil

• Salt and pepper

• 1 fresh garlic clove - crushed

• Grated Parmigiano Reggiano cheese

• 1 large pizza dough (Wegmans, Trader Joe’s, Local pizza restaurant, your very own bread machine)

• 6 large tomatoes – thinly sliced. Several varieties and colors make an interesting presentation.

Preheat oven to 475 degrees. Spread dough evenly on lightly-greased baking pan. Coat the dough evenly with crushed garlic clove. Place provolone slices on dough. Next layer sliced tomatoes, overlapping slightly. Place fresh basil leaves on top of tomato slices. Add salt and pepper to taste. Sprinkle with grated Parmigiano Reggiano cheese. Lastly, drizzle with Extra Virgin Olive Oil.

Bake on middle rack for 10 minutes in preheated oven. Slide pie from baking pan directly on to oven rack and continue to bake for one minute. Remove from oven and place on cooling rack. Enjoy.

E-mail Angela Capelli at foodbites@curiousparents.com  with any questions, comments, suggestions or baking tips that you may have.