Prep Time: 15 min.
Bake Time: 25-30 min.
This Tomato Pie is a Philadelphia classic. Bake it up and enjoy the bright tomato flavor on a thick bread crust.
24 Rhodes dinner rolls, or 2 loaves Rhodes bread
2 tablespoon butter
2 tablespoon olive oil
1 29 oz can tomato sauce
1 tablespoon garlic, finely chopped
1 tablespoon sugar
1 tablespoon oregano
Parmesan cheese, grated
Combine rolls and roll out to a 12 by 18-inch rectangle. Place on sprayed baking sheet. Let rise 30-45 minutes.
Press dough to edge of pan to form the crust. Poke dough with a fork to stop air bubbles from forming. Bake at 350ºF for 20 minutes or until golden brown.
While crust is baking, put a large saucepan on the stove at medium-high heat. Warm butter and oil until simmering in the pan. Sauté shallot until translucent. Add sugar, oregano and garlic; stir until incorporated. Add tomato sauce and reduce to a simmer for 5 minutes. Blend sauce in a blender or food processor until smooth.
Remove crust from oven and cover with sauce in an even layer. Bake for another 5-10 minutes or until steaming. Top with parmesan cheese. Serve warm or at room temperature.
My Mom always made deep dish sicilian pizza, with red sauce onion and anchovy.
Sadly she passed a while back and I have been craving deep dish ever since. My wife and i live in east central illinois. 35 miles south of champaighn,il. So now armed with this recipe i`m ready to make deep dish….thank, mike
Debbie from Rhodes
So happy we can help you with this recipe. Your Mom sounds like a wonderful woman who made great memories with her cooking. Enjoy!