Quick New Jersey Tomato Pie

Here is my take on a classic New Jersey tomato pie, with a thin, crispy crust, a layer of rich tomato sauce, and just a light sprinkle of cheese on top – done the traditional Garden State way.

This tomato pie has become my go-to recipe when I’m craving something different from regular pizza. I often make an extra one because everyone always asks for seconds. And honestly, it tastes even better cold the next day as leftovers!

What Kind of Tomatoes Should I Use?

For a classic New Jersey tomato pie, the type of tomatoes you choose really matters since they’re the star of the show. Roma or plum tomatoes are perfect because they have fewer seeds and a meatier texture, which helps prevent your pie from getting soggy. During peak season (July through September), fresh Jersey tomatoes or other local beefsteak varieties will give you that authentic garden-fresh taste that makes this pie special. If you’re making this outside of tomato season, good-quality canned San Marzano tomatoes can work as a substitute – just make sure to drain them well first. Just avoid using watery tomato varieties like cherry or grape tomatoes, as they’ll release too much liquid while baking.

Options for Substitutions

Let’s talk about what you can swap in this classic tomato pie recipe:

• All-purpose flour: While all-purpose flour is ideal for this crust, you can use bread flour for a chewier texture. Just note that whole wheat flour isn’t a good substitute here as it will make the crust too dense.
• Fresh tomatoes: When good fresh tomatoes aren’t in season, you can use canned whole peeled tomatoes (drained well). Just avoid diced tomatoes as they’re too watery. You’ll need about 2 (14 oz) cans.
• Mozzarella cheese: Feel free to swap the regular mozzarella with low-moisture mozzarella, provolone, or a mix of both. Just avoid very soft fresh mozzarella as it can make your pie too wet.
• Dried herbs: You can use fresh herbs instead – use 2 tablespoons fresh basil and 1 tablespoon fresh oregano. Italian seasoning blend works too, use about 1 tablespoon total.
• Instant yeast: If you only have active dry yeast, use the same amount but dissolve it in the warm water with 1 teaspoon of the sugar first and let it sit for 5 minutes until foamy.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is dealing with excess moisture from the tomatoes, which can make your crust soggy – combat this by letting the sliced tomatoes drain in a colander for at least 30 minutes and patting them dry with paper towels before using. Working with pizza dough requires patience, so avoid the common mistake of rushing the proofing process – let your dough rise at room temperature until it doubles in size (usually about 1-2 hours) for the best texture and flavor. Another crucial tip is to pre-bake your crust for 5-7 minutes before adding toppings, which prevents the dreaded “soggy bottom” and ensures a crispy base that can hold up to the weight of the tomatoes and cheese. For the perfect balance of flavors, resist the urge to overload your pie with cheese – the traditional New Jersey tomato pie puts the emphasis on the tomatoes, with cheese used sparingly underneath them.

What to Serve With Tomato Pie?

This Jersey-style tomato pie is practically a meal on its own, but there are some great sides that can make it even better! A simple arugula salad dressed with lemon juice and olive oil adds a nice peppery crunch that cuts through the richness of the cheese and crust. If you’re feeding a crowd, I like to serve some garlic knots or breadsticks on the side (because who doesn’t love extra carbs with their pizza?). For a complete Italian-American experience, pair your tomato pie with some meatballs in marinara sauce or a classic Caesar salad – both options work really well with the savory tomato and cheese flavors of the pie.

Storage Instructions

Keep Fresh: Your New Jersey tomato pie will stay good in the fridge for up to 3 days. Just wrap it well in plastic wrap or aluminum foil, or pop it in an airtight container. The crust might soften a bit in the fridge, but don’t worry – that’s totally normal!

Freeze: If you want to save some for later, you can freeze your tomato pie for up to 2 months. Let it cool completely, then wrap individual slices or the whole pie tightly in plastic wrap and aluminum foil. This double-wrapping helps prevent freezer burn and keeps your pie tasting fresh.

Reheat: To bring back that fresh-from-the-oven taste, pop your refrigerated slices in a 350°F oven for about 10 minutes, or until heated through. If frozen, thaw in the fridge overnight first. A quick blast in the oven will help crisp up the crust again – just keep an eye on it to prevent the cheese from burning!

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 50-60 g
• Fat: 50-60 g
• Carbohydrates: 150-170 g

Ingredients

• 7 oz all-purpose flour, plus more for dusting
• 4 oz lukewarm water (about 100°f-110°f)
• 3 teaspoons sugar, in portions
• 1 teaspoon instant yeast
• 1 ½ teaspoons salt, in portions
• 1 tablespoon extra virgin olive oil for brushing, plus more for greasing
• 7 oz mozzarella cheese, cut into cubes
• 22 oz fresh tomatoes, sliced into quarters
• 2 teaspoons dried basil
• 1 teaspoon dried oregano

Step 1: Combine the Dry Ingredients

In a mixing bowl, combine the following ingredients: 7 oz of all-purpose flour, 3 teaspoons of sugar, 1 teaspoon of rapid rise yeast, and 1 ½ teaspoons of salt.

Mix these dry components thoroughly to ensure an even distribution.

Step 2: Form the Dough

Gradually add 4 oz of warm water (approximately 100°F-110°F) to the mixture of dry ingredients.

Stir continuously until a dough starts to form.

Once the dough comes together, transfer it to a clean surface and knead for a few minutes until it becomes smooth and elastic.

Step 3: Let the Dough Rise

Lightly grease a bowl with extra virgin olive oil.

Place the kneaded dough inside the bowl, turning it around to ensure it is well-coated with oil.

Cover the bowl with a damp cloth and allow the dough to rise in a warm place for about 20 minutes until it has increased in size.

Step 4: Prepare the Baking Dish and Dough

While the dough is rising, preheat your oven to 425°F (220°C).

Once the dough has risen, roll it out on a floured surface to fit your baking dish size.

Carefully transfer the rolled-out dough into the greased baking dish, pressing it into the corners to create a base for your toppings.

Step 5: Add Cheese and Tomatoes

Evenly distribute 7 oz of cubed mozzarella cheese over the dough, ensuring it covers most of the surface.

Next, arrange 22 oz of quartered fresh tomatoes on top of the cheese layer.

Spread the tomatoes evenly for consistent flavor in every bite.

Step 6: Season and Bake

Sprinkle 2 teaspoons of dried basil and 1 teaspoon of dried oregano over the tomatoes to add a fragrant and flavorful touch.

Lightly brush the top with a bit of extra virgin olive oil to enhance browning.

Place the prepared dish in the preheated oven and bake until the dough is golden and the cheese is bubbly.

Step 7: Serve Your Creation

Once baking is completed, remove the dish from the oven and let it cool slightly.

Cut into desired portions and serve warm.

Enjoy your fresh, homemade mozzarella and tomato bread!