Tomato pie sauce

Base ingredients

crushed tomatoes, olive oil, oregano, garlic, salt

Application and bake suitability

Applied generously since it sits on top and is meant to be visually and texturally dominant

Its low water content and top placement help it caramelise slightly at the edges without making the base soggy

Preparation and storage

Cooked down further than a standard tomato sauce to reach a thick, spreadable consistency, then applied on top of the cheese rather than under it — the reverse of most American styles.

Its low water content and thick body mean it keeps and reheats well, similar to other well-reduced sauces.

Common problems

• Excess water content leads to a soupy top layer
• Under-seasoning is more noticeable since sauce is the dominant top layer

Substitutions

• cooked-tomato-sauce (thinner and less concentrated; needs further reduction to match tomato pie's thick, dominant top layer)

Pairs well with

Styles using this sauce

• Trenton tomato pieDefiningWell established

  Applied on top of the cheese rather than beneath it — the reverse of most pizza layering, making this thick, chunky sauce the dominant visual and flavour element.

• Philadelphia tomato pieDefiningGenerally accepted

  The pizza's sole topping in its most traditional, cheese-free form, thick and well-seasoned enough to carry the whole dish.

• Rhode Island pizza stripsDefiningGenerally accepted

  The only topping in this cheese-free bakery tradition, thick enough to hold its flavour through cooling to room temperature.

• Scacciata (Tampa-style pizza)DefiningGenerally accepted

  A generous, robust tomato layer applied under a comparatively light cheese cover, giving the style its tomato-forward identity — the same sauce-heavy, cheese-light balance defines Trenton and Utica's own tomato pies.

Evidence

Trenton- and Philadelphia-area tomato pies apply a thick, well-reduced sauce on top of the cheese as their defining structural trait.

• The Times of Trenton — history of Trenton tomato pie — The Times of Trenton

History and cultural context

Italian-American bakeries and pizzerias in Trenton, Philadelphia and Utica, where a heavier, longer-cooked, often sweeter tomato sauce developed as the dominant rather than supporting element of the dish.

Traditional regions: New Jersey, Pennsylvania, Upstate New York

Still made in quantity by long-standing family bakeries and sold by the tray for parties and gatherings.

Almost none. Tomato pie remains regional and is largely unknown outside the north-eastern United States.

The sauce carries more of the dish because the cheese carries less: where mozzarella was expensive or absent, the tomato had to do the work. The three cities' versions then diverged from each other as well as from Naples.

Locals in each of the three cities will object to their tomato pie being described as, or confused with, either of the others.

Also known as: tomato pie sauce, gravy

• The Times of Trenton — history of Trenton tomato pie — The Times of Trenton
• America's first pizza: the history of tomato pie, and where to try it — lovefood.com