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Restaurants, Food and Drink | The many lives of tomato pie
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The many lives of tomato pie

The Italian American tomato pie is an elemental dish that lets its simple components — a flatbread covered in tomato sauce — really sing

The Tomato Pie from Frank Pepe Pizzeria Napoletana, which opened in 1925, in New Haven, Conn. on Oct. 2, 2023. In New Haven apizza nomenclature, the tomato pie, also known as a plain pie, is a thin-crust pizza blistered in a coal-fired oven and then covered with a thin layer of sauce and a sprinkling of grated Pecorino Romano — never Mozzarella. (Christopher Capozziello/The New York Times)
The Tomato Pie from Frank Pepe Pizzeria Napoletana, which opened in 1925, in New Haven, Conn. on Oct. 2, 2023. In New Haven apizza nomenclature, the tomato pie, also known as a plain pie, is a thin-crust pizza blistered in a coal-fired oven and then covered with a thin layer of sauce and a sprinkling of grated Pecorino Romano — never Mozzarella. (Christopher Capozziello/The New York Times)
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The Italian American tomato pie is an elemental dish that lets its simple components — a flatbread covered in tomato sauce — really sing.
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