Tomato Pie

Tomato Pie is a Philadelphia classic. Bake it up and enjoy the bright tomato flavor on a thick bread crust.

Tomato Pie


  • 24 Rhodes dinner rolls, or 2 loaves Rhodes bread
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (29 ounce) can tomato sauce
  • 1 shallot
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon granulated sugar
  • 1 tablespoon oregano
  • Parmesan cheese, grated


  1. Combine rolls and roll out to a 12 x 18-inch rectangle. Place on sprayed baking sheet. Let rise for 30-45 minutes.
  2. Press dough to edge of pan to form the crust. Poke dough with a fork to stop air bubbles from forming. Bake at 350 degrees F for 20 minutes or until golden brown.
  3. 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.
  4. 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.
  5. Remove crust from oven and cover with sauce in an even layer.
  6. Bake for another 5-10 minutes or until steaming.
  7. Top with parmesan cheese.
  8. Serve warm or at room temperature.

Prep: 15 min | Bake: 25-30 min | Yield: 12 servings

Recipe and photo used with permission from: Rhodes Bake-N-Serv