Bakery-style tomato pie, home version

The Schenectady bakery square, made in a sheet pan. Mostly tomato, a little cheese, good at room temperature.

Serves 8 squares · 2 hours (mostly rising)

Rather have someone else make it? 6 places serve tomato pie.

Ingredients

2 lb ripe tomatoes, or one 28-oz can crushed tomatoes
1 small onion, grated
3 cloves garlic, minced
1 lb pizza dough, store-bought or homemadePantry item
4 Tbsp olive oil, dividedPantry item
1 tsp dried oreganoPantry item
1 tsp sugarPantry item
to taste salt and pepperPantry item
1/3 cup grated Romano or Parmesan

Shopping list by farm stop

Add your ZIP to group the farm ingredients by the nearest stand that lists them. Pantry items stay separate.

Method

If using fresh tomatoes, core and chop them. Simmer the tomatoes, onion, garlic, 2 Tbsp oil, oregano, sugar and a good pinch of salt for 30–40 minutes, until thick. Cool.
Oil a quarter sheet pan (about 9×13 in) with the rest of the oil. Press the dough to the corners. If it springs back, rest it 10 minutes and press again.
Cover and let the dough rise about 45 minutes, until puffy.
Heat the oven to 450°F. Dimple the dough with your fingertips and spread the sauce thickly, right to the edges.
Bake 20–25 minutes, until the bottom is browned. Sprinkle the grated cheese over the top.
Cool in the pan and cut into squares. Serve warm or at room temperature.

House recipe, written for upstate.lol. Farm matches come from what each farm listing names, so call ahead: a listing isn't a promise of today's stock.