Tomato Pie Is a Philly Staple
14The Boston GlobeFood Criticism2014
The opening
PHILADELPHIA — Tomato pie, a Philly staple, is usually made here with bread dough, without mozzarella, at old-time bakeries in longstanding neighborhoods. The giant rectangular pie at Sarcone's Bakery is an 18-by-22½-inch crust that is red with tomato sauce, nut-brown on the naked rim, sprinkled with Parmesan, and cut into 15 equally appealing squares.
It tastes like you are dipping bread in gravy.
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