Consider the Tomato Pie

Tomato Pie 1

The Super Bowl approacheth (fingers are crossed), and if you want to offer your game-watching guests memorable party food that doesn’t involve Velveeta, you may well turn to the tomato pie. For the uninitiated, tomato pie is a stripped-down version of pizza, with all the basic elements of a Margherita except the molten cheese. But it’s hardly an ascetic option: In the ideal tomato pie, the sauce and crust are rich with olive oil, and each bite has a surprisingly velvety texture. (Granted, the tomato pie appeals to the more delicate eater, since you can’t just order a slice, fold the thing over and feel the grease running down your arm as you wolf it down between bar stops. With dozens of pieces per, it’s more of a premeditated affair.)

My personal favorite is from the Conshohocken “” better known to customers as “Conshy“ “” Bakery, where the square-shaped pie has a focaccia-like crust whose golden, faintly crisp edges frame a smooth blanket of tomato sauce and just a light sprinkling of pecorino cheese. The bakery also sells a few white pies with other toppings. Of these you should not miss the anchovy pie, a salty, pungent delectation that looks like the quilted top of a mattress buttoned with slivers of the tiny fish, garlic and rosemary. Both are fantastic heated or at room temperature so it’s a good idea to stash at least one in the freezer for unexpected party situations. Like Eagles victories.

Conshohocken Italian Bakery
79-83 Jones Street
Conshohocken, PA 19428
610-825-9334

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  1. In my opinion, Conshy’s pie is less than mediocre, while Marchiano’s in Manayunk is is the best!

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