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Lisa’s Tomato Pie

Lisa’s memories of Naples, Italy harken back to her childhood. Her parents moved to Naples in the 1950s, before she was born, and lived there for many years. Later, after she was born, Lisa would go back to Naples with her parents for summer vacations and trips her father took for his academic research. This Tomato Pie is the essence of Naples for Lisa, and of her memories with her Italian-American family! The recipe is from Menu 25 in Lisa’s cookbook This is Sunday Dinner, which you can buy here.

Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here!

Lisa’s Tomato Pie Ingredients:

For the Pasta Salata (Pastry Dough): 

2 1/3 cups all-purpose flour

1 cup unsalted butter

1 teaspoon salt

3 cloves garlic, minced

8 tablespoons cold water

1/2 cup grated Fontina cheese

For the Tomato Filling: 

4 tablespoons unsalted butter

1 white onion, chopped

4 cloves garlic, chopped

1 teaspoon Sicilia sea salt, fine

1 teaspoon Sicilian sea salt, fine

1 teaspoon freshly ground black pepper

4 cups Roma tomatoes, chopped

3 tablespoons unbleached flour

1 cup Parmigiano Reggiano, grated

Lisa’s Tomato Pie Directions:

To make the dough: 

Place flour, butter, salt and garlic into a large bowl and mix together until it forms a coarse dough. Drizzle in some of the cold water and stir the dough gently with a fork until it comes together (the dough may also be made in a stand mixer).

Separate the dough into two balls, once that is approximately 3/4 of the dough and one that is the remaining 1/4 of the dough. Cover the dough in plastic wrap. Let it rest for 15-30 minutes at room temperature.

To make the filling: 

In a large frying pan, melt the butter. Add the onion, garlic, salt, and pepper. Cook the onion and garlic until they are translucent, about 7 minutes. Add the tomatoes and the flour. Stirring the mixture to thoroughly incorporate the flour. Remove the pan from the heat and set it aside.

Roll out the larger ball of dough and line a 9-9 1/2 inch pie pan with the dough. Pour the filling into the pan. Roll our the second ball of dough into a rectangular and cut it into 1/4 inch strips, to form a lattice on top of the tomato filling. Bake in a preheated 350 degree oven for 30 minutes.

Tomato Pie

 

About the Author
Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!