In case you didn’t know, I moved to Jersey City, New Jersey last October and have really enjoyed it thus far.

After so many years in Manhattan, Jersey City has been a welcomed change of pace, and a couple weeks ago, in light of #InternationalNewJerseyDay, I did some googling to learn more about Jersey’s historical background and food scene.

While Wikipedia-ing and googling away, I discovered that addition to diner food and blueberries and bagels, New Jersey tomato pie is a thing.

A tomato pie is basically like a pizza with tomato sauce on top. If cheese is added, cheese is apparently beneath the tomato sauce. Or, if you don’t want cheese, the simple version simply omits the cheese and it’s no biggie. And sometimes, there’s a sprinkle of parm on top.

For my version of tomato pie, I went melted cheese-free, with a sprinkle of my fabulous favorite, Vegan Hemp Parm, on top.

The result was deliciously tomato-y and very acid-reflux inducing (#worthit though). I left a couple options in terms of toppings, and you can customize to suit your palates desires.

If you follow me on Insta, you know this recipe is super delayed. I have no excuses other than I forgot and was traveling lol. So here it is!! Hope you love it. And if you do, holler at me on Twitter or Insta. Stay #blesssed, fam!

Vegan Tomato Pie

Active Time: 20 minutes

Bake Time: about 60-65 minutes total, if tomato baking is included

Servings: Approximately 4. Or 2 if you’re hangry, like I was.

Ingredients:

1 pizza crust (I used Trader Joe’s pre-made refrigerated dough, feel free to use or make whatever happens to be your favorite pizza crust)

3/4-1 cup arribiata sauce (sub pizza or marinara if you’re not a fan of spicy)

3 large heirloom tomatoes (or 3 large tomatoes of choice)

1 tablespoon olive oil

1/2 clove garlic, minced (optional)

salt

1/3 cup vegan hemp parmesan (sub regular parm if not vegan)

1 teaspoon red pepper flakes

fresh basil (optional)

Method:

1. Preheat oven to 450 degrees Farenheit.

2. Mince garlic. Slice tomatoes into round coins and place a parchment or preferably silicone baking mat sheet-lined and drizzle with olive oil. Sprinkle with minced garlic and salt. Bake for 35-40 minutes until caramelized, flipping tomatoes half way through cooking. Remove from oven. If desired, you may omit the garlic.

3. Prepare a square pan by either lining with foil, parchment, or a silicone baking sheet, and sprinkling with cornmeal.

4.Roll out pizza dough into a large rectangle (approximately 12 inches by 14 inches, larger in width/diameter if you like thinner crust) and transfer to prepared pan. Gently fold up the dough around the edges, creating a crust.

5. Spoon sauce onto crust and spread evenly to cover crust. Cover with roasted sliced tomatoes.

6. Place pie into oven and bake for 18-25 minutes until crust .

7. Remove pie from oven and sprinkle with vegan hemp parmesan, red pepper flakes, fresh basil, if desired. Serve.

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