On a hot summer afternoon, my friends and I drove to Trenton, New Jersey, to dine on a singular, upside-down delight: a tomato pie.
The typical pizza pie, beloved by generations of Americans, follows a standard construction pattern. Stretched dough is topped with herb-laden tomato sauce, then anointed with cheese and baked till gooey and crisp. Not so the tomato pie, the regional pride of Trenton. To create the cherished pizza, ripe tomatoes are simply crushed, not turned into a zingy sauce. A paper-thin crust is topped with olive oil and a smattering of mozzarella and then the chunky tomatoes. A drizzle of olive oil finishes the pie, which is cooked till it’s as crunchy as a Saltine cracker.