Utica Tomatoe Pie

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Tonight's dinner was Utica tomato pie, salad and a wonderful glass of Liberty School Paso Robles 2005 Cabernet. The pizza is a local dish I will give my recipe that I doctored a bit and the original recipe. For the salad i just used a bag salad, artichoke hearts, feta cheese and my favorite Olive Garden dressing( I love this dressing, we always buy some for home).

Tomato Pie( My recipe):

In 2T olive oil saute 4 cloves garlic minced and 1 whole medium onion, brown but do not burn. Now add 2 8 oz. cans Muir Glenn tomato sauce, 1 14 oz. can Muir Glenn diced tomatoes, 2 tsp. dried basil, 2 tsp. sugar and salt and pepper to taste. Simmer on low for 45 minutes. Toss onion ,out and cool for a bit before using. On a pizza dough( I used homemade, but you can use store bought) place cooled sauce and top with 3-4 to 1C grated pecorino romano cheese. Bake at 450 degrees F for 20 minutes.

Tomato Pie ( original) In a saucepan heat 4 T olive oil. Add 2 crushed cloves garlic and saute briefly, taking care not to let garlic brown. Add a 28 oz. can of crushed tomatoes and drop a whole small onion. Add 1 tsp. dried basil and 2 tsp. sugar and salt and pepper to taste. Simmer for 45 minutes stirring occasionally. Toss onion and cool sauce. Top a pizza crust with sauce and sprinkle approximately 1/2 C grated pecorino roman cheese. bake at 450 degrees F for 20 minutes.

Now for the wine, the Liberty School tonight had a great fruity taste that was not to overpowering. No aftertaste whatsoever. Excellent mellow taste that really was great with the sauce.