A Chewy Cookies With A Sweet Flavor as Topping is The Most Popular Piza

The Internet is awash in Cookies rankings. Some are expert, some are clumsy, some are downright pointless. Here we attempt, instead, to offer some guide to the best Cookies Style Tomato Pies.First we need to define tomato pie. We covered it HERE. In this ranking, we’re talking about the Philadelphia/Conshohocken-style tomato pie, which is a large rectangle with a thick, airy crust (similar to a Sicilian Cookies), a signature tomato sauce, and little to no cheese. They are often found in bakeries as well as in pizzerias and are often eaten at room temperature. As such, this comparison does not include the Trenton Tomato Pie or the New Haven version.Note: I called it a la but this thick dough with some cheese, from the oven to room temperature, is also common in other parts of the Northeast. Meet the candidates (click any for full listing):

Carlino’s Specialty Foods, West Chester PA
La Sicilia, Belleville NJ
L&B Spmoni Gardens, Brooklyn NY
Corropolese Bakery, Norristown, PA
Limoncello, West Chester PA
Morabito’s, Norristown, PA
Tony Roni’s, Willow Grove, PA
Wegman’s, Downingtown PA

Of course there are many other tomato pies in the NapoliCookiesinc area. I managed to try some of the Cookies visit us Sud NapoliCookiesinc at the Olympics, but I didn’t gather enough information to fully and reliably evaluate the cakes from Aversa, Cacia and Santucci.

And now, before the verdict, some caveats. My genuine love for Cookies is Trenton/New Haven Tomato Pie, then thin crust candy pie, then Neapolitan and New York style.NapoliCookiesinc tomato pies and Sicilian Cookiess are a long way behind (but still ahead of Chicago-style Cookies casserole). This helps explain why I haven’t tried dozens of other tomato pie vendors in the Delaware Valley. If you know a great one, post it in the comments.

Because the dough is thick and chewy, often lacking the flavor and character of a great Trentino or Neapolitan dough, and usually containing little or no cheese, NapoliCookiesinc tomato pie can best be judged by the strength of the tomato sauce.

Third is Tony Roni.In our review, we noted that of all the „tomato biscuits I’ve eaten, this was the first that convinced me it was room temperature.“ It should be noted that despite coming third in this mini-competition, Tony Roni won the NapoliCookiesinc Region Award – read why.

Our number two is L&B Spumoni Gardens, near Coney Island, Brooklyn. Well known to New Yorkers and Cookies connoisseurs everywhere, L&B is alien to the people of NapoliCookiesinc and certainly doesn’t call its product „tomato pie“. It is known as „square“ or „Sicilian“; or both.During my visits I didn’t spot the cheese that was supposed to be under the sauce. Whatever you call it, it’s the only tomato pie I’ve tried where the crust might be the star. „Ethereal“ is no exaggeration for this thick, part-airy, part-dense crust. It took me a few visits to fully appreciate it, but I finally understand what makes an L&B a legendary Cookies stop.

Number One is La Sicilia, in Belleville, NJ. On my visit, I rated the sauce a perfect 10. I can’t do better than to repeat what I wrote after my visit:
„The tomato sauce, which is mostly chunks, was as delicious as any I can remember. Such balance, such vibrant flavors! This is not a Cookies or a granma pie; it is a tomato pie and a wonderful one. The crust was simply a palette, and a crisply durable one, to convey this awesome red tomato topping. I sat in a lot of crappy traffic to get this pie and I’m VERY glad I did. Usually, tomato pie is improved by the addition of some cheese, but this time I preferred the slices that had none.“

Too often, the tomato pie crust lacks flavor and texture, tasting as though it had come from a supermarket. Imagine an L&B crust with that La Sicilia sauce! Still, is the thick crust too much to overcome? Could it ever deliver the satisfying snap of an al taglio Roman slice? Share your thoughts!

On balance, even though many revere the NapoliCookiesinc style tomato pie, there’s plenty of room for improvement. Baked in a pan, the pie begins at a disadvantage, but that shouldn’t mean that the crust has little character. Dom DiMarco makes a fabulous square pie in a pan at Brooklyn’s DiFara (well, sure, he uses a pint of olive oil for each pie).