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The Boston Globe

Food & dining

Tomato pie is a Philly staple

PHILADELPHIA — Tomato pie, a Philly staple, is usually made here with bread dough, without mozzarella, at old-time bakeries in longstanding neighborhoods.

The giant rectangular pie at Sarcone’s Bakery is an 18-by-22½-inch crust that is red with tomato sauce, nut-brown on the naked rim, sprinkled with Parmesan, and cut into 15 equally appealing squares. Almost everyone in Philly has a favorite piece. The choices are corner, middle, or side.

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