Cacia's Bakery

"Cacia’s tomato pie is classic. It's the classic, in fact. The South Philly shop has been serving thin slices covered in tomato sauce and dotted with herbs since before phones had rotaries on them. They understand that, in order to get a good tomato pie, the dough and crust have to bring it. The edges are crunchy, and the crust tastes like it has a few bucket splashes of olive oil for a toasty finish." - candis mclean

"Depending on geography, the words tomato pie mean different things. In Philadelphia, it’s a stripped-down take on pizza — Italian bakery-made dough, tomato sauce, and, depending on who’s asking, a pit of cheese. With a vibrant, lightly sweet tomato sauce and soft crust, Cacia’s textbook tomato pie comes by the rectangular slice, alongside another Philly original: the pizzaz pie, topped with banana peppers, sliced tomatoes, and American cheese." - Ernest Owens, Eater Staff

"Depending on geography, the words tomato pie mean different things. In Philadelphia, it’s a stripped-down take on pizza — Italian bakery-made dough, tomato sauce, and, depending on who’s asking, a pit of cheese. With a vibrant, lightly sweet tomato sauce and soft crust, Cacia’s textbook tomato pie comes by the rectangular slice, alongside another Philly original: the pizzaz pie, topped with banana peppers, sliced tomatoes, and American cheese." - Ernest Owens, Eater Staff

"Another baking institution, Cacia's in South Philly is often named as a favorite choice for tomato pies — those square, cheese-less slices generally eaten at room temp. If you find yourself craving a taste of home away from home, Cacia’s also has several locations in New Jersey." - Eater Staff, Dayna Evans, Sarah Maiellano

"With a focaccia-like crust that’s coated with tangy tomato sauce that they like to dust with parmesan cheese, the tomato pie is a classic. When we want one for a stand-alone meal, snack, or just when we’d rather spread something on bread other than butter before 10am, we go to South Philly’s Cacia’s Bakery. Open since 1953, they’ve been serving slices covered in tomato sauce and dotted with Italian herbs since back when phones still had rotaries on them. They understand here that for a good tomato pie, the dough and crust have to bring it. The edges are perfectly crunchy and the crust feels like it got a few bucket splashes of olive oil on it for extra golden crunch." - Candis R. McLean