Upstate NY Tomato Pie

6		fresh plum tomatoes
3  cups		tomato puree
3  tablespoons		tomato paste
4		cloves garlic,s minced
1/2  teaspoon		garlic powder
1  teaspoon		basil
1/4  teaspoon		oregano
1  tablespoon		balsamic vinegar
3-1/2  tablespoons		sugar
1  teaspoon		Extra Virgin Olive Oil first cold pressed
2  lb.		pizza dough [recipe]

Tip: For nutritional information on all the ingredients in Upstate NY Tomato Pie just click on each ingredient name. Then adjust the serving size for any Upstate NY Tomato Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Dough - Rise until double in volume around two hours. Stretch out on pizza pan rectangle in size, rise again for 30 minutes. Bake in preheated hot oven at 430 degree's. Around 15 minutes,.....will still be white,( cook longer if you like crispy and browned, however tomato pie is not suppose to be crispy if you have never had this). Take out, dredge the bottom and tops with extra virgin olive oil. Spread sauce and a thick amount of grated cheese on top. Put back in oven until pie is set, not browned.

Preheat oven to 350 degrees.
You will need to roast tomatoes on a cookie sheet for 30 minutes. Slice the tomatoes in half, sprinkle with salt and pepper, drizzle with extra virgin first cold pressed olive oil...While they cook, combine other ingredients and let it simmer until thickened. Add in roasted tomatoes when cooked, mash tomato chunks until no large pieces of tomato is left. This makes a thick sauce.