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Message: [QUOTE="RockyMTblue2, post: 2549490, member: 250"] I just keep learning new stuff. Geno said at half time he didn't spend much time in the locker room : “It’s not anything I’ve been saying at halftime,” Auriemma said. “I’ve been eating tomato pies my friend brought up from Philly." [URL="http://www.nhregister.com/sports/article/UConn-rolls-past-Tulane-12530535.php"]UConn rolls past Tulane in front of sold-out Gampel[/URL] So I wanted to know what the heck a tomato pie was. Maybe all the rest of you know? "Certain tomato pies, like the ones popular in Philadelphia bakeries, clearly trace their roots back to Sicily, where thick, rectangular pizzas were topped with chopped tomatoes, anchovies, onions, and oregano — but rarely ever cheese — before sliding into wood-fired ovens. This cheese-free recipe stems from the Southern portion of Italy, where tomatoes and olives are more plentiful than dairy cows. Somehow during its transatlantic journey, Sicilian pizza shed the onions and anchovies and was renamed, Ellis Island–style, "tomato pie." And there is more too. [URL="https://www.eater.com/2016/8/19/12525602/tomato-pie-philadelphia-new-jersey"]What Is Tomato Pie, Anyway?[/URL] I just had dinner and I'm getting hungry. [/QUOTE]