In New Jersey, ordering a "tomato pie" can get you two very different things. In the Trenton area, it means a thin, crisp round pizza built upside down, with cheese and toppings on the dough first and tomatoes spooned over the top. In South Jersey, closer to Philadelphia, it often means a thick, square, focaccia like pie covered in sweet tomato sauce, dusted with grated cheese, and eaten at room temperature from a bakery box. Both are tomato pie, both are beloved, and both have a history that goes back more than a century.
This guide explains the history of tomato pie in New Jersey, the difference between the two styles, and the South Jersey restaurants and bakeries still serving it, along with the Trenton originals that started it all. Every business listed was verified as open at the time of writing; bakeries often sell out, so call ahead for whole pies.
For the Trenton style round pie in South Jersey, try Holy Tomato in Blackwood or Lillo's Tomato Pies in Hainesport. For the Philadelphia style square bakery pie, visit Cacia's Bakery in Cherry Hill or Williamstown. For the originals, make the short drive north to Papa's Tomato Pies and De Lorenzo's Tomato Pies in Robbinsville. For more local dining ideas, browse our guides to restaurants in Cherry Hill and restaurants in Trenton.
The Trenton tomato pie is a round, thin crust pie with a crisp, slightly charred bottom. The key difference from standard pizza is the order of assembly: cheese and toppings go on the dough first, and the tomatoes, either crushed plum tomatoes or a chunky sauce, go on top. The result tastes brighter and more tomato forward than typical pizza, with the cheese melting underneath. Some people call it pizza in reverse.
The bakery style tomato pie is rectangular, baked in a sheet pan, and thicker and spongier than most pizza. It is topped with a sweet, herby tomato gravy and a light dusting of Romano or Parmesan, never stretchy mozzarella. It is usually sold by the slice or in a box from Italian bakeries and eaten at room temperature, often at parties, church events, and family gatherings. It is descended from the Sicilian sfincione of Palermo and was brought to the Philadelphia region by Southern Italian immigrants in the early 1900s, then spread across the river into South Jersey.
| Feature | Trenton tomato pie | South Jersey and Philly bakery tomato pie |
|---|
| Shape | Round | Square or rectangular sheet |
| Crust | Thin and crisp | Thick, soft, focaccia like |
| Cheese | Mozzarella under the tomatoes | Light dusting of grated Romano or Parmesan |
| Tomato | Crushed tomatoes or chunky sauce on top | Sweet, seasoned tomato gravy |
| Served | Hot from the oven | Usually at room temperature |
| Where to buy | Pizzerias | Italian bakeries |
The Trenton tomato pie grew up in Chambersburg, the city's historic Italian American neighborhood. In 1912, Giuseppe "Joe" Papa, a 17 year old immigrant from Naples, opened Papa's Tomato Pies in Trenton. Papa's moved several times over the decades, spending 1945 to 2013 on Chambers Street, before relocating to Robbinsville in 2013. It is widely described as the oldest continuously operating, family owned pizzeria in the United States.
In 1936, the four oldest sons of Pasquale and Maria DeLorenzo opened DeLorenzo's Tomato Pies on Hudson Street in Chambersburg, and the four youngest brothers later opened DeLorenzo's Pizza in the same neighborhood. As Chambersburg changed, the pizzerias followed their customers to the suburbs. The Hudson Street location closed in 2012, and the family's tomato pies now live on in Robbinsville, while DeLorenzo's Pizza operates on Sloan Avenue in Hamilton. To see how this tradition fits into the bigger picture, our guides to where pizza originated and the history of New York pizza trace the Neapolitan immigrants who built America's pizza culture.
At 9 South Black Horse Pike in Blackwood, Camden County, Holy Tomato is one of South Jersey's go to spots for thin crust tomato pie. The crust is light and crisp, and the original tomato pie is the order to start with. The restaurant is decorated with art in every corner and also serves creative house made wings. It opens in the afternoon and is closed on Mondays.
Lillo's, at 2503 Marne Highway in Hainesport, Burlington County, makes Trenton style tomato pies with a light, crisp crust and slightly sweet sauce, and its pies are large. It has limited seating, so many customers order for takeout. Lillo's is also known for an excellent cheesesteak on a seeded roll, making it a true South Jersey two for one. It is closed Sundays and Mondays.
A newer arrival near the southern Jersey Shore, Tuccillo's at 980 Radio Road in Little Egg Harbor Township serves Trenton style tomato pies along with gelato, cookies, and cannoli. It brings the Mercer County tradition to Ocean County diners and shore visitors.
Cacia's is a Philadelphia bakery name dating to 1953, and its South Jersey locations at 2081 Old Marlton Pike in Cherry Hill and 25 Sicklerville Road in Williamstown carry on the square bakery tomato pie tradition, along with hoagies, rolls, and pizza. It is a good place to pick up a tray for a party.
This long running Italian bakery at 2310 Arctic Avenue in Atlantic City is famous for its bread and Atlantic City rolls, and regulars also come for its tomato pie, biscotti, and pastries. It opens early and closes in the afternoon. For dinner while you are in town, see our guide to restaurants in Atlantic City.
An Italian market and sandwich shop at 811 Marlton Pike in Cherry Hill, Croce sells hoagies, fresh pasta, and slices of tomato pie, making it an easy stop for a snack on the way to the shore.
Now at 19 Main Street in Robbinsville, Papa's bakes in ovens lined with bricks brought from its old Chambers Street home. Try the classic tomato pie and Papa's signature mustard pie, which hides a thin layer of spicy brown mustard under the cheese and tomatoes. It is open daily.
At 2350 Route 33 in Robbinsville, De Lorenzo's Tomato Pies serves a thin, crisp crust with chunky tomatoes on top. It has a large dining room built around the ovens, does not take reservations, and is closed on Mondays, with a break between lunch and dinner on weekdays.
At 147 Sloan Avenue, the other branch of the DeLorenzo family makes an even thinner crust with sauce rather than chunks. For more around the area, see our guide to restaurants in Hamilton.
South Jersey sits between two pizza capitals: the Trenton pizzerias to the north and the Italian bakeries of South Philadelphia across the Delaware River. Generations of families moved from Trenton and Philadelphia into towns such as Cherry Hill, Haddonfield, Collingswood, Blackwood, and Williamstown, and they brought both tomato pie traditions with them. That is why a single South Jersey town can have a pizzeria serving hot, round Trenton style pies and an Italian bakery selling cold, square slices down the street. New Jersey's farms add one more layer of pride: the state's famous summer tomatoes make late summer the best time of year to order a tomato forward pie.
- Start plain. Order a plain tomato pie first to judge the crust and tomatoes before adding toppings.
- Expect a wait. The famous Trenton style pizzerias rarely take reservations, and weekends get busy.
- Do not reheat bakery pie. Square bakery tomato pie is meant to be eaten at room temperature. Locals rarely microwave it.
- Know which style you want. If you ask for tomato pie at a bakery, you will get a square slice; at a Trenton style pizzeria, you will get a round, hot pie.
- Bring home a tray. Bakery tomato pie travels well and is a South Jersey party staple.
If you are curious about what makes any pizza authentic, from dough to oven, our article on what makes pizza authentic is a helpful companion.
A tomato pie tour pairs naturally with South Jersey's broader dining scene, from Haddonfield's main street to Collingswood's restaurant row and Atlantic City's casino dining rooms. Use our guides to Cherry Hill, Haddonfield, Collingswood, Atlantic City, Vineland, and Trenton to plan the rest of your meals, and browse our Italian restaurants near you directory for red sauce favorites anywhere.
New Jersey tomato pie comes in two great forms. The Trenton style, born in Chambersburg with Papa's in 1912 and DeLorenzo's in 1936, is a thin, crisp round pie with tomatoes on top of the cheese. The South Jersey and Philadelphia bakery style is a thick, square, room temperature pie with sweet gravy and grated cheese. Today you can find both across South Jersey, at Holy Tomato, Lillo's, Tuccillo's, Cacia's, Formica Freitag, and Croce, with the Trenton originals still going strong in Robbinsville and Hamilton. For more regional food stories, explore our American food history collection.
Frequently asked questions
A Trenton tomato pie is a thin, crisp, round pie where the cheese and toppings go on the dough first and the tomatoes go on top, giving it a brighter, more tomato forward flavor than standard pizza.
Bakery tomato pie, common in South Jersey and Philadelphia, is square, thick, and spongy, topped with sweet tomato gravy and grated Romano or Parmesan rather than mozzarella, and usually eaten at room temperature.
Papa's Tomato Pies, opened in Trenton in 1912 by Giuseppe Papa, is widely described as the oldest continuously operating, family owned pizzeria in the United States. It moved to Robbinsville in 2013.
Options include Holy Tomato in Blackwood, Lillo's Tomato Pies in Hainesport, Tuccillo's Tomato Pies in Little Egg Harbor, Cacia's Bakery in Cherry Hill and Williamstown, Formica Freitag Bakery in Atlantic City, and Croce in Cherry Hill.
A mustard pie is a specialty of Papa's Tomato Pies, with a thin layer of spicy brown mustard under the cheese and tomatoes.
Traditionally, no. Philadelphia and South Jersey bakery tomato pie is usually eaten at room temperature, though it can be warmed if you prefer.
Reviewed and verified by the Restaurant Listings Editorial Team for accuracy and relevance. Our content is researched using official restaurant sources, public records, government agencies, and recognized food safety and hospitality industry resources.
Last reviewed: October 2026
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