![]() The Maruca family has been serving their signature tomato pies with trademark cheese and sauce swirls for decades. More: Destination Dining: 7 New Jersey restaurants worth a road trip 2.) Krispy Pizza, Old Bridge The no-frills restaurant is known for its Trenton tomato pie with a soft crust, lightly blackened on the bottom, and generous amount of cheese with toppings including bacon, hot peppers, pineapple and spinach. The eatery, which is less than a year old, is run by tomato pie aficionado Steve Cabrera, who spent 17 years working in other restaurants before opening his Classico Tomato Pies after perfecting the art of making the classic pie known for its cheese placed directly on the crust, before the crushed tomatoes, seasonings and oil. What Classico Tomato Pies lacks in age, they make up for in spirit. There’s even a gluten-free crust available. More: 7 of New Jersey's oldest pizzerias 1.) Classico Tomato Pies, West Windsor TownshipĬlassic Tomato Pies makes Trenton-style pies, with cheese first followed by a choice of tomato sauce or white sauce and a variety of toppings–everything from anchovies to sweet peppers. The top 10 pies, listed below, were determined by popular vote. The panel included Maria Cimini of USA TODAY, Jenna Intersimone of M圜 and, and Stephanie Vermillion of the blog The Wanderlost Way. The Philly bakery style, also popular in parts of the Garden State, is made with a thick, focaccia-like crust topped with chunky tomato sauce and little or no cheese.Ī panel of experts from, a travel, food and drink, and events website from the USA TODAY Network, nominated 20 New Jersey restaurants for the best tomato pie. Popular in the Mid-Atlantic region of the United States – including New Jersey – tomato pie comes in two varieties: Trenton-style tomato pie typically starts with a thin and crispy crust, topped with mozzarella cheese then crushed tomatoes. We've all heard of New York and Chicago-style pizzas, but what about tomato pie? In a 1995 catalogue essay to accompany the major survey of Peryer’s work – Second Nature, Peter Weiermair commented: “Peryer’s intention is to create a few compelling archetypal images that go beyond the careless verbosity of contemporary photography – to create photographs as complex as good poems, which can be read again and always differently.Watch Video: New Jersey and pizza: A love story Although there are no portraits in the exhibition, his considered eye manages to give each of his images a distinctive personality. He would often return, or revisit, subjects as a way of processing and percolating over long periods of time.įamilies of photographs were something that Peryer often discussed in his practice and this exhibition is testament to that – the images nod and stretch toward each other. His output was constant but not prolific. Peryer came to photography at the age of 32, late in comparison with other photographers. With the addition of these works the Sarjeant has one of the most comprehensive collections of Peryer’s photographic practice in a public gallery. This exhibition features works created between 20, which were acquired by the Gallery in 2021 with generous assistance from his estate. Like other significant New Zealand photographers such as Laurence Aberhart, Anne Noble and Wayne Barrar the Sarjeant’s ongoing friendship with Peryer was initiated and fostered by the Gallery’s former Director – Bill Milbank. The 2006 photograph was taken by Peter Peryer (b.1941, d.2018) and is just one of the 180 works that the Sarjeant Gallery has in its care. With the addition of these works the Sarjeant has one of the most comprehensive collections of Peryer’s photographic practice in a public gallery.Ī bright red tomato positioned carefully on a carved wooden foot – curious subject matter for a photograph and perhaps made even more enigmatic by its title Holy Tomato. ![]() ![]() This exhibition, titled after one of Peter Peryer’s photographs Holy Tomato (2006) is just one of over 150 works the Sarjeant Gallery has in its collection. ![]()
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