Tomato pie is a pretty common dish in the mid-Atlantic region, and it’s also somewhat common in Chicago (although this has more to do with the general interest in all things pizza-related in Chicago). This is a simple, but filling dish. Basically, it’s deep dish pizza dough with a filling of red lentils and tomatoes (among other flavors). For this version, I used a combination of fresh tomatoes and sundried to give it extra flavor. The lentils provide the dish with body and heartiness. Sometimes I’ll add spinach and a little cornmeal (although teff will also add addition and body). Add garlic and other spices, and you have a nice alternative to pizza.