Oh you know, stuff like this. Tomato pie is served at room temp at warmest, it's often serve below that. It's the only kind I know since it's what I grew up with, small squares of more or less dough with a sweet sauce on it. It's somewhat difficult to distinguish from pizza aside from the lack of cheese and thicker nature of it to someone who hasn't had both extensively. Apparently Philly tomato pie is similar to Utica tomato pie, and I'm having a damn hard time finding any good recipes online right now for it, but something like this or as follows is pretty close:

Tomato Pie Recipe

3 tbsp. extra-virgin olive oil

2 cloves garlic

1 28-to-32-oz. can crushed tomatoes

1 tsp. dried oregano

salt and pepper to taste

1 lb. pizza dough

3 tbsp. grated Pecorino Romano cheese

Preheat oven to 450°F. Stretch the pizza dough to cover a greased cookie sheet. Dough should be fairly thick (about 3/4 inch). Allow the dough to rise a bit while the sauce is cooking. Heat a saucepan on medium, add the olive oil and garlic, and sauté until the garlic is just golden. Add crushed tomatoes and oregano. Cook until the sauce is thickened, about 15-20 minutes. Cool the sauce to room temperature. Top the pizza dough with the sauce and then bake in 450°F oven for about 15-20 minutes. After removing the pie from the oven, sprinkle with the cheese. Let the pie cool to room temperature before eating.

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The original makers of this delicious tomato pie also added (2) tablespoons of sugar for each 32 oz. of crushed tomatoes. This supposedly removed the slight bitterness taste of the tomato sauce.

Now I'm going to have to give my mom and call and snag her recipe.