Let it be said: Philadelphia isn’t a great pizza town. Despite some classic pies such as those at Tacconelli’s, Marra’s and Mama Palma, too many Philly pizzerias offer pies with tasteless crusts, rubbery cheese and a bland, Chef Boyardee-esque sauce. But a strong case could be made for Philadelphia’s homestyle variant of pizza, the tomato pie. Traditionally sold out of bakeries or over the conter at Italian Delis, the tomato pie is served at room temperature sans cheese. Maybe there will be a bit of pecorino, sharp provolone. parmesan or a similar hard cheese sprinkled on top; maybe not. Either way, the crust is an olive-oil lined delight and the tomato topping is redolent of spice. Uwishunu just picked out one of their favorites, Conshy’s Conshohocken Italian Bakery. We’re also partial to the tomato pies (and other varieties of pizza served at Sarcone’s Bakery.