Salerno's Goes Plum Tomato Crazy, Once Again

Thousands of plum tomato pies will start to fly out of beginning next week, the start of the annual 4-week plum tomato pizza event that so many look forward to each year.

"I've FedEx’d pizzas out of here to Arizona," says owner Carl Salerno.

Two years ago, one loyal customer named Kevin came into the Barnum Ave parlor every day during the 4-week event, which ends when the plum tomato season ends in mid-September.

"It's bigger than Salerno's," says the owner, whose parents started the business on Park Ave in Bridgeport on May 27, 1947. "It's like a sprint and when you're done you collapse."

Before the plum tomato pie rush ends, the restaurant will go through more than 100 bushels of tomatoes. Salerno says he's been "foraging around" to several area farms for the fruit.

"It's the tomato of choice for Italian cooks with their sauces," he says. "It's the sweetest, meatiest tomato."

The pie, sprinkled with scamozza (mozzarella) and drizzled in basil pesto, comes in one size, a 12" small. The event officially kicks off at 4 p.m. Monday, August 13.

"If I can make these year-round," says Salerno, hesitating, "oh, you know, it wouldn't be so special."

Do you plan on picking up a plum tomato pie during the 4-week event? Tell us in the comments.