Pane e Pomodoro is one of my all time favourite Italian appetizers, along with coccoli. Features crispy toasted bread, rubbed with garlic, topped with the most delicious tomato spread you could make and drizzle with extra virgin olive oil. An explosion of umami tastes at every bite. Trust me it will disappear quicker than you think.
What I love about tomato and bread is that is ready in just 10 minutes, and it makes the perfect recipe to serve when you have unexpected guests or when you want serve a quick but delicious appetizers. Pair it with Virgin aperol spritz or with zesty drink as Limoncello spritz. Moreover if you are looking to set full aperitivo table serve it along with my Mediterranean Charcuterie board, bresaola carpaccio, and my pillowy Italian focaccia.
Pane e pomodoro has old origin, and like many of the most delicious Italian recipes, was born in the house of humble families. The idea came from not wanting to waste the stale bread, making it more appetizing by simply rubbing the tomatoes over it.
This was the perfect Summer snacks that our nonne used to eat, way before the supermarket were full of pre-packaged snacks. You could spot people making and enjoy pane e pomodoro along the seaside, in the late afternoon after a long day at the beach. Back in the '50s, families would spend the whole day at the beach, bringing from home their delicious food. It reminds me of my Summer in Italy - simple, joyful and full of simple and incredible food.
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Right tomatoes for pane e pomodoro
Best tomatoes to use for pane e pomodoro? Honestly, the ones nobody else is picking. You know those slightely wrinkly, ripe, super red tomatoes lying there alone? Yes, those are the one you're looking. Just make sure are not too mushy- you want ripe and jucy and not falling apart in your hands.
Summer is the season for this recipe, when the tomatoes are bursting with flavour.
In terms of type of tomatoes, there is no one right or wrong. I usually see what the market stall has to offer. Most of the time I grab a mix of different varieties - it adds different layers of flavour. As long as the tomatoes are ripe with thin skin and lots of juicy flesh inside. If you are still unsure, just ask the vendors!!
Ingredients
- Bread - Choose the sourdough or rustic bread that is few days old. We want the bread to become a sponge for juicy sauce.
- Tomatoes - Look for ripe, fully red tomatoes with thin skin and plenty of juicy flesh. The juicier the better.
- Herb - Fresh basil leaves are a must.
- Olive oil - Buy a good quality extra virgin olive oil, that you can afford. Olive oil is what takes pane e pomodoro from simple to irresistible.
- Garlic - Use fresh garlic clove to rub the bread.
- Anchovies - I love to add anchovies to the sauce as it gives a salty depth flavour.
More pane e pomodoro topping
- Prosciutto - Add a slice of Parma ham or Serrano ham for extra savoury flavour.
- Cheese - Choose between buffalo mozzarella, feta or stracciatell cheese.
- Herb - Swap the basil leaves with a pinch of dried oregano or fresh chives.
- Tuna - Toss on a few chunky pieces of good quality tuna.
- Cappers - Few cappers give a salty touch to the recipe.
- Olives - Try adding Gaeta or Kalamata olives to add a tangy and salty touch.
- Bread - Focaccia works great here as for ciabatta bread or baguette if you can't find any sourdough bread.
- Onion - Add a few chopped onion for a sharp kick.
- Roasted veggies - Choose from grilled zucchini, eggplant or peppers.
How to make pane e pomodoro
What I have tasted out is that once the tomato is grated, it releases not just the juices but the flesh more evenly than if it was rubbed on the bread. Bonus: you'll have a more flavourful topping and you'll end up with less leftover flesh.
- Step 1: Brush each slice of bread with olive oil. Toast it on preheated grill or pan until golden brown on both sides.
- Step 2: Rub the garlic clove over the warm bread.
- Step 3: Using a cheese grater, grate the tomatoes in a bowl until all the juice is in. Add the remaining ingredients into the bowl and give it a mix.
- Step 4: Spread the tomato sauce on each slice of bread, then sprinkle with salt and freshly ground black pepper. Before serving, add few fresh basil leaves and a drizzle of olive oil. Serve immediately.
Hint: Don't through away the leftovers of the sauce and the bits left from the grated tomatoes. They are perfect to use for a quick pasta sauce or as pizza topping.
Top Tip
Toast the bread - The bread once toasted not only gives a delicious crunch but the heat will enhance the flavours further.
Ripe - Use ripe tomatoes for a juicer sauce. Ripe means more juice and more sweetness.
Grate don't rub- Grating the tomato releases all their juices and flesh, giving a richer flavour.
Quality olive oil matters - A good extra virgin olive oil elevate any dish. Be generous with the drizzling.
Skipping the garlic - Garlic gives a deep depth to pane e pomodoro, don't skip it.
More recipes with tomatoes
Looking for more recipes with tomatoes? Try these:
Did you tried this recipe? I'd love to see it! Tag me on Instagram and leave a review below!
📖 Recipe
Pane e pomodoro snack- simple Italian bread with tomato
Equipment
- 1 Medium Bowl to hold the tomato juice
- 1 kitchen knife to cut the garlic clove and the tomatoes in half
- 1 Small bowl to hold the olive oil for the brushing
- 1 kitchen brush to brush the slice of bread
- 1 Cheese grater to grate the tomatoes
- 1 Spoon to mix and to spread to tomato juice
Ingredients
- 4 slice of sourdough or rustic breaf
- 250 gr Ripe tomatoes 9 oz
- 2 tbs extra virgin olive oil + more for topping
- 1 garlic clove
- flaky sea salt and black pepper to taste
- 10 basil leaves
- 6 anchovies chopped
Instructions
- Add 1 tablespoon of olive oil in a small bowl. Brush each slice of bread with a kitchen brush. Toast it on preheated grill or pan until golden brown on both sides for 2 minutes.
- Cut the garlic in half and rub it all over the warm bread. This boots the flavour and gives that irresistible flavour.
- Slice the tomatoes in half. Using a cheese grater, grate the tomatoes in a bowl until all the juice is in the bowl and you are left with a little piece of skin. Add the chopped anchovies, salt, black pepper and the remaining olive oil into the bowl. Gve it a mix with a spoon.
- Spread the tomato sauce evenly on each slice of bread, then sprinkle with salt and freshly ground black pepper. Before serving, add few fresh basil leaves and a drizzle of olive oil. Serve immediately.
Notes
Top Tip
- Toast the bread - The bread once toasted not only gives a delicious crunch but the heat will enhance the flavours further.
- Ripe - Use ripe tomatoes for a juicer sauce. Ripe means more juice and more sweetness.
- Grate don't rub- Grating the tomato releases all their juices and flesh, giving a richer flavour.
- Quality olive oil matters - A good extra virgin olive oil elevate any dish. Be generous with the drizzling.
- Skipping the garlic - Garlic gives a deep depth to pane e pomodoro, don't skip it.
Storage
- Pane e pomodoro: doesn't help hold well. Moreover is a kind of recipe that is more enjoyable eaten straight away. I am sure you'll not have any leftovers.
- Juicy sauce: On the other hand if you have leftovers from the tomato juice and the bits of the skin you could use them as topping for the pizza or to make pasta sauce.
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