Easy Pane e Pomodoro – Italian Tomato Bread (10 Minutes)
There’s nothing better than crusty bread soaked in the juices of a perfectly ripe tomato—and that’s exactly what Pane e Pomodoro delivers. This classic Italian dish is the kind of effortless food that somehow tastes almost too good for how simple it is, proving that when you start with great ingredients, you don’t need much else. A drizzle of olive oil, a sprinkle of flaky sea salt, and a rub of garlic take this from a humble snack to something you’ll want to eat every single day.
Summer appetizers are where I thrive—this one joins the ranks of some of my favorite simple recipes like my bruschetta pomodoro, burrata bruschetta, bruschetta caprese, Aperol margarita, and Aperol spritz.
This dish is simple Italian cooking at its finest—no fuss, just great ingredients. Once you try it, you’ll be making it all summer long! Let me know if you want to experiment with another fun twist! This recipe uses my favorite ingredient of all time: juicy summer tomatoes! Also referred to as pappa al pomodoro, this recipe takes a slice of bread (often stale bread) and turns it into a delicious food reminiscent of a beach holiday in Italy. Don’t forget to drizzle with some good olive oil!
Recipe Highlights: Pane e Pomodoro
- Inspiration: This dish comes straight from Southern Italy, where day-old bread and peak-season tomatoes are pantry staples. It’s most popular in Puglia and Campania.
- Best Served For: Summer gatherings, aperitivo hour, or as part of a no-fuss antipasto spread.
- What Makes It Special: The tomato gets rubbed directly onto the bread, soaking it with flavor in a way that’s unlike anything else.
- Stale Bread: It’s a great way to use up bread that’s going stale—no waste, just flavor.
The Story Behind Pane e Pomodoro
Pane e Pomodoro, meaning “bread and tomato,” is a staple of Southern Italy, particularly in Puglia and Tuscany, where fresh produce and rustic bread are daily essentials. Similar to Spain’s pan con tomate, this dish is rooted in the tradition of making the most out of simple, high-quality ingredients. Italians never let good bread go to waste, and rubbing it with juicy tomatoes is the best way to bring it back to life.
Ingredients Notes
- Crusty Bread – A rustic loaf like ciabatta, schiacciata, or sourdough works best. The bread should have a sturdy crust and airy interior to soak up the tomato juices without falling apart. Day-old bread is perfect here!
- Ripe Tomatoes – Look for heirloom or vine-ripened tomatoes that are heavy for their size. If they smell like a tomato before you even cut into them, you know they’ll be perfect. Avoid mealy or underripe tomatoes—this dish lives and dies by the quality of your tomatoes.
- Garlic Clove – A fresh garlic clove rubbed on warm toast adds just the right amount of punchy, savory flavor without overpowering the tomato.
- Extra Virgin Olive Oil – The better the olive oil, the better the dish. Go for a peppery, grassy, or fruity variety depending on your preference. Italian DOP-certified olive oil is always a great choice.
Suggested Ingredient Substitutions and Additions
- Bread Swap: Instead of ciabatta or sourdough, try grilled focaccia for extra flavor or a thick slice of pane di Altamura for something ultra-traditional.
- Tomato Swap: If fresh tomatoes aren’t in season, use high-quality canned San Marzano tomatoes and crush them with your hands before spreading on the bread.
- Garlic-Free Option: If raw garlic is too strong for you, infuse your olive oil with garlic by gently warming it on the stove with a crushed clove.
- Olive Oil Swap: Try a garlic-infused or lemon-infused olive oil for extra depth.
- Anchovies – A single anchovy fillet mashed into the tomato before spreading adds an incredible umami depth.
- Burrata or Stracciatella – The creaminess of fresh cheese pairs perfectly with the acidity of the tomato.
- Calabrian Chili Oil – A drizzle of spicy oil gives this a little kick without overpowering the fresh flavors.
- Thinly Sliced Prosciutto – Draping a slice of prosciutto over the top makes this feel like a full meal.
How to Make
- Lightly toast or grill slices of crusty bread until golden and crisp on the outside while still chewy inside. While the bread is still warm, take a peeled garlic clove and rub it across the surface. The heat from the toast will release just enough flavor.
2. Take a ripe tomato, slice it in half, and rub the cut side all over the bread, pressing gently to release the juices and flesh.
3. Discard the remaining skin.
4. Drizzle with extra virgin olive oil, sprinkle with flaky sea salt, and, if you’d like, add fresh basil or oregano.
Serve Immediately. This dish is best enjoyed right away while the bread is still crisp but soaked with the tomato juices.
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Pane e Pomodoro (Italian Tomato Bread)
Equipment
- Grill pan or toaster
- Serrated Knife
- cutting board
Ingredients
- 4 slices ciabatta bread
- 2 large ripe tomatoes
- 1 garlic clove peeled
- Extra virgin olive oil for drizzling
- Flaky sea salt to taste
- Fresh basil optional, for topping
Instructions
- Place the ciabatta slices in a dry skillet over medium heat. Let them cook for 2–3 minutes per side until the outside is golden and crisp. Press the bread down lightly with a spatula to help it toast evenly. If your bread is extra soft or fresh, give it an extra minute or two to help it firm up—you want it sturdy enough to hold the tomato without falling apart.
- While the bread is still warm, take a peeled garlic clove and gently rub it across the surface of each slice. Just a few swipes is enough to infuse it with flavor—don’t overdo it.
- Slice the ripe tomatoes in half and rub the cut side over the toasted bread, pressing gently so the juices and pulp soak in. Keep going until the surface is saturated, then discard the skins.
- Drizzle generously with extra virgin olive oil and finish with a pinch of flaky sea salt. Tear fresh basil over the top if you’re using it.
- Pane e Pomodoro is meant to be eaten right away—while the bread still has a bit of crunch and the tomato is fresh and juicy.
Notes
Expert Tips from My Kitchen
- Use the Right Tomatoes – This dish only works with peak-season, ultra-ripe tomatoes. If you wouldn’t eat them plain, don’t use them here.
- Choose the Best Bread – Day-old rustic bread works best because it soaks up the tomato without getting soggy. Avoid anything too soft.
- Don’t Skip the Garlic – Even a light rub of garlic gives depth and character to the dish.
- Use Quality Olive Oil – Since this dish is so simple, your olive oil really matters. Choose one with flavor!
- Serve Right Away – The second the bread is soaked, it’s go-time. Letting it sit too long makes it soggy.
Serving Suggestions
- Wine Pairing: A chilled Vermentino or Falanghina complements the fresh tomato and olive oil flavors perfectly. For something bolder, a light Chianti or Nero d’Avola is a great red option.Or… Rosé!
- Brunch Addition: Top with a fried egg and a drizzle of balsamic glaze for an incredible twist.
- Aperitivo Snack: Serve alongside a spritz and marinated olives for a perfect Italian happy hour.
- Upgrade to a Meal: Add a side of prosciutto, cheese, or even a simple green salad for a light yet satisfying lunch.
Storage Instructions
- Best Fresh: Pane e Pomodoro is meant to be eaten immediately—the tomato-soaked bread doesn’t hold up well over time.
- Bread Storage: If you have extra toasted bread, keep it in an airtight container at room temperature for up to 24 hours, then reheat in a dry pan before serving.
- Tomato Storage: If prepping ahead, keep your tomatoes at room temperature and only cut them right before serving. Refrigerating them dulls their flavor.