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Three slices of pane e pomodoro.

Pane e Pomodoro (Italian Tomato Bread)

Allie Hagerty
Rustic toasted bread rubbed with garlic and fresh tomatoes, then finished with olive oil and flaky salt. A summer essential.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Servings 4 servings

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.

Nutrition Facts

Calories: 76kcalCarbohydrates: 16gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 140mgPotassium: 149mgFiber: 1gSugar: 2gVitamin A: 512IUVitamin C: 9mgCalcium: 8mgIron: 0.2mg
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