Pane e Pomodoro
Pane e Pomodoro to Italians is what PB&J is to Americans. It’s what Italian mothers hand their kids after school to hold them until dinner and what I’ve survived on during month long stints in Greece and Yugoslavia and what kept us going during days of picking olives and most trips to the country and beach in Italy. We always had a little bottle of olive oil, a shaker of salt and a baggie of oregano handy with a sharp knife so all we ever needed was some nice hearty bread to make a quick and filling snack or meal.
Pane e Pomodoro (Bread and Tomato)
Thick slices of hearty bread – when the bread is a little stale it holds together better
Cut cherry tomatoes in half and rub the juice and seeds of several on each slice of bread until it’s coated. Save what’s left of the tomato to put on top if you like. Drizzle with olive oil, sprinkle with salt and oregano. Top with tomatoes or eat as is.
I like it with chunks of tomato on top too. Or if you’re using whole cherry
tomatoes after you’ve rubbed the bread, put whats left of the tomato on top.
Yum… use the best olive oil you can find for an amazing taste treat