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Pane e Pomodoro

June 8, 2010
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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

Cherry Tomatoes

Olive oil

Salt

Dried oregano

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

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5 Comments leave one →
  1. brc permalink
    June 8, 2010 6:00 pm

    It always amazes me how similar the foods are in Italy and Spain. When we go to Spain, we have something similar to this for breakfast. You take that yummy crusty bread that costs almost nothing there. Then you toast it and drizzle the olive oil over it. Then they cut a large tomato in half and grate it with a cheese grater over a plate until you have a yummy pile of tomato pulp and juice. All that’s left in your hand is the skin. You spoon the tomato over the toast then sprinkle with salt. Since it’s breakfast we leave the oregano out.

    Then pour a nice cup of espresso and voila… breakfast.

  2. mimi permalink
    June 9, 2010 7:06 am

    this looks so amazingly delicious… right up my alley!

  3. June 16, 2010 12:20 pm

    I will certainly be making tons of this when the tomatoes in the garden are ready! thanks for posting it!

  4. Tracey Farnell Sands permalink
    June 9, 2013 11:51 am

    Sounds yummy. How does one know the best olive oil available? I have heard many are labeled Italian but have never seen an Italian tree in their life! You must be wise in America cause they are falsely labeled.

    • June 9, 2013 3:13 pm

      Hi Tracey! Look for first cold press, extra virgin and choose your country. Olives vary and where they are grown affects the resulting oils flavor from buttery and smooth to sharp and almost spicy. Some is fruity and some tastes just like the olives from which it was pressed. I have oil I cook with that is good quality but not great and save the pricey stuff for salads or drizzling. Of course my favorite is the oil we used to get from the weekends spent harvesting Francesco’s Mom’s trees. They were set on a hillside about a mile from the sea and my Brother in Law who teaches agricultural economics said I
      They are in the perfect location and make the best oil. If only to have some of that again….ahhh. Made the best pane e pomodoro!

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