I’ve said it a million times (and sorry, but I’m saying it again)—the best part of Italian cuisine is how the simplest ingredients make the most flavorful dishes. And this pane e pomodoro is no exception. You might be more familiar with the Spanish version, pan con tomate, and I’m gonna ahead and say it’s essentially the same thing. At its core, pane e pomodoro is toasted bread rubbed with garlic, topped with grated tomato, olive oil, and here I’m also adding white anchovies (boquerones).
You can simply make this pane e pomodoro with just the garlic and tomato if anchovies aren’t your thing (so sorry about that). It will still be absolutely delicious. But if you want some other topping ideas, go for some fresh basil or marjoram. Want to go all out? Top it with creamy burrata or stracciatella. Yeah, that all sounds real good. Ok, onto the recipe…
You might be more familiar with the Spanish version, pan con tomate, and I’m gonna ahead and say it’s essentially the same thing. At its core, pane e pomodoro is toasted bread rubbed with garlic, topped with grated tomato, olive oil, and here I’m also adding white anchovies (boquerones).
Pane e Pomodoro with Anchovies – Italian Tomato Bread
What is Pane e Pomodoro?
Pane e Pomodoro, or “bread and tomato,” is a rustic Italian dish that is as simple as it sounds. At its core, it’s toasted bread rubbed with garlic, topped with grated tomatoes, olive oil, and a sprinkle of salt—simple ingredients, very delicious, very Italian.
Pane e Pomodoro is often compared to Spanish pan con tomate, and in this instance I’m going to go ahead and say they are the same. There are various ways to make both, this version uses grated tomatoes spooned over the bread, but there are also versions in Spanish and Italian cuisine that rub the tomato directly onto the bread.
At it’s most basic, it is toasted bread and tomato. So simple, incredibly delicious, and really highlights seasonal, flavorful tomatoes. It’s the perfect summer snack, a light appetizer, or an easy meal when you want something fresh, quick and satisfying.
Ingredients You’ll Need
To make pane e pomodoro with anchovies, you only need a handful of ingredients:
- 2 slices crusty bread (I used ciabatta here, but sourdough, or a baguette also work)
- 1 ripe tomato
- 1 clove garlic, peeled
- 6 anchovy fillets – I used white anchovies (boquerones) since I had them, but you can absolutely used tinned or jarred brown anchovies. Or, if you’re not into anchovies, leave them out entirely.
- Extra virgin olive oil, for topping
- Flaky sea salt
Ingredient Notes & Substitutions
- Use good tomatoes – Use ripe, juicy tomatoes like Roma or vine-ripened tomatoes for the most flavor.
- Anchovy Options – Boquerones (white anchovies) are mild and slightly tangy, since they are marinated in vinegar and oil, but salt-packed, salt-cured, or oil packed anchovies all work too.
- The Bread – A sturdy, rustic bread is best. Ciabatta, sourdough, or a thick-cut baguette work well. You don’t want to use a soft sandwich bread here, it’ll get soggy real quick. Not ideal.
How to Make Pane e Pomodoro with Anchovies
- Toast the Bread
Cut your bread into thick slices and toast it up. You can use a grill, broiler, or toaster. I highly recommend grilling it if you can. The flavor of the char grilled bread and fresh tomatoes is unreal. - Rub with Garlic
While the bread is still hot, rub each slice with a peeled garlic clove. It’ll give the bread lots of garlic flavor, without being overpowering. - Top with Tomato
Grate the tomato into a bowl and then spoon over each slice of bread. - Top with Anchovies
Top each slice with anchovies (boquerones) and a generous drizzle of extra virgin olive oil. - Season and Eat
Finish with some flakey salt if needed. The anchovies can be pretty salty so use your best judgement here. Serve immediately while the bread is still crispy!
Variations & Tips:
- Use the Right Tomatoes – The best pane e pomodoro (pan con tomate) uses very ripe, juicy tomatoes like Romas or vine-ripened tomatoes. In Spain, tomate de colgar (hanging tomatoes) are traditional. But since those may not be available, use the best quality tomato you can get.
- For an Extra Crispy Bite – If you want more texture, and some added flavor, grill the bread before rubbing it with garlic. The charred bread with the tomato and olive oil is so incredibly delicious. I’m getting hungry thinking about it.
Some Other Recipes to Try
Sardine Toast
Toasted bread topped with spicy piri piri sardines, cultured butter, fennel, parsley and lemon.
Shaved Brussels Sprout Caesar Salad Topped with White Anchovies
This shaved Brussels sprout Caesar salad is crisp, creamy, and packed with flavor! Tossed in a tangy lemon Caesar dressing, topped with toasted panko and parmesan—perfect for a side or light meal.
Panzanella Salad
A classic Italian panzanella salad with tomatoes, cucumbers and a red wine vinegar and anchovy dressing.
Tomato Tonnato
The classic Italian tuna sauce is served with tomatoes, fried capers and crispy breadcrumbs.
FAQs About Pane e Pomodoro (Pan con Tomate)
What’s the difference between pane e pomodoro and pan con tomate?
In this instance I’m going to go ahead and say they are the same. There are various ways to make both, this version uses grated tomatoes spooned over the bread, but there are also versions in Spanish and Italian cuisine that run the tomato directly on the bread.
At it’s most basic, it is toasted bread and tomato. Flavored with some garlic, olive oil and salt. So simple, incredibly delicious, and really highlights seasonal, flavorful tomatoes.
Can I make this ahead of time?
No, this is an à la minute kinda dish. Everything needs to be made right before eating it. Luckily, this is super quick to make and very simple.
What if I don’t like anchovies?
You can of course leave the anchovies out entirely, and as long as you have good tomatoes it will be absolutely delicious. But if you wanted to add some other toppings you could add capers, olives, sliced onion, or even some fresh basil, marjoram or oregano. Or, go all out and top it with some creamy fresh cheese like burrata, stracciatella or fresh mozzarella. The creamy, milky combo of the cheese and the tomatoes is a match made in heaven!
How do I store leftovers?
Don’t. It will get soggy and turn into mush. I recommend making only what you’re going to eat.
Did you try this recipe?
Pane e pomodoro with anchovies is so simple, super flavorful, and totally adaptable. This is one of those dishes that screams summer. It’s perfect as a light lunch, appetizer, or snack. It’s delicious any time of day.
Did you try this pane e pomodoro recipe? Leave a comment and a rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Pane e Pomodoro with Anchovies
Ingredients
- 2 slices bread Ciabatta or a rustic loaf like sourdough
- 1 tomato
- 1 clove garlic
- 6 anchovies Boquerones or Salt-Cured – Boquerones (white anchovies) have a more mild, vinegar flavor while traditional salt-cured anchovies are super savory and very salty. Both are delicious!
- extra virgin olive oil
- flaky salt optional, since the anchovies can be quite salty
Instructions
- Slice the bread and toast until golden and crispy. A grill, broiler, or toaster all work well.
- While still warm, rub the surface with a peeled garlic clove. The warmth helps infuse the garlic flavor without overpowering the dish.
- Grate the tomato into a bowl and generously spoon over the warm, garlic rubbed bread.
- Arrange anchovies or boquerones on top of the tomato-covered bread.
- Finish with extra virgin olive oil and flaky salt (if needed). Serve immediately while still crisp!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
