Italian · PANTRYHOP RECIPE
Pane e pomodoro alla toscana
15 minutes · 4 servings · vegan
A simple Tuscan-style pantry dish; it is best with ripe summer tomatoes.
Ingredients
Check you have the quantities below.
- 4 thick slices rustic bread
- 2 medium, diced ripe tomatoes
- 3 tbsp olive oil
- 1 small clove, halved garlic
- 1/2 tsp salt
- 8 leaves, torn fresh basil
Let’s make it
- Toast or lightly grill the bread until crisp on the outside.
- Rub each slice with the cut garlic clove while warm.
- Mix the tomatoes with salt, basil, and 2 tbsp olive oil.
- Pile the tomato mixture onto the bread, then drizzle with the remaining olive oil and serve right away.
For younger kids, chop the topping very fine so it stays on the toast.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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