Then there are those who add oregano, those who add basil, and those who add garlic. But it takes very little to find the perfect balance in a pairing that knows no bounds, at least in Italy. It’s the foundation of the Mediterranean diet, envied all over the world, and the base of so many dishes, many of which have been created specifically to use up stale bread: from the classic snack of bread and tomato to the world-famous bruschetta, from pappa al pomodoro to the “scarpetta” every Italian uses to scoop up the last bit of sauce on their plate.
The right bread for every recipe
For bruschetta, traditional, rustic, homestyle bread is a must, with its thick crust, flavorful inside, and crisp texture. It makes your mouth water just thinking about it, doesn’t it? On the other hand, if you’re going to make pappa al pomodoro, you should use a Tuscan-style bread that contains no salt, which should be toasted and left to soak in the juice of the tomatoes. Even focaccia topped with tomato can serve as a base for a variety of recipes.
And the right type of tomato…
There are endless varieties of tomatoes, and they’re not all the same. The ripeness of the tomato needs to be taken into account, of course, but you can also use canned tomatoes, so you’re not limited to only enjoying this wonderful ingredient in the summer. It’s true that greenhouse cultivation is increasingly widespread and improving in quality, making it possible to limit the problems connected to the climate. But seasonality is still important – fresh in the summer and preserved in the winter – whether it be a matter of taste or eating habits. And certain varieties, like grape tomatoes, for example, have a sweetness and a delicacy that must be offset by a more savory base or by other ingredients that create balance (even more so if you’re using yellow grape tomatoes). This is certainly true for the focaccia mentioned above which, when topped with aged robiola cheese and grated lemon zest, gets an added touch that balances the sweet and the savory.
The ingredients make the difference
When it comes to a recipe as basic as bread and tomato, especially if you use only those two elements, it’s clearly the ingredients themselves that make the difference. In addition to the right bread and a tomato with the perfect acidity and texture, you should always use an extra-virgin olive oil just as high in quality: when added raw to a simple dish like this, you’ll truly be able to appreciate all of its aromas.
Bread and tomato at all hours of the day
From breakfast, snacks, and appetizers to lunch and dinner, bread and tomato knows no limits. It’s true that a savory breakfast is not exactly an Italian thing, but bread and tomato is so well balanced that it can provide the right amount of nutrients to start the day – and it’s no coincidence that it’s also recommended as a snack for children. In its many forms, from bruschetta to pappa al pomodoro and so on, it’s a perfect dish for both lunch and dinner.