Fettunta al Pomodoro (Bread with tomatoes)

Fettunta Al Pomodoro (bread With Tomatoes)

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Lynnda Cloutier


This is excellent for a snack or for lunch accompanied with fresh mozzarella and basil. Use really juicy ripe tomatoes for this recipe. Beefsteak are the best. If you like put some anchovies or oregano on top. This is a Fettunta, even though the bread isn’t toasted and it doesn’t have garlic.
You’ll notice there aren’t any amounts or measurements in this recipe. Tuscans use what they have on hand. The amounts are up to you.Unknown Source


★★★★★ 1 vote



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    olive oil
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    anchovies, optional
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    fresh tomatoes
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    italian bread, sliced
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    oregano, fresh if available, optional

How to Make Fettunta al Pomodoro (Bread with tomatoes)


  1. Rub the cut side of a tomato on a thick slice of bread. When all the juice is absorbed, put a little salt and pepper and olive oil on top, then anchovies or oregano if you wish.

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About Fettunta al Pomodoro (Bread with tomatoes)

Course/Dish: Other Snacks

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