Pantumaca (Tomato Bread)

Featured in the Honolulu Star-Advertiser on May 13, 2015.



Pantumaca (Tomato Bread)

  • 5 tablespoons high quality olive oil, divided
  • 2 cloves garlic, grated
  • Pinch of red pepper flakes
  • 4 ripe Roma tomatoes, chopped
  • Salt to taste
  • 16 ounce loaf ciabatta bread, sliced lengthwise in half and toasted
  • 8 thin slices (about 4 ounces) prosciutto
  • 1 tablespoon chopped Italian parsley


  1. In a large sauté pan, over medium, heat 3 tablespoons oil.
  2. Sauté garlic and red pepper flakes until garlic is fragrant.
  3. Add tomatoes and cook until mixture is thick and pulpy, about 12-15 minutes.
  4. Slice bread into 8 large pieces, top each slice with tomato, 1 piece of prosciutto and garnish with parsley.
  5. Drizzle with remaining oil and serve immediately.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 11 g fat, 2 g saturated fat, 15 mg cholesterol, 650 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g sugar, 9 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.