Broken Tomato Halves (Spaccatelle di Pomodori)
At Masseria Mirogallo, a beautiful family-run farm in Lucania, this recipe is often made for a quick, filling lunch. Spaccatelle, derived from spaccare, means “to break, smash, or divide,” and is the key to this simple dish. Cut whole peeled tomatoes in half, discard the seeds, and scatter on a plate with garlic, olive oil, salt, and capers. Eat with fresh semolina bread. That’s it! So satisfying and so simple!
Don’t wait for summer! This recipe can be made all year long with quality jarred tomatoes, like the ones from Masseria Mirogallo, packed in just steps from the field and intended to be used much the same way as a fresh tomato. You can taste the sunshine still in them!
Find this recipe and more in Autentico: Cooking Italian, the Authentic Way—the first cookbook from our friend and world-renowned Italian food importer Rolando Beramendi. Available on October 24th, 2017.
Recipe courtesy of Rolando Beramendi, founder of Manicaretti Italian Food Importers and author of Autentico: Cooking Italian, the Authentic Way
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- 1 small garlic clove, thinly sliced
- 2 cups Sliced Spaccatelle Tomatoes from Masseria Mirogallo
- 1/4 cup robust extra virgin olive oil, such as Tondo DOP
- Pinch of fine sea salt
- 6 to 8 Salted Capers from Caravaglio, rinsed and drained
- Fresh semolina bread, for serving
Put the thinly sliced garlic in a shallow bowl. Top with the tomatoes and drizzle with olive oil. Season with salt and sprinkle the capers over the top. Serve immediately with fresh bread.