How to eat panzanella all year long!

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Serves 4

1/4 loaf of bread

1/4 cup olive oil

28 oz can Muir Glen Organic Fire Roasted Crushed Tomatoes

1 lb cooked pasta (I used ziti)

3/4 cup mixed olives

salt and pepper, to taste

1/2 cup fresh basil

  1. Preheat oven to 375°F.
  2. Cube the bread and toss with oil and season with salt and pepper.
  3. Place on a baking tray and bake until toasted and golden. This will take about 30 minutes.
  4. Remove from oven and allow to cool.
  5. In a pan heat up the tomatoes, add pasta and olives, and season with salt and pepper.
  6. In a large serving dish, use a slotted spoon to scoop your tomato mixture onto your croutons.
  7. Toss lightly, allowing the croutons to soak up some of the juices from your tomato mixture.
  8. Serve with a bit of fresh basil on top.


Entertaining tip: you can make ahead up to step 3, then resume on the day of the event!

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