Pan con Tomate
A simple and delicious Spanish tomato bread recipe, perfect as an appetizer or side dish.
10m4Servings
Nutrition
172kcal
2gProtein
11gCarbs
14gFat
Ingredients
Baguette
1 whole
Kumato Tomatoes
4 pieces
Garlic
1 clove
Extra Virgin Olive Oil
4 tbsp
Salt
To taste
to taste
Instructions
1Prepare the Bread
5m
5mSlice the Baguette
Slice the baguette in half lengthwise. If the bread is a day or two old, it works better.
Toast the Bread
Place the bread halves cut-side up under a broiler until toasted. Watch carefully to avoid burning.
2Prepare the Tomato Mixture
3m
3mGrate the Tomatoes
Cut the kumato tomatoes in half and grate them into a small bowl using the large holes of a grater. Grate all the way down to the skin, then discard the skin.
Add Olive Oil and Salt
Add extra virgin olive oil and a generous amount of salt to the grated tomato pulp. Stir to combine.
3Assemble the Pan con Tomate
2m
2mRub with Garlic
Take a whole clove of garlic and rub it all over the toasted surface of the bread. The toasted bread acts as a grater, releasing the garlic flavor.
Add Tomato Mixture
Spoon the tomato and olive oil mixture generously over the garlic-rubbed toast. Ensure good coverage for maximum flavor.
Season with Salt
Sprinkle with flaky sea salt or kosher salt to enhance the flavors.
Tips
Use ripe, flavorful tomatoes for the best taste. Kumato or other heirloom varieties work well.
Don't over-broil the bread; a nice golden-brown toast is ideal, not burnt.
The key is the quality of the ingredients: good bread, ripe tomatoes, and excellent olive oil.