Pan Con Tomate (Spanish Tomato Bread)
Pan con tomate is a Spanish tomato bread from Catalonia. It calls for 4 ingredients and is ready in 15 minutes. Crusty bread and fresh tomatoes make this Spanish tapa very delicious.
Servings: 10 servings
Calories: 180kcal
Ingredients
- 3 large tomatoes ripe
- 4 tablespoon olive oil extra virgin
- ⅛ teaspoon kosher salt
- 1 loaf rustic bread such as ciabatta
- 2 cloves garlic peeled
Instructions
- Wash and dry the tomatoes. Cut a small part of each tomato and grate them in a bowl using a box grater. Discard the tomato skins.
- Add 1 tablespoon olive oil and salt to the tomatoes and stir to combine.
- Heat a cast iron skillet over medium high heat. Slice the bread into pieces and brush with the remaining 3 tablespoons of olive oil.
- Place the bread slices cut side down in the pan and gently press using a spatula. Toast for about 5 minutes or until they're golden brown. Alternatively, you can toast the bread in the oven using a broiler. To do so, have the bread slices brushed with olive oil in a sheet pan. Place the sheet pan on a rack about 5-6 inches below the broiled and broil for 3 to 5 minutes until they are golden and toasted.
- Once the bread is toasted, rub it with the garlic clove and top with the tomato mixture. Serve immediately.
Video
Notes
- Alternatively, you can place the toasted bread on a platter with the garlic cloves and the grated tomato mix and have each person make their own pan con tomate.
- If you don't have enough tomatoes, skip the grating and slice the tomato in half and rub it on the toasted bread instead.
- Since this recipe is very simple , it's best to use ingredients with the best quality.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 304mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 307IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg