Pan con Tomate Recipe (Spanish Tomato Bread)
Pan con Tomate is a popular Spanish tapa of toasted crusty bread rubbed with garlic, slathered with fresh tomato, topped with olive oil and flaky sea salt.
Servings: 12
Calories: 130kcal
Ingredients
- 2 large very ripe tomatoes (about 10 ounces)
- 3 cloves garlic minced
- Sea salt
- 1 loaf ciabatta bread or other crusty bread loaf or baguettes – Italian bread works GREAT for this
- Extra-virgin olive oil divided
- Flaky sea salt
Instructions
- Slice the tomatoes in half. Grate the cut sides of the tomatoes with a box grater to produce a pulp. Discard the skins. Stir in minced garlic and salt to taste and mix well. Refrigerate until ready to use.
- Slice the bread in half lengthwise.
- Set oven broil. Place the bread, cut sides up (not too close to the broiler), onto a baking sheet and broil until nicely toasted. Flip and toast another minute or 2 to toast the bottom.
- Flip the bread and set it into a cutting board.
- Spoon the tomato mixture over the bread, drizzle with olive oil and flaky sea salt. Slice and serve.
Notes
Works perfectly with grilled bread as well.
Nutrition
Calories: 130kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 185mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg