Pan con Tomate Recipe
Pan con tomate is a simple yet incredibly flavorful Spanish dish. Made with crusty bread, ripe tomatoes, fresh garlic, and olive oil, it’s an easy, quick appetizer that’s perfect for any occasion. With variations like adding serrano ham or manchego cheese, it’s a versatile dish that will transport you straight to Spain.
Equipment
- Grill or oven
- Knife
- Box grater
- Bowl
Ingredients
- 4 slices crusty bread ciabatta or sourdough recommended
- 2 large ripe tomatoes Roma or beefsteak work best
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- Sea salt to taste
- Fresh black pepper to taste
Instructions
- Toast the bread: Slice bread into 1/2 inch thick pieces and grill or toast in the oven until golden brown, about 2-3 minutes per side on a grill or 5-7 minutes in the oven at 350°F.
- Prep the garlic: Cut garlic cloves in half and rub the cut side directly onto the warm toasted bread.
- Prepare tomatoes: Grate tomatoes using the large holes of a box grater, discarding the skin, and collecting the pulp in a bowl.
- Season: Add a pinch of sea salt to the tomato pulp and stir, letting it sit for 1 minute.
- Assemble: Spoon the seasoned tomato mixture generously over the toasted bread.
- Finish and Serve: Drizzle with olive oil, sprinkle with additional sea salt, and add freshly ground black pepper. Serve immediately while bread is still crispy.
Notes
For added flavor, try variations such as adding serrano ham, manchego cheese, or fresh herbs.
Don’t prepare the tomato mixture too far in advance to avoid soggy bread.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7g
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