Pan Con Tomate (Spanish Tomato Bread)
User Reviews
5
Pan Con Tomate (Spanish Tomato Bread)
Description
Pan Con Tomate (Spanish Tomato Bread) is made by toasting slices of hearty ciabatta bread brushed with extra virgin olive oil under a broiler until lightly golden. While the bread toasts, ripe tomatoes are peeled by grating them and discarding the skins, producing a fresh tomato puree seasoned simply with salt and optionally a splash of fresh lime juice to enhance acidity. Garlic cloves are halved and rubbed over the hot toasted bread to impart a subtle garlicky aroma without overpowering.
The result is a textural contrast between crisp toasted bread and juicy, bright tomato spread, enriched by quality olive oil. This straightforward preparation showcases the quality of the tomatoes and olive oil, making it a staple in Mediterranean and Spanish cuisine. The lime juice is optional and adds a mild tanginess if included.
Pan Con Tomate is best served immediately to maintain the toast’s crispness and freshness of the tomatoes. It functions well as an appetizer, accompaniment to charcuterie, or light snack. Serving multiple slices per person is common. Choosing very ripe tomatoes and flavorful extra virgin olive oil significantly influences the final taste.
Ingredients
- 1 loaf ciabatta bread or similar hearty bread
- 3 tomato large and very ripe tomatoes are best, I used heirloom tomatoes
- extra virgin olive oil try Hojiblanca Spanish Olive Oil
- 1 to 2 garlic sliced in half, cloves
- sea salt or kosher salt
- lime juice optional, fresh, splash
Instructions
- Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
- Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
- Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt and a splash of lime juice, if you like.
- When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Serve.
Notes
- Serve Pan Con Tomate immediately after assembling to prevent the bread from becoming soggy.
- This recipe yields about 10 slices of tomato bread; plan on roughly 2 slices per person as an appetizer or snack.
- Quality extra virgin olive oil and ripe tomatoes greatly affect the flavor—select the best available for optimal results.
- Lime juice is optional and can add a subtle brightness to the tomato topping if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 1101 kcal
% Daily Value*
| Calories | 110.1kcal | 6% |
| Carbohydrates | 22.6g | 8% |
| Protein | 4.2g | 8% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 222.4mg | 9% |
| Potassium | 88.7mg | 2% |
| Fiber | 0.9g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 307.4IU | 6% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 4.2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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