Pan con Tomate (Tomato Bread)
User Reviews
5
Pan con Tomate (Tomato Bread)
Description
Pan con Tomate (Tomato Bread) consists of slices of crusty bread such as ciabatta toasted until lightly charred, then rubbed with garlic slices for a subtle pungency. The main topping is freshly grated tomato pulp, extracted using a box grater to separate the flesh from the skin, seasoned generously with flaky sea salt. A drizzle of extra virgin olive oil finishes the dish, adding richness and aroma.
The texture combines the crunchy edges and soft interior of the bread with the juicy, slightly coarse tomato pulp. The garlic rubbing adds a mild sharpness without overpowering. This minimalist combination depends on the quality of each ingredient, especially ripe tomatoes and good olive oil.
Serve pan con tomate immediately to maintain the crispness of the bread and prevent sogginess. It can be enjoyed alone or alongside dishes like Spanish garlic shrimp.
Using a box grater makes preparation easier, and if tomato pulp is overly watery, draining some liquid before spooning on the bread helps maintain texture. For less tomato, rubbing tomato halves directly on the bread is an alternative.
Ingredients
- 2 tomato juicy, ripe, like beefsteak or heirloom
- sea salt flaky
- 1 ciabatta bread or other thick, crusty loaf of bread
- 2 cloves garlic peeled and cut in half
- 2 tablespoons extra virgin olive oil
Instructions
- Cut the tomatoes in half and grate them over a bowl using a box grater. This will extract the pulp and separate it from the skin. Discard the skin. Season the tomato pulp to taste with a generous pinch of sea salt.
- Slice the loaf of bread in half horizontally and cut it into 2-inch pieces. Place the pieces of bread on a baking sheet and brush them with olive oil. Place the baking sheet under the broiler for 2-3 minutes until the bread is toasted and lightly charred on the edges.
- Rub the cut garlic cloves over the surface of the bread. Then, spoon the tomato pulp on top of the bread.
- Drizzle olive oil on top and sprinkle with flaky sea salt. Serve Pan con Tomate alone or with Spanish Garlic Shrimp.
Notes
- Use ripe, juicy tomatoes and good-quality extra virgin olive oil for best flavor.
- A box grater simplifies extracting tomato pulp while leaving skins behind.
- If tomato pulp is watery, strain some liquid before topping the bread.
- Serve immediately to keep the bread crisp and avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 151kcal | 8% |
| Carbohydrates | 22.7g | 8% |
| Protein | 4.1g | 8% |
| Fat | 4.6g | 7% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 249mg | 10% |
| Potassium | 0mg | 0% |
| Fiber | 1.5g | 6% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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