Pan con Tomate (Tomato Bread from Spain & Andorra)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
15
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Calories
122 kcal
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Course
Appetizer
Pan con Tomate (Tomato Bread from Spain & Andorra)
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This simple Tapas recipe originated in Catalonia and Pan con Tomate is now popular in Andorra and Spain. Made by rubbing garlic, tomatoes, and olive oil on a loaf of crusty bread, you only need a few high quality ingredients to make an impressive recipe with lots of flavor.
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Ingredients
- 1 Loaf of crusty bread cut into slices about 1” thick
- 1 clove garlic whole
- 1 Roma tomato
- 2 tbsp olive oil
- 1 tsp sea salt
Instructions
- Preheat the oven to a low broil.
- Place the slices from one crusty loaf on an ungreased cookie sheet and place the sheet in the oven for 2-3 minutes or until the bread is toasted. Flip the bread over and toast again until browned. Remove the bread from the oven.
- Peel the garlic clove and cut it in half. Rub the garlic onto each slice of bread.
- Cut 1 roma tomato in half. Rub the tomato onto each slice of bread
- Drizzle a bit of olive oil onto each piece of bread, then sprinkle each piece with salt. Enjoy!
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Use a serrated knife to cut the bread into slices.
- You can use a pastry brush to make sure the olive oil covers the entire piece of bread if you like a more uniform flavor.
- A non-traditional but delicious adaptation is to roast your head of garlic and then spread the caramelized garlic on the bread (To roast: Chop off the top of the head of garlic, drizzle with olive oil, and roast at 400 degrees Fahrenheit for 20 minutes).
- Serve the tomato bread as fast as possible to avoid your bread getting soggy.
- Bread: Any loaf of crusty or rustic bread will work. I really like a baguette, but a french loaf or ciabatta bread will work as well. Try to choose a bread with an “open crumb”, meaning a bread with a lot of holes in it to store all of that great flavor! Tomato: I use a Roma Tomato because they are a “paste tomato” meaning that they will leave behind a better textured tomato pulp. Make sure you are getting a fresh, high quality tomato. Bonus points if you have a garden to pick from!
- Salt: I would highly recommend using a flaky sea salt for this recipe. It will make a big flavor and texture difference from table salt!
- Garlic: You can peel a garlic clove and cut it in half for easiest use!
- Use a serrated knife to cut the bread into slices.
- You can use a pastry brush to make sure the olive oil covers the entire piece of bread if you like a more uniform flavor.
- A non-traditional but delicious adaptation is to roast your head of garlic and then spread the caramelized garlic on the bread (To roast: Chop off the top of the head of garlic, drizzle with olive oil, and roast at 400 degrees Fahrenheit for 20 minutes).
- Serve the tomato bread as fast as possible to avoid your bread getting soggy.
Nutrition Information
Show Details
Serving
1serving
Calories
122kcal
(6%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
206mg
(9%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
103IU
(2%)
Vitamin C
3mg
(3%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 122kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 206mg | 9% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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