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5.0 from 12 votes

Pan con Tomate (Tomato Bread)

Pan con Tomate, complements of Curate Tapas Bar in Asheville, North Carolina.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 109 kcal
Course: Appetizer
Cuisine: Spanish , American

Ingredients

  • 2 vine ripened tomatoes
  • 1/4 loaf baguette split open
  • 1 clove garlic
  • extra virgin olive oil
  • salt

Instructions

    Cup of Yum
  1. Cut the tomatoes and garlic clove in half.
  2. Toast the open face baguette pieces in the broiler under low heat until golden brown.
  3. Rub the open garlic clove on both sides of the bread just to allow the flavor to permeate the bread.
  4. Squeeze the pulp out of the tomato halves, leaving the skins behind. Squeeze it well so it's smashed into a paste. Allow the tomato flesh to drain in a seive for several minutes to remove some of the juices.
  5. Spoon the tomato paste onto the baguette pieces. Drizzle with extra virgin olive oil and season with salt.

Notes

  • I like to top the Pan Con Tomate with thin slices of Manchego cheese, but it's more traditional without. 

Nutrition Information

Serving 1serving Calories 109kcal (5%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 198mg (8%) Potassium 326mg (9%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1025IU (21%) Vitamin C 17.3mg (19%) Calcium 37mg (4%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 109

% Daily Value*

Serving 1serving
Calories 109kcal 5%
Carbohydrates 21g 7%
Protein 4g 8%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 198mg 8%
Potassium 326mg 7%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1025IU 21%
Vitamin C 17.3mg 19%
Calcium 37mg 4%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.