Pan con Tomate
Catalonia's pa amb tomàquet — toasted bread rubbed with garlic and the cut half of a ripe tomato until the pulp soaks in, finished with olive oil and salt; breakfast and tapa all over Spain.
Ingredients
Ingredients
- 8 slices rustic white bread or ciabatta
- 4 medium very ripe tomatoes, halved
- 2 garlic cloves, halved
- 4 tbsp extra virgin olive oil
- to taste flaky sea salt
Nutrition (estimated)
medium confidenceRecipe total: 1268 kcal · P 26.6g · C 139.6g · F 68.7g
Estimated from 4 of 5 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Toast or grill the bread until crisp and golden outside but still a little soft within.
- 2While it is hot, rub one side of each slice lightly with the cut garlic.
- 3Rub the cut side of a tomato half hard over the bread, squeezing so the pulp and juice soak in, until only the skin is left in your hand.
- 4If you prefer, grate the tomatoes on a box grater instead, discard the skins and spoon the pulp over the toast.
- 5Drizzle each slice generously with the oil and finish with a pinch of flaky salt.
- 6Serve at once, before the bread softens.
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Questions and answers
How long does Pan con Tomate take to make?
About 15 minutes: 10 min prep and 5 min cooking.
What ingredients do you need for Pan con Tomate?
5 ingredients: rustic white bread or ciabatta, very ripe tomatoes, garlic cloves, extra virgin olive oil, flaky sea salt.
How many servings does this Pan con Tomate recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Pan con Tomate?
About 317 kcal, with 6.6 g protein, 34.9 g carbohydrate and 17.2 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Pan con Tomate recipe suit?
It is vegan and dairy-free.
What cuisine is Pan con Tomate?
Pan con Tomate comes from Spanish cuisine.
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