Pan con Tomate (Tomato Bread Recipe)
Pan con Tomate is a delicious 10-minute Spanish tapa of crusty garlic bread with fresh tomatoes, perfect for a quick snack or appetizer.
Ingredients
- 4 ripe Roma tomatoes
- 5 tablespoons olive oil
- 4 to 5 garlic cloves
- 4 slices of rustic artisanal bread preferred, French, Italian, sourdough, etc.
Instructions
- Slice the tomatoes in half and remove the stem. Using a box grater, grate the flesh side down, or the skin side up, into a strainer over a medium-sized bowl. Grate them until you reach the skin. Discard the skin and juice that was strained into the bowl.
- Add the strained tomatoes to the bowl.
- Stir in 2 tablespoons of olive oil, salt, and pepper. Set it aside at room temperature.
- Add the remaining olive oil to a large frying pan along with the garlic cloves and heat to low-medium heat.
- Add in the bread and toast for 1 to 2 minutes per side or until golden brown and toasted.
- Remove the bread and garlic. Once the garlic is cool to the touch, I like to rub it into the toasted bread. It will break down a little bit since it’s been slightly cooked. The more the better if you ask me.
- Then spoon the tomatoes onto the toasted garlic bread and serve. Feel free to add an optional garnish of finely minced parsley
Notes
Warming up the garlic cloves in the skillet with the bread is a little secret of mine. The heat slightly softens the cloves, so as you rub them onto the bread, they start to break down. It’s a little messy, yes, but there’s nothing like mashed garlic rubbed right into the golden, crusty bread.
Grate with a food processor: A food processor with a grating blade makes this step easier—just strain the juice before adding olive oil and seasonings.
Toast in the oven: This recipe is so good you’ll want to share it! Brush bread with olive oil, toast at 350ºF until lightly golden, and rub with garlic right out of the oven.
Optional garnish: When I’m feeling fancy, I’ll top the tomato bread with finely minced parsley or basil, or with a drizzle of balsamic reduction.
Topping ideas: Feel free to top the tomatoes with olives, anchovies, prosciutto, sliced onions, shaved parmesan, or avocado to turn it into a meal.
Make-Ahead: Sometimes I’ll grate the tomatoes in advance when I’m low on time. They’ll keep in an airtight container in the fridge for up to 1 day.
How to Store: This should be served right away. If the tomatoes sit on the bread too long, your crunchy appetizer will become soggy.
Nutrition
Calories: 344kcalCarbohydrates: 37gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 389mgPotassium: 234mgFiber: 2gSugar: 5gVitamin A: 517IUVitamin C: 9mgCalcium: 45mgIron: 3mg