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Pan con Tomate

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A classic Spanish and Andorran dish featuring crusty bread topped with garlic, fresh ripe tomatoes, and a drizzle of olive oil, perfect for any occasion.

Ingredients

Scale
  • 1 loaf crusty bread, cut into slices
  • 1 clove garlic, whole
  • 2 roma tomatoes
  • 2 tbsp olive oil
  • 1 tsp flaky sea salt

Instructions

  1. Preheat the oven to a low broil.
  2. Arrange the slices of crusty bread on an ungreased cookie sheet and place it in the oven for 2-3 minutes until toasted.
  3. Remove the toasted bread from the oven. Peel the garlic clove and rub it onto each slice of toasted bread.
  4. For the Catalan/Andorran method, cut the roma tomatoes in half and rub each half onto the bread.
  5. For the Spanish method, grate the roma tomatoes into a pulp, strain excess liquid, and spoon the pulp onto the bread.
  6. Drizzle olive oil over each slice and finish with a sprinkle of flaky sea salt.
  7. Serve immediately for the best flavor and texture.

Notes

Pairs well with fresh salads, grilled fish, or a selection of cured meats and cheeses. Store leftovers separately to maintain freshness.

Nutrition

Find it online: https://www.nailzspa.com/tomato-bread-pan-con-tomate-spain-andorra-2/

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