Pan con Tomate
A classic Spanish and Andorran dish featuring crusty bread topped with ripe tomatoes, garlic, and olive oil, perfect for sharing.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Toasting
- Cuisine: Spanish
- Diet: Vegan
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
- Preheat the oven to a low broil.
- Arrange the slices of crusty bread on an ungreased cookie sheet and place them in the oven for 2-3 minutes until toasted.
- Remove the toasted bread from the oven. Peel the garlic clove and rub it onto each slice of toasted bread.
- For the Catalan/Andorran method, cut the roma tomatoes in half and rub each half onto the bread.
- For the Spanish method, grate the roma tomatoes into a pulp and spoon the pulp generously onto the bread.
- Drizzle olive oil over each slice and finish with a sprinkle of flaky sea salt.
- Serve immediately for the best flavor and texture.
Notes
Best enjoyed fresh, but can be stored separately in an airtight container for up to 2 days for the bread and 1 day for the tomato pulp.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg