Pan Con Tomate (Spanish Tomato Bread)
Pan con tomate is a Spanish tomato bread from Catalonia. It calls for 4 ingredients and is ready in 15 minutes. Crusty bread and fresh tomatoes make this Spanish tapa very delicious.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large tomatoes (ripe )
- 4 tbsp olive oil (extra virgin)
- 1/8 tsp kosher salt
- 1 loaf rustic bread (such as ciabatta)
- 2 cloves garlic (peeled)
Instructions
- 1
Wash and dry the tomatoes. Cut a small part of each tomato and grate them in a bowl using a box grater. Discard the tomato skins.
- 2
Add 1 tablespoon olive oil and salt to the tomatoes and stir to combine.
- 3
Heat a cast iron skillet over medium high heat. Slice the bread into pieces and brush with the remaining 3 tablespoons of olive oil.
- 4
Place the bread slices cut side down in the pan and gently press using a spatula. Toast for about 5 minutes or until they're golden brown. Alternatively, you can toast the bread in the oven using a broiler. To do so, have the bread slices brushed with olive oil in a sheet pan. Place the sheet pan on a rack about 5-6 inches below the broiled and broil for 3 to 5 minutes until they are golden and toasted.
- 5
Once the bread is toasted, rub it with the garlic clove and top with the tomato mixture. Serve immediately.