Pan Con Tomate (Spanish Tomato Bread)
A perfect use of ripe summer tomatoes and day-old bread, Pan con Tomate (Spanish Tomato Bread) is an easy Catalan tapa, made with just 5 ingredients: bread, tomatoes, garlic, salt, and a splash of lime juice. Use hearty artisan bread and cut it thick so that it can serve as good, sturdy base for your grated tomatoes.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 loaf ciabatta bread, (or similar hearty bread)
- 3 tomatoes, (large and very ripe tomatoes are best, I used heirloom tomatoes)
- Extra virgin olive oil,
- 1 to 2 garlic cloves, (sliced in half)
- sea salt, (or kosher salt)
- splash of fresh lime juice ((optional))
Instructions
- 1
Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
- 2
Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
- 3
Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt and a splash of lime juice, if you like.
- 4
When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Serve.