Authentic Pan con Tomate (Spanish Tomato Bread)

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5 from 1 review

Authentic Pan con Tomate (Spanish Tomato Bread)

Course Appetizer, Breakfast, Snack

Cuisine Mediterranean

Prep Time 5

Cook Time 4

Servings Slices

Calories 220kcal

Cost $2

Ingredients

2 thick slices of crusty bread sourdough, ciabatta, or country loaf
2 large ripe tomatoes
1 garlic clove peeled
2 tbsp extra virgin olive oil plus more for drizzling
Flaky sea salt to taste

Instructions

Cut the tomatoes in half. Grate each half cut-side down on the large holes of a box grater, discarding the skins.
Pass the grated pulp through a fine mesh sieve to drain off excess liquid.
Stir 1 tbsp olive oil and a pinch of salt into the strained pulp.
Toast the bread slices in a dry pan or under the broiler until deep golden and crisp on both sides.
While still warm, rub the cut side of the peeled garlic clove across the surface of each toast.
Spoon the tomato pulp generously over the toasts. Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt. Serve immediately.

Notes

Use the ripest tomatoes you can find. The quality of the tomato, bread, and olive oil determines the final result. Assemble right before serving for maximum crunch.

Nutrition