Pan Con Tomate (Spanish Tomato Bread)
$0.00 Cooking Fee
Serving Size: 2 slices
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
- 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.
- 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, a splash of lime juice and half of the olive oil
- When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Top with a drizzle of extra virgin olive oil and a sprinkle of sea salt. Serve.
- This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.
Cook Times
Active Prep5
Hands-On Cook0
Hands-Off Cook5
Passive0
Total Time10 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 loaf ciabatta bread or similar hearty bread
- 6 each heirloom tomato large and very ripe tomatoes are best, I used heirloom tomatoes
- 2 tablespoon Extra virgin olive oil
- 4 clove garlic sliced in half
- pinch sea salt
- 1 splash lime juice
Cooking Tools Required
Cutting board, Mixing bowls, Mixing spoon, Sharp KnivesReheating/Serving Instructions
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.
Nutrition
Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg
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