Pan con Tomate (Spanish Tomato Bread)
Rustic toasted bread rubbed with ripe tomato and garlic, finished with olive oil and sea salt.
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Print PinServings: 4 Servings
Calories: 89kcal
Cost: £2.00
Equipment
- 1 Grill or Toaster
- 1 Box Grater
Ingredients
- 4 thick slices rustic bread such as sourdough or a country loaf
- 2 large very ripe tomatoes ideally vine-ripened, halved crosswise
- 1 large clove garlic peeled and halved
- Extra-virgin olive oil for drizzling (about 3–4 tablespoons)
- Sea salt to taste
- Freshly ground black pepper optional
Instructions
- Grill or toast the bread slices until golden and crisp on both sides. Traditional Catalan style is over a charcoal grill for a light smoky note.
- While still warm, lightly rub one side of each slice with the cut side of the garlic clove.
- Rub the cut side of the tomatoes directly onto the bread, squeezing gently so the pulp and juices soak in. Discard the skins.
- Drizzle generously with extra-virgin olive oil. Sprinkle with sea salt and, if you like, a pinch of black pepper.
- Serve immediately while the bread is warm and crisp.
Notes
Add Toppings: Thin slices of Jamón Ibérico, anchovies, or Manchego cheese for a heartier tapa.
Make It Juicier: Grate the tomato flesh on a box grater and spoon the pulp over the bread instead of rubbing.
Garlic Intensity: For a milder garlic flavour, briefly blanch the clove before rubbing.
Bread Choice: Any crusty country loaf works; day-old bread is perfect if toasted well.
Nutrition
Calories: 89kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Sodium: 136mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
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