Pan con Tomate (Spanish Tomato Bread)
Nov 16, 2024 12:29 PM
There are very few things that fresh, in-season tomatoes can’t do in the kitchen. If your chicken sandwich is feeling a little bland, add a couple slices of tomato. Or you can try throwing together a caprese salad before friends arrive. Oh, and if you’re in search of a simple, cool-me-down meal at the end of a hot day, try a traditional gazpacho. If all else fails, however, you can always rely on this incredibly simple recipe for pan con tomate, also known as Spanish-style tomato toast.
If you’ve ever ventured to the region of Catalonia in Spain, which includes the coastal, tourist-favorite city of Barcelona, or if you’re simply a fan of traditional Spanish cuisine, you’ve likely heard of the vibrant dish that is pan con tomate. If you aren’t super familiar, but want a reliable summer tomato dish to keep in your rotation, you’ll want to commit this pan con tomate recipe to memory!
Pan con tomate (which means “bread with tomato” in Spanish) is a traditional Catalonian dish, known in the Spanish region as pa amb tomàquet. The dish consists of toasted sliced bread brushed with grated garlic, and topped with freshly grated tomatoes, salt, and a drizzle of olive oil. Pan con tomate is typically eaten by itself or as a tapa as part of a meal.
The most traditional way of preparing the dish includes using a particular type of Spanish vine-ripened tomatoes called tomàquet de penjar or ramallet tomatoes, which are sliced and grated directly on the surface of the toasted bread. Through this method, the grated tomato, as well as the tomato juices, gets on the bread, imparting its fresh flavor.
Ingredients:
- 3 (1 1/2-inch thick) slices country-style bread
- 1 large or 2 medium beefsteak tomatoes
- 1/2 teaspoon kosher salt, plus more for sprinkling
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Write a comment
No comments