pan con tomate

Pan con tomate is one of the most popular breakfast recipes in Spain. It's made with bread, garlic, tomatoes, salt and extra virgin olive oil.

Pan con Tomate (Spanish Tomato Toast)

bread

salad tomatoes

tsp salt

Extra virgin olive oil

parsley (optional)

Toast the bread in a toaster, skillet or oven.

Cut tomatoes in half, and grate them using a box grater, discarding the stem and skins. You can also rub the tomatoes directly over the bread (discarding the stems and skins as well) or use an immersion blender to make the tomato mixture (discarding only the stems).

Place the tomato mixture in a small bowl, add the salt and mix until well combined.

Rub the raw garlic over the toasted bread. You can make 4 to 8 toasts with one clove. Discard the garlic.

 Spoon tomato mixture over bread, and top with a drizzle of extra virgin olive oil (I added 1/4 to 1/2 tsp or oil per toast, but it&#8217;s optional) and some chopped fresh parsley (optional).

Serve immediately. Best when fresh, you can keep the tomato mixture in a sealed container in the fridge for 3 to 4 days.

This recipe.  SAVED. MY. LIFE.  :)  I had all this tomato pulp left over after making stuffed roasted tomatoes.  It seemed like such a waste to throw all that tomato goodness away, so I went on a hunt.   I tossed that pulp in a blender with some garlic cloves and made this toast.  May I say... if it's not summer, use vine-ripened tomatoes... and depending on how "ripe" they were, you may need to boost the flavor a little with some sherry vinegar.  Otherwise, this recipe is AWESOME!

This was so amazing! So fresh and delicious, a perfect hearty breakfast. Thank you!!!

Made my Sunday breakfast SPL. I made some variations to give Indian taste. Original versions also tastes good.

I saw this recipe last night by chance. I’ve just finished having this for breakfast with a glass of almond milk, and as the saying goes, it was a taste explosion. I puréed the tomatoes with a clove of garlic in my mini processor, added salt and pepper then kept the spread in the fridge overnight. This morning I toasted sourdough bread, spread it with some vegan cream cheese, added the tomatoes (with more s&amp;p), and drizzled my best extra virgin oil on top. So simple, so deliscious! Light, flavorful, healthy. Thank you! This is a keeper.

An easy and delicious recipe for Pan con Tomate, a traditional Spanish tapa or breakfast that's so simple and the perfect use for summer tomatoes! (vegan)

bread bread

garlic

tomatoes (or 3-4 small)

extra virgin olive oil

salt

Slice bread 1/2 inch thick and place on a baking sheet. Drizzle lightly with olive oil. Toast under the broiler for 3-5 minutes, or until crisp and golden.

Cut garlic clove in half and rub onto one face of the toast.

Use a large-holed cheese grater to grate the tomato into a medium bowl, discarding the large piece of skin when you get to the end.

Spoon tomato mixture over pieces of toast.

Drizzle with olive oil and sprinkle with salt.

Sublime and simple Pan Con Tomate has just five ingredients; toasted rustic bread rubbed with a garlic clove, juicy fresh tomato pulp, extra-virgin olive oil, and coarse flaky sea salt. Also known as Spanish Tomato Bread, Pan Tumaca, or Pa Amb Tomàquet, this easy recipe using simple ingredients is equally at home served at a dinner party with a Spanish omelette or as part of a traditional Spanish breakfast.

Pan Con Tomate

baguette (ciabatta, rustic Italian bread, etc...)

garlic (peeled but whole)

tomatoes

flaky sea salt

parsley

Serrano ham

anchovy filets

bleu cheese crumbles cheese

Choose a crusty bread. Slice it thickly (at least 1-inch thick). Toast it dry under the broiler until deep golden brown.

Rub a peeled garlic clove gently over the surface of the warm toasted bread.

Grate super ripe tomatoes over the coarse holes on a box grater positioned over a bowl.

Spoon the tomato pulp over your garlic toast just a couple of minutes before serving. You want to give the tomato juice a moment to soak in, but not so long as to make your bread soggy.

Drizzle with olive oil and sprinkle with coarse flaky salt right before serving.

Pan con Tomate or Spanish Tomato Bread – This is what happens when I have a crusty loaf of bread and some fresh ripe tomatoes in my garden!

Pan con Tomate (Spanish Tomato Bread)

oz rustic loaf or French baguette (sliced 1/4 inch thick)

garlic (peeled and left whole)

black pepper

tsp extra virgin olive oil

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.

Black pepper

Garlic Clove

Preheat the oven to 375°.

Place bread on a baking sheet and place in the oven to lightly toast for about 5 minutes, or until slightly crisp on top and barely golden; remove from the oven.

While still hot, lightly rub the garlic cloves over the surface.

Then rub the tomato halves over the tops of the toasted bread.

Sprinkle with salt and pepper and drizzle with extra virgin olive oil; serve immediately while still warm.

I’ve never heard of this bread so I am thrilled to have tried and loved it. My bread slices were on the thinner side so I had no trouble with it breaking apart. Also I never knew garlic would melt on hot bread so that was cool lol the tomato made a nice color and the taste Omg. I will sub this quite a bit for garlic bread as this was so much fresher. Thank you for this recipe!

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Top 4 pan con tomate recipes from across the web

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Pan con Tomate (Spanish Tomato Toas...

Pan con Tomate (Spanish Tomato Toas...

Pan Con Tomate

Pan con Tomate (Spanish Tomato Brea...

The most viewed pan con tomate recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine