SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL
Provided by Rebekah Peppler
Categories Sandwich Appetizer Breakfast Kid-Friendly Quick & Easy Lunch Spring Summer Anchovy Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 6
Steps:
- Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.
PAN CON TOMATE
Steps:
- Prepare and toast the bread: Set an oven rack 7 to 8 inches from the broiler element and turn the broiler on high. Cut the ciabatta loaf in half to make it easier to slice. Place the flat sides of the loaf on a cutting board and cut each into approximately 1 1/2-inch slices. Depending on the size of the loaf, cut the slices in half. You are aiming for slices that are about 4 inches long, a good size to pick up easily with your hands and bite into. Arrange the slices on a baking sheet in an even layer. Brush with olive oil Broil the slices for 2 to 3 minutes, or until the edges are slightly charred and the bread is crisp. Cool briefly, then scrape the garlic cloves over the surface of the bread.
- Grate the tomatoes: Set a box grater in a shallow bowl. Grate the tomatoes against large holes of the grater. Flatten your hand as you grate and move it back and forth until the flesh drops into the bowl and only the skins remain. Discard the skins and stir in the salt. Taste and add more salt if you like.
- Assemble and serve the pan con tomate: Spoon about 2 tablespoons of the tomato mixture over each slice of bread. Drizzle with more oil, sprinkle with flaky salt, and serve. Did you love the recipe? Leave us some stars below!
Nutrition Facts : Calories 232 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 435 mg, Sugar 6 g, Fat 9 g, UnsaturatedFat 0 g
PAN CON TOMATE RECIPE (SPANISH TOMATO BREAD)
Pan con tomate, also known in Spain as pan tumaca or pa amb tomàquet in Catalan, is toasted bread topped with juicy tomatoes, extra virgin olive oil, garlic, and salt. - delicious!
Provided by Lauren Aloise
Categories Breakfast or Snack
Time 15m
Number Of Ingredients 6
Steps:
- Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250°F (120°C) for about five to ten minutes, flipping halfway through.
- Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
- Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and adjust if necessary.
- Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
- Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!
Nutrition Facts : Calories 217.66 kcal, Carbohydrate 35.65 g, Protein 7.5 g, Fat 5.24 g, SaturatedFat 0.95 g, TransFat 0.02 g, Sodium 384.56 mg, Fiber 3.45 g, Sugar 5.43 g, UnsaturatedFat 3.93 g, ServingSize 1 serving
SEAMUS MULLEN'S PAN CON TOMATE
Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find. Microplane some garlic into it. Add salt and a big drizzle of fruity Spanish olive oil, then a little less of sherry vinegar. You'll heap this mixture onto a few thick slices of bread, and then scrape most of the tomato off. Add more olive oil and sprinkle with flaky sea salt.
Provided by Sam Sifton
Categories easy, quick, appetizer
Time 15m
Yield Serves4-6
Number Of Ingredients 7
Steps:
- Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with kosher salt, the olive oil and the vinegar, and stir lightly to combine.
- Toast or grill the bread until it is lightly charred.
- Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, then serve immediately.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 178 milligrams, Sugar 3 grams, TransFat 0 grams
PANEER CON TOMATE
Pan con tomate, the Spanish dish of grated tomato on grilled or toasted bread, is summery and extremely satisfying. Grating a tomato somehow emphasizes everything delicious about it, heightening sweetness and acidity. Paneer con tomate is built on the same principle, but swaps the bread for pieces of crisp-edged, lightly fried cheese. Here, the tomato pulp is seasoned not with olive oil, but with a glug of coconut oil infused with mustard seeds and curry leaves. If you've got homemade paneer, which is looser and softer, then there's no need to fry it.
Provided by Tejal Rao
Categories easy, for two, quick, snack, appetizer
Time 15m
Yield 2 servings, as a snack or appetizer
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, grate the tomatoes directly over a serving plate, pressing down with your palm so that all of the pulp goes through, and you're left with just the thin outer skin. Get rid of the skin and season the pulp generously with the salt and pepper.
- Cut the paneer into strips about 1-inch thick, then rotate the block and cut the strips to make bite-size squares.
- Heat 1 tablespoon oil in a large nonstick pan over medium and add the paneer, letting it brown lightly, about 1 minute. Flip the pieces to get the other side a little brown, about 1 minute, then pile the paneer onto the tomato pulp.
- In the same pan, heat the remaining 2 tablespoons oil, then add the mustard seeds and cumin seeds. When the mustard seeds start to pop, crumple the curry leaves and add them to the pan, shaking it gently to sauté the leaves. Tip it all directly over the paneer and serve warm, or at room temperature.
GARLICKY TOMATO TAPAS (PAN CON TOMATE Y ANCHOA)
Make and share this Garlicky Tomato Tapas (Pan Con Tomate Y Anchoa) recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Grate tomatoes and allow juice to drain away in a colander.
- Mix tomatoes, garlic paste, olive oil and salt together in a bowl.
- Toast bread slices and drizzle with olive oil.
- Serve bread with tomatoes and anchovies on the side, allowing guests to top bread slices with tomato and anchovy.
Nutrition Facts : Calories 76, Fat 6.9, SaturatedFat 1, Sodium 4.5, Carbohydrate 3.6, Fiber 1, Sugar 2.2, Protein 0.8
EASY PAN CON TOMATO
Entered for safe-keeping, a traditional Catalan dish for a brunch or an outdoor grilled dinner. The number of servings depends on the size of the loaf of bread. Edited 7/06/12 to offer substitution of minced garlic and salt for the garlic salt, for greater authenticity.
Provided by KateL
Categories Breads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut thick slices from loaf of bread and toast both sides lightly under the broiler.
- Drizzle 1 side of bread slices generously with olive oil.
- Cut a very ripe tomato in half. Rub it over the toasted bread, squeezing gently and leaving juice and pulp.
- Sprinkle generously with garlic salt (or minced garlic and salt).
- Reheat gently under broiler and serve.
Nutrition Facts : Calories 70.7, Fat 6.9, SaturatedFat 0.9, Sodium 3.2, Carbohydrate 2.4, Fiber 0.7, Sugar 1.6, Protein 0.5
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