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
PAN CON TOMATE
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes.
- In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine.
- Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt.
PAN CON TOMATE
Some version of tomatoes on toast - a juicy American B.L.T. or Italian tomato-topped bruschetta - is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.
Provided by David Tanis
Categories dinner, lunch, snack, weekday, finger foods, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
- Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
- Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
- With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
- Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
- Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 8 grams, TransFat 0 grams
PAN DE TOMATE
This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible.
Provided by momaphet
Categories Breads
Time 2m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Cut tomato in half and, holding the skin side, pulp on the coarse side of a cheese grater. Be sure to catch all the juice.
- To serve place a clove of garlic and a couple of rounds of toast on each plate.
- Rub the clove of garlic on the toast lightly pour oil liberally over the bread followed by spoonfuls of the freshly pulped tomato. Finish with a sprinkling of salt.
Nutrition Facts : Calories 26.6, Fat 0.3, Sodium 6.7, Carbohydrate 5.8, Fiber 1.5, Sugar 3.3, Protein 1.3
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
PAN TOMATE
Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Toss tomato slices with thyme, 1 tablespoon marjoram, and 2 tablespoons oil. Season with salt and pepper. Arrange tomato slices in a single layer on a parchment-lined rimmed baking sheet. Bake 1 hour.
- Reduce oven temperature to 200 degrees. Continue baking until tomatoes are shriveled, about 2 hours more.
- Heat a grill (or grill pan) to medium-high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 3 to 4 seconds.) Brush grates with oil. Rub baguette slices with garlic. Brush lightly with remaining 2 tablespoons oil, dividing evenly. Grill baguette slices until crisp, about 1 minute per side. Rub with reserved plum tomato halves. Divide dried tomato slices evenly among toasts, then add toppings as desired. Garnish with remaining 2 tablespoons marjoram.
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