Pan Con Tomate Recipe

There’s something incredibly satisfying about taking a simple slice of rustic bread and transforming it into a delightful experience with just a few fresh ingredients. Let me take you on a flavorful journey to the sun-drenched streets of Spain with my favorite recipe for Pan Con Tomate. Grab those ripe tomatoes and a splash of olive oil, and let’s dive into this crispy, garlicky, tomato-topped delight that screams summer in every bite!

Bread with tomato is a simple yet delightful dish that teases the pure essence of its quality ingredients. What is essentially bread and tomato is a vine-ripened tomato merged with leftover bread, crisply toasted.

With a timid swipe of garlic (more than that and you enter the territory of Spanish tapas), a drizzle of very good extra virgin olive oil, a few grains of coarse sea salt (more is not better in this case), and the optional freshly ground black pepper that adds the touch of heat that elicits a gasped “wow!” from the eater.

Pan Con Tomate Recipe Ingredients

• Rustic Bread: Provides carbohydrates; has a chewy texture perfect for toasting.
• Ripe Tomatoes: Rich in vitamin C and antioxidants; adds a juicy, fresh flavor.
• Garlic: Offers a pungent aroma; contains compounds with potential health benefits.
• Extra Virgin Olive Oil: Source of healthy fats; enhances richness and mouthfeel.
• Sea Salt: Enhances flavor; provides essential minerals in moderation.

Pan Con Tomate Recipe Ingredient Quantities

• 4 slices of rustic bread (such as ciabatta or sourdough)
• 2 ripe tomatoes
• 1 large clove of garlic, peeled
• Extra virgin olive oil, for drizzling
• Sea salt, to taste
• Freshly ground black pepper, to taste (optional)

How to Make this Pan Con Tomate Recipe

1. Start with rustic bread. Slice it about 1 inch thick. If you happen to have a loaf of homemade rustic bread, don’t be afraid to use it here. It’s much better than the store-bought stuff in taste and texture, with a much thicker crust, for one. But any old rustic bread is a good candidate for bruschetta. It has a texture that’s not too soft and not too dense, which allows it to get crispy all the way through when toasted.

2. Toast the bread and then slice ripe tomatoes in half and proceed to make the following 8 simple steps. As is often the case in the open-faced sandwich realm, these will lead you not to the edge of a cliff, but to the edge of something equally thrilling: the edge of a tomato sandwich.

3. Take each half of the tomato and use a box grater to grate it into a bowl. Discard the skins. You will be left with a fabulous, pulpy tomato mix.

4. After toasting the bread, rub each slice with the peeled garlic clove while the bread is warm. Doing this will lend a delicate garlic flavor to the bread.

5. Spoon the mixture of grated tomatoes generously onto each slice of toasted bread, spreading it out evenly.

6. Add extra virgin olive oil on top of the tomatoes on each slice of bread.

7. Sprinkle a small amount of sea salt over every piece to heighten the flavor of the tomato.

8. You may optionally add freshly ground black pepper for some heat and extra flavor.

9. Serve at once, and while the loaf is still warm, to best enjoy the play of textures and flavors.

10. Savor the delight of your freshly made Pan Con Tomate as an appetizer or light snack.

Pan Con Tomate Recipe Equipment Needed

1. Bread knife
2. Cutting board
3. Toaster or grill pan
4. Box grater
5. Mixing bowl
6. Spoon
7. Garlic peeler or knife (to peel garlic)
8. Measuring spoons (for oil and salt)
9. Pepper grinder (optional)
10. Serving platter or plate

FAQ

• Can I use any type of bread for Pan Con Tomate?Although bread such as ciabatta or sourdough is traditional, you can use any country-style loaf or crusty bread that can hold the toppings without getting soggy.
• What kind of tomatoes are best?For the best taste, use tomatoes that are ripe and full of flavor, such as heirloom or vine-ripened tomatoes.
• How can I toast the bread?The bread can be toasted on a grill, in a toaster, or under a broiler for a few minutes until it is golden and crispy.
• Is it necessary to rub garlic directly on the bread?Indeed, imparting a lovely subtle garlic flavor comes from rubbing the warm toasted bread with the garlic.
• Can I prepare Pan Con Tomate in advance?Preparing the tomato mixture ahead of time is perfectly fine and can be done a day or two in advance. If you must, you can even prepare the entire salad a day ahead and refrigerate it. But to truly keep this salad at its best, do all your assembling just before serving.
• What can I serve with Pan Con Tomate?Serve it as a first course. Serve it with cheese, cured meats, or a simple salad and you’ve got yourself a light meal.

Pan Con Tomate Recipe Substitutions and Variations

When you use a baguette or country loaf, you’re making a better decision than using rustic bread (like ciabatta or sourdough).
Replace ripe tomatoes with the following:

Canned whole tomatoes (drained and patted dry)
tomato puree.
Substitute shallots or scallions for the garlic to create a more delicately flavored dish.
Substitute extra virgin olive oil for avocado oil or a high-quality flaxseed oil.
Substituting sea salt with either Himalayan pink salt or kosher salt.

Pro Tips

1. Bread Selection: Choose a high-quality rustic bread with a thick crust and dense crumb, such as a well-baked ciabatta or sourdough. The sturdiness will help it withstand the moisture from the tomatoes without becoming soggy.