Pan con Tomate Recipe
Slices of crusty bread topped with freshly grated tomatoes and olive oil create a quick and flavorful Pan con Tomate Recipe, ideal for sharing during relaxed meals or tapas nights.
Servings: 6
Calories: 46kcal
Ingredients
- 3 ripe tomatoes halved
- 12 inch baguette halved lengthwise
- 1 tablespoon extra virgin olive oil plus more for serving
- 1 clove of garlic peeled and halved
- Coarse salt
Instructions
- Grate the tomatoes, cut side down, on a medium-sized grater until only the skin remains. Discard the skin.
- Preheat the oven’s broiler to “high.” Slice the halved baguette into six 4-inch-long pieces. Brush each with the olive oil. Broil in the preheated oven about 4 inches from the heat source for 2 to 3 minutes, until golden brown.
- Remove the toasted bread from the oven and immediately rub the cut sides with the garlic clove. Spoon the tomato mixture onto the bread. Sprinkle generously with salt and drizzle with a bit more olive oil. Serve warm.
Notes
Pan con Tomate is best served fresh, especially when the bread is still warm and crisp. However, if you have leftovers, store the tomato mixture separately in an airtight container in the fridge; it will stay good for up to two days.
Avoid refrigerating the assembled pieces, since the bread will get soggy. If you need to prepare ahead, toast the bread and store it uncovered at room temperature for a few hours. Freezing is not recommended because it affects the texture. To reheat the bread, place it under the broiler or in a toaster oven to restore its crispness before assembling.
Nutrition
Serving: 1serving | Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 35mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 0.4mg
