Description
Pan con Tomate features crusty bread topped with fresh tomatoes and garlic, creating a deliciously simple dish. It’s perfect for quick dinners or as a tasty appetizer at gatherings.
Ingredients
Scale
- 1 loaf crusty bread, cut into slices
- 1 clove garlic, whole
- 2 roma tomatoes
- 2 tbsp olive oil
- 1 tsp flakey sea salt
Instructions
- Preheat the oven to a low broil.
- Arrange the slices of crusty bread on an ungreased cookie sheet and place it in the oven for 2-3 minutes until toasted. Remove from the oven.
- Peel the garlic clove and rub it onto each slice of toasted bread.
- For the Catalan/Andorran method, cut the roma tomatoes in half and rub each half onto the bread, letting the juice coat it.
- For the Spanish method, grate the roma tomatoes into pulp, strain excess liquid, and spoon the pulp generously onto the bread.
- Drizzle olive oil over each slice and finish with a sprinkle of flakey sea salt. Serve immediately!
Notes
Use fresh, ripe tomatoes for the best flavor.
Experiment with different types of bread for a unique twist.
This dish can be served as an appetizer or a light meal.
Nutrition
- Serving Size: 1 slice bread
- Calories: 150
- Sugar: 1g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg