Pan Con Tomate (Spanish Tomato Bread)
A perfect use of ripe summer tomatoes and day-old bread, Pan con Tomate (Spanish Tomato Bread) is an easy Catalan tapa, made with just 5 ingredients: bread, tomatoes, garlic, salt, and a splash of lime juice. Use hearty artisan bread and cut it thick so that it can serve as good, sturdy base for your grated tomatoes.
Servings: 10 slices
Ingredients
- 1 loaf ciabatta bread, or similar hearty bread
- 3 tomatoes (large and very ripe tomatoes are best, I used heirloom tomatoes)
- Extra virgin olive oil (try Hojiblanca Spanish Olive Oil)
- 1 to 2 cloves garlic, sliced in half
- sea salt, or kosher salt
- splash of fresh lime juice (optional)
Instructions
- Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
- Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
- Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt and a splash of lime juice, if you like.
- When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Serve.
Notes
- This tomato bread is best served soon after you prepare it. Do not wait too long or the bread can get soggy.
- This recipe makes about 10 slices of tomato bread, you can plan on 2 slices per person.
