{"id":4737,"date":"2024-02-15T20:10:12","date_gmt":"2024-02-15T20:10:12","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4737"},"modified":"2024-02-15T20:10:16","modified_gmt":"2024-02-15T20:10:16","slug":"pan-con-tomate-spanish-tomato-bread-2","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pan-con-tomate-spanish-tomato-bread-2\/","title":{"rendered":"Pan Con Tomate (Spanish Tomato Bread)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pan Con Tomate (Spanish Tomato Bread)<\/span><\/h2>\n
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A perfect use of ripe summer tomatoes and day-old bread,\u00a0Pan con Tomate (Spanish Tomato Bread)<\/strong>\u00a0is 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.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>10<\/span> slices<\/span><\/span><\/div>\n\n
Author: <\/span>Suzy Karadsheh, The Mediterranean Dish<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> loaf<\/span> ciabatta bread,<\/span> or similar hearty bread<\/span><\/li>
  • 3<\/span> tomatoes<\/span> (large and very ripe tomatoes are best, I used heirloom tomatoes)<\/span><\/li>
  • Extra virgin olive oil<\/span> (try Hojiblanca Spanish Olive Oil)<\/span><\/li>
  • 1 to 2<\/span> cloves<\/span> garlic,<\/span> sliced in half<\/span><\/li>
  • sea salt,<\/span> or kosher salt<\/span><\/li>
  • splash<\/span> of fresh lime juice<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Serve.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • This tomato bread is best served soon after you prepare it. Do not wait too long or the bread can get soggy.\u00a0<\/li>\n
      • This recipe makes about 10 slices of tomato bread, you can plan on 2 slices per person.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4734,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,874,362,2020,1598,2506,2505,1983,140,130,2501,1713,1712],"tags":[],"class_list":["post-4737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-bread","category-breakfast-brunch","category-broiled","category-bryans-favorites","category-dinner","category-lunch","category-no-cook","category-side","category-spanish","category-tapas","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/02\/pan-con-tomate-recipe-8.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4737"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4737\/revisions"}],"predecessor-version":[{"id":4738,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4737\/revisions\/4738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4734"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}