How To Make Pan Con Tomate
How to make this pan con tomate recipe! This dreamy, tomato and bread dish with rubbed garlic is unreal and the perfect summer appetizer or side dish.
Servings: 6
Ingredients
- 2 to 3 large tomatoes ripe, grated
- about 1/4 cup olive oil
- 2 large garlic cloves to rub the bread
- 1 baguette or ciabatta loaf
- kosher salt, flakey salt and pepper to taste
Instructions
- Grate your fresh tomatoes. With the large holes of a box grater, take your tomatoes (whole), and grate over a large large or plate. I like to grate from butt to stem, so you're left with the top part that you can discard. Grate until there is no more flesh and you have your bowl of the tomato pulp.
- Strain your tomato pulp. Take a fine mesh sieve, and strain your tomato pulp, so you get out the most watery part of the tomato. I fine this really helps with the texture of this recipe, but you can opt to not do this.
- For the watery tomato part, you can save it to use for Bloody Mary's, OR you can just drink it (it's really good) OR you can use it to make a vinaigrette with some sherry vinegar, salt and pepper! So there is no waste there.
- Make your tomato mixture. In the tomato pulp that's been strained, add in salt, pepper and olive oil. That is truly it! Set aside in the fridge until ready to eat.
- Toast your bread and assemble! Toast your bread with olive oil either on a grill pan, or skillet, toast or oven. When it's toasted, rub your garlic clove or two over the bread or bread slices. Then layer and spoon over your tomato mixture. Finish off and season with a sprinkle of flakey salt, drizzle over olive oil and any other toppings or herbs you prefer.
Nutrition
Calories: 90kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 3mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 0.2mg