Pan con Tomate
Pan con tomate — also called pa amb tomàquet in Catalan or simply pan tomate — is Spain’s most iconic tomato bread. If you’ve ever traveled to Barcelona, you’ve likely had it as part of a tapas spread with cava, olives, and jamón. This recipe shows you step by step how to recreate authentic pan con tomate at home using just 5 ingredients: ripe tomatoes, rustic bread, garlic, extra virgin olive oil, and flaky sea salt.
Ingredientes
- 1 ripe tomatoes
- 1 loaf of rustic crusty bread (like a baguette or country loaf)
- Extra virgin olive oil
- 1 garlic cloves
- Flaky sea salt
Preparación
- 1
Grate the tomatoes on the coarse side of a box grater, discarding the skins.
- 2
Season the tomatoe pul with a pinch of salt and a small gulp of olive oil. Set the tomato pulp aside in a bowl.
- 3
Slice the bread thickly, drizzel with olive oil, toast the slices until they are golden brown and crispy.
- 4
Peel the garlic clove and rub with it the toasted bread slices.
- 5
Spoon the grated tomato pulp onto the toasted bread slices.
- 6
Finish with a pinch of flaky sea salt on each slice. Serve immediately while the bread is still warm.
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