Pan Con Tomate
Pan Con Tomate (or Pa Amb Tomàquet) is a simple but delicious tapas recipe made with only 5 ingredients! It's like a Spanish version of bruschetta in the best way possible with toasty bread, garlic and fresh grated tomatoes.
Ingredients
- 1 loaf ciabatta (*, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices)
- 3 Tablespoons olive oil (extra virgin, plus more for serving)
- 2 cloves garlic (halved crosswise)
- 2 pounds tomatoes (beefsteak or heirloom preferred )
- Flaky sea salt
Instructions
- 1
Preheat oven to 325 degrees.
- 2
Place 1 loaf ciabatta on a baking sheet and drizzle with 3 Tablespoons olive oil. Bake until golden and crispy, 25-25 minutes. Rub warm bread slices with cut sides of 2 cloves garlic; set aside.
- 3
Meanwhile, split 2 pounds tomatoes in half horizontally. Using the large holes of a box grater, grate the cut sides of the tomatoes into a large bowl, until only the skin remains. Finely chop the skins and mix into the grated flesh; season very generously with salt.
- 4
Spoon tomato sauce over toasted bread. Let sit a couple minutes to allow the juices to soak into the bread slightly. Drizzle with olive oil and sprinkle with additional flaky salt. Enjoy!
Cook it from the original
This recipe comes from platingsandpairings.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on platingsandpairings.com