Spanish Tomato Bread Recipe - Pan con Tomate
If you have never tried Spanish tomato bread before, now is the time to try it. An easy and simple recipe that is also healthy and completely delicious. Perfect food for hot, sunny days. Enjoy as a breakfast or lunch or as part of a Spanish tapas feast. Your vegetarian and vegan friends will love you for adding this to the table.
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Equipment
- 1 large bowl
- 1 grater
- 1 sieve
- 1 sharp knife
Servings 2 people
Ingredients
- 500 grams beef tomatoes (or 2 large ones)
- 4 slices sourdough bread
- 3 cloves garlic (peeled)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chilli flakes (optional)
Instructions
- First of all, slice your tomatoes in half.
- Now put your grater over your large bowl and take one of your tomato halves.
- Place the cut side against the large holes of the grater and grate, allowing the pulp to fall into the bowl.
- Repeat this with the rest of your tomatoes.
- Now pour your tomato mixture into a sieve and allow the excess juices to drain into another bowl.
- Put this juice to one side and put the remaining pulp from the sieve back into your large bowl.
- Take 2 of your garlic cloves (if using) and a pinch of sea salt. Smash and chop finely into a paste before adding to your strained tomato pulp in the large bowl.
- Add your pepper and chilli flakes (if using) and mix everything together.
- Now heat your griddle pan or grill and toast your bread until golden brown. A griddle pan will also give you some extra crisp charred lines on the bread which we love.
- Meanwhile, take your remaining garlic clove(s) and cut in half.
- When your toast is ready, rub the cut side of your garlic over your toasted bread.
- And now spoon the tomato pulp over the top.
- Drizzle generously with good quality olive oil. Taste & sprinkle with sea salt, if needed.
- Serve immediately.
Notes
- As with all of our recipes, the nutritional information for our Spanish tomato bread recipe is meant as a rough guide. Please do your own due diligence if you have an special dietary requirements.
- We eat pan con tomate as a brunch or lunch so one serving is two slices of bread with the tomato topping.
- If you want to make your tomato bread as a tapa, you can slice your bread up into smaller pieces to enjoy as finger food.
- We like to add a small amount of chilli (hot red pepper) flakes to our tomato pulp just for a bit of heat. This is a personal taste and completely optional.
Nutrition
Serving: 1Calories: 529kcalCarbohydrates: 79gProtein: 17gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 1963mgPotassium: 793mgFiber: 7gSugar: 13gVitamin A: 2385IUVitamin C: 36mgCalcium: 108mgIron: 6mg
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