Pan con tomate is of the best ways to use soft, slightly over-ripe, tomatoes you have hanging around the house (bonus points if you use summer heirloom tomatoes.) With less than 5 ingredients and 5 minutes you can whip this crowd pleasing snack/app.
The dish is a classic Spanish tapas featuring crisp, toasted bread topped with tomato pulp and sometimes finished with an anchovy or boquerone. In my version, I like to rub the toast with some garlic before adding the tomatoes which are lightly seasoned with good olive oil and sea salt to bring out the flavor of the tomato.
Pan con Tomate
Pan con tomate is of the best ways to use soft, slightly over-ripe, tomatoes you have hanging around the house to become a crowd pleasing simple snack.
Ingredients
- 1 loaf of crusty bread, sliced 1-2inch thick
- 1 large ripe tomato
- 2 tbsp good olive oil
- 2 tsp salt, to taste
- 1-2 cloves of garlic, peeled whole
- Anchovies or boquerones, optional
Instructions
- Toast the bread in the toaster or oven, at 400 degrees for 5-10min, until lightly golden brown.
- In the meantime, slice the tomato in half and using the large setting of a box grater, grate each half over a bowl to catch the juice. You should be left with just the tomato skins. Season the tomato pulp with olive oil, salt and pepper to taste.
- Rub the warm toasted bread with garlic. Ad ntyd a spoonful of the tomato pulp (not too much or it’ll get too soft), and finish with an anchovy.
