Pan con Tomate

Grilled bread slices topped with shredded tomatoes and anchovies on a wooden board, surrounded by various small and large tomatoes on a round white table.

5 from 1 vote

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.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Snack

Cuisine: spanish

Keyword: bread, snack, toast, Tomato

Servings:

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.

Nutrition