Pan Con Tomate

Name: Pan Con Tomate
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 slices crusty rustic bread, sliced; 1 garlic clove, peeled; 2 ripe tomatoes, grated; 2 tbsp extra-virgin olive oil; 1/2 tsp flaky sea salt

Toasted rustic bread rubbed with raw garlic, topped with juicy grated tomatoes, and finished with olive oil and sea salt.

15 minEasyServes 4160 cal/serving

SpanishAppetizerOvenVegetarianVeganMediterraneanLow CarbHalal-friendlyKosher-styleDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

4 slices crusty rustic bread, sliced
1 garlic clove, peeled
2 ripe tomatoes, grated
2 tbsp extra-virgin olive oil
1/2 tsp flaky sea salt

Instructions

1

Toast the 4 slices sliced crusty rustic bread in an oven until deeply golden and crisp.
2

Rub the top surface of each warm slice with the cut side of the 1 peeled garlic clove.
3

Spoon the fresh 2 grated ripe tomatoes evenly across each slice.
4

Drizzle liberally with 2 tbsp extra-virgin olive oil and sprinkle with 1/2 tsp flaky sea salt before serving.

Questions

Can I make Pan Con Tomate gluten-free?

Yes. The gluten in this entry is 4 slices crusty rustic bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pan Con Tomate keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pan Con Tomate?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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