Spanish Tomato Bread (Pan con Tomate)

Name: Spanish Tomato Bread (Pan con Tomate)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 slices sourdough or country bread, thickly sliced; 2 very ripe large tomatoes (or 2 cups ripe cherry tomatoes), halved; 2 garlic cloves, peeled, halved; 2 tbsp extra-virgin olive oil; 1/2 tsp flaky sea salt (such as Maldon)

The classic Catalan breakfast of thick-cut sourdough or country bread toasted until golden, rubbed with garlic, then scraped with ripe tomato and finished with good olive oil and flaky salt. Simple, honest, and transformative.

13 minEasyServes 4230 cal/serving

SpanishBreakfastOvenMediterraneanVeganVegetarianHalal-friendlyDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 slices sourdough or country bread, thickly sliced
2 very ripe large tomatoes (or 2 cups ripe cherry tomatoes), halved
2 garlic cloves, peeled, halved
2 tbsp extra-virgin olive oil
1/2 tsp flaky sea salt (such as Maldon)

Instructions

1

Preheat the oven broiler to high, or set the oven to 450 degrees F (230 degrees C). Arrange the 4 slices sourdough or country bread, thickly sliced slices on a baking sheet in a single layer.
2

Toast the bread under the broiler or in the hot oven for 3 to 4 minutes per side until deeply golden and crisp on both surfaces. Watch carefully to avoid burning.
3

While the bread is still hot, immediately rub the cut side of a 2 peeled, halved garlic cloves clove firmly across each slice, using as much or as little as you like. The rough toast acts as a grater.
4

Firmly rub the cut face of the 2 halved very ripe large tomatoes (or 2 cups ripe cherry tomatoes) over each garlic-rubbed slice, pressing to squeeze out the pulp and seeds directly onto the bread. Discard the tomato skins.
5

Drizzle generously with 2 tbsp extra-virgin olive oil and sprinkle with 1/2 tsp flaky sea salt (such as Maldon). Serve immediately while the toast is still warm and crisp.

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Questions

What temperature do I cook Spanish Tomato Bread (Pan con Tomate) at?

For Spanish Tomato Bread (Pan con Tomate), the oven is set to 450 F (about 230 C) in step 1. The longest stretch at that heat is 4 minutes, in step 2.

What should Spanish Tomato Bread (Pan con Tomate) look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until deeply golden and crisp on both surfaces.

Can I make Spanish Tomato Bread (Pan con Tomate) gluten-free?

Yes. The gluten in Spanish Tomato Bread (Pan con Tomate) is 4 slices sourdough or country bread, thickly sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Spanish Tomato Bread (Pan con Tomate)?

One serving (the recipe makes 4) is about 230 calories, with 7 g protein, 34 g carbohydrate and 8 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Spanish Tomato Bread (Pan con Tomate)?

Refrigerate what is left of Spanish Tomato Bread (Pan con Tomate) within two hours and eat it 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.

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