Pan con tomate (pan con tomate) bread with tomatoes
This dish is best prepared with seasonal tomatoes. The most important thing in it is the aroma! Fresh tomato, olive oil and crispy toast! In Spain, pan con tomate is usually served for breakfast with jamon and cheese.
Ingredients
Servings 3- tomatoes 3 pcs.
- extra virgin olive oil 6 tbsp. l.
- change 1 h. l.
Cooking
Step 1
Tomatoes should be fragrant but firm, ideally slightly underripe. Wash the tomatoes, wipe, cut in half crosswise.
Step 2
Grate each half on a coarse grater. It is important to rub the tomatoes in their skins, then the juice flows out of them transparently, and the tasty tomato remains in the appetizer.
Step 3
Drain the clear juice, holding the resulting mass with your hand.
Step 4
Add fragrant olive oil, salt. Stir. Serve with crispy toast or homemade bread.