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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.
How to cook Pan con tomate (pan con tomate) bread with tomatoes
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.
Pan con tomate (pan con tomate) bread with tomatoes - FAQ About Ingredients, Baking Time and Storage
While fresh tomatoes are ideal, you can use canned crushed tomatoes in a pinch. Drain them well to remove excess liquid before mixing with olive oil and salt. The flavor and texture will be slightly different.
Crusty bread like baguette, ciabatta, or sourdough works best. Toasting or grilling the bread before adding the tomato mixture is recommended for a delightful crunch.
Pan con Tomate is best enjoyed immediately. However, the tomato mixture alone can be stored in an airtight container in the refrigerator for up to 24 hours. Add to the bread just before serving to prevent it from getting soggy.
Absolutely! Rubbing a clove of fresh garlic on the toasted bread before adding the tomato is a common and delicious variation. You can also mix minced garlic into the tomato mixture.
Use your favorite gluten-free crusty bread or toast gluten-free crackers for a similar texture. Make sure to toast them well so they won't get soggy.
This recipe is easily scalable. Simply adjust the amount of tomatoes, olive oil, and salt proportionally to the number of servings you need.
Consider adding a sprinkle of Spanish paprika (pimentón), a drizzle of balsamic glaze, or a thin slice of Manchego cheese for extra flavor.
Freezing isn't recommended as the tomatoes will lose their texture and become watery. It's best to prepare the tomato mixture fresh each time.
Yes! This recipe is naturally vegan, using only tomatoes, olive oil, salt, and bread.
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