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Spanish Pan con Tomate Recipe

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4.6 from 123 reviews

Spanish Pan con Tomate is a simple, traditional Catalan recipe featuring toasted ciabatta bread rubbed with garlic, topped with fresh grated tomato pulp, and drizzled with extra virgin olive oil. It’s a flavorful and fresh appetizer or snack, perfect for Mediterranean-inspired meals.

Ingredients

Ingredients

  • 1 loaf ciabatta bread
  • 2-3 garlic cloves, peeled
  • 2 ripe medium tomatoes (preferably vine-ripened)
  • 4 tablespoons extra virgin olive oil, plus more for brushing
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Fresh basil, chopped, for garnish

Instructions

  1. Prepare the Bread: Cut the ciabatta loaf in half lengthwise, then cut each half into manageable pieces if desired. Brush the cut sides generously with olive oil.
  2. Toast the Bread: Place the bread on a baking sheet with the cut side facing up. Broil in the oven for 4-5 minutes until the bread is nicely browned and slightly charred on the edges.
  3. Prepare the Tomato Pulp: Cut the top off the tomatoes and discard. Grate the flesh side of the tomatoes on the largest holes of a box grater over a bowl. This will produce tomato pulp and juice while leaving the skin behind. Discard the tomato skin.
  4. Drain Excess Liquid: Pour the grated tomato pulp into a fine-mesh sieve set over another bowl. Gently press to remove some of the excess liquid, leaving a thicker tomato pulp.
  5. Season the Tomato: Transfer the drained tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste. Mix gently to combine.
  6. Rub Garlic on Toasted Bread: Once the bread is out of the broiler and still warm, rub the cut side of each slice with 2-3 peeled garlic cloves, adjusting the intensity according to your preference.
  7. Assemble the Pan con Tomate: Spoon the seasoned, thickened tomato mixture generously over the garlic-rubbed bread slices.
  8. Finish and Serve: Drizzle each slice with extra virgin olive oil and garnish with freshly chopped basil. Serve immediately to enjoy the best flavor and texture.

Notes

  • Use ripe, vine-ripened tomatoes for the best flavor and juiciness.
  • Adjust the amount of garlic rubbed on the bread to your taste preference.
  • Serve the Pan con Tomate immediately to enjoy the crispy bread contrast with the fresh tomato topping.
  • Optionally, add a sprinkle of smoked paprika or a dash of balsamic vinegar for variation.
  • If you don’t have a broiler, you can toast the bread in a hot oven (around 450°F / 230°C) until golden.

Find it online: https://forkoria.com/spanish-pan-con-tomate-recipe/