Pan Con Tomate - Spanish Tomato Bread
Pan con tomate is a delicious Mediterranean dish. This Spanish tomato bread uses fresh tomatoes and garlic, along with toasted bread, for an easy, delicious appetizer or snack.
Appetizer, Side Dish, vegetarian
American, Mediterranean, Spanish
roma or campari tomatoes
loaf of ciabatta or French bread
garlic, cut in half
extra virgin olive oil
Turn on your broiler to preheat.
Take your bread and cut it in thick (3-4 inch) slices, then cut each in half so you have slices that have faces.
Place your slices on a cookie sheet, face up, then brush or drizzle each slice with olive oil.
Stick under the broiler for 2-3 minutes until toasted.
While bread is toasting, take your tomatoes and slice each in half. Grate the flesh and insides into a bowl, using a grater or box grater. Discard the tomato skins.
Once the bread comes out of the oven, rub each slice with a piece of garlic. Put on a plate, and spoon the tomato mixture over each toasted slice of bread.
Sprinkle a bit of sea salt and drizzle with a bit of olive oil, if desired.
If you are using beefsteak tomatoes instead of roma or campari, you may only need 2.