Karen’s Spanish-Style Grilled Bread With Tomato
Pan con Tomate: bread with tomato has never tasted so good! Grilled Garlicky Bread, Grated Heirloom Tomatoes with Topping Options I Love. Variation: Zucchini & Garlic topping!
A simple EASY recipe using stellar ingredients!
- Brush bread slices with a fruit olive oil
- Broil or grill bread until toasty and edges have blackened
- Cut tomato in half and grate it, leaving the skin behind
- Top bread with tomato, add a flakey salt and finish with a drizzle of olive oil
- Enjoy immediately!
What is Pan Con Tomate? (Pa amb tomàquet)
- A staple you’ll find in any bar and restaurant in Catalonia; considered a signature toast dish
- I’ll make it simple ~ Translates simply to “Bread and Tomatoes” (bread rubbed with tomatoes)
- In bars throughout the rest of Spain, it is also known as pan tumaca.
- In 1884; the recorded recipe: “two-day-old stale bread was spread with tomato to soften it and then drizzled generously with olive oil.”
- Part of everyday farmhouse cooking at a time when people had to find a thousand and one uses for left-overs and avoid throwing anything away.
Why should I make Pan Con Tomate?
- Done in minutes!
- It’s fun & easy to make
- Because you just bought the tastiest tomatoes!
- Addictive flavors! Garlicky Crispy Bread with Topped with smooth Grated Tomatoes
- You are hungry for a snack – eat the way the Catalan’s do! Try for Breakfast!
- Serve for guests!! They will gobble up & request the recipe!
Use: A rustic firm bread with an open texture. Cut in half horizontally – when toasts, it has a wonderful lightness
I love this Turkish Bread, bought from Cobs Bread
Hundreds of locations locations…
Ciabatta is another choice I like.
Cut into 2″ widths, brush with Olive Oil, Grill or Broil, rub with cut Fresh Garlic all over
Served as a Tapa –tapas are festive and delicious appetizers and snacks – Yet in Catalan region, it is eaten for breakfast. A good idea, huh? Us Americans like their breakfasts typically sweeter!
Maldon Salt Crystals – why I LOVE them:
The unique pyramid shape of the flakes are soft crunchy sea salt flakes with a clean, mineral flavor. Harvested in the UK town of Maldon. Adds a nice crunch factor on top of the tomatoes, without tasting too salty.
Before eating – sprinkle with this special salt!
See MORE Tomato Recipes! EVERYTHING TOMATOES Category
I’m loving this recipe… hope you do too!
Let me know what you think!
Karen's Spanish-Style Grilled Bread With Tomato
- 1/2 loaf loaf Turkish Bread can use Ciabatta Bread
- 2 tablespoons extra virgin olive oil divided
- 2 medium Heirloom Tomatoes I've used Brandywine
- 1 medium garlic clove peeled, cut in half horizontally
- 1/4 teaspoon flaky salt I use "Maldon", can use fleur de sel
- Cut Turkish bread in half horizontally. Cut into 8 similar sized strips; about 2 " wide. Place on a sheet pan suitable for the broiler.
- Cut the tomatoes in half horizontally. On a cutting board, using a large hole grater - grate the tomato - skin side out until you reach the skin - skin will be discarded. Grate all tomato halves.HINT: Heirloom tomatoes might be juicy - pat with paper towels to remove excess juice, leaving grated pulp.
- Baste the bread evenly with 1 1/2 tablespoons of olive oil. Heat broiler with rack 4 inches from the heat source.
- Broil for about 4 minutes - watching the bread, let become golden with blackened edges, remove from oven. Immediately rub garlic halves over the surface of the bread; the coarse bread will absorb the fresh garlic.
- Top each piece of bread with 1 1/2 tablespoons - 2 tablespoons of tomato pulp on top, covering the bread.
- Brush tops with extra 1/2 tablespoon of olive oil. Sprinkle with flaky salt. Eat immediately and enjoy!
Cut 4 medium garlic cloves in half horizontally. Add to a small 5" skillet; add 3 tablespoons olive oil, almost to cover. Heat over low heat until garlic is only softened, about 5 minutes. Use this oil to brush on the bread before broiling. Cut a small zucchini into 1/3" pieces. Dredge in a small amount of flour (I use rice flour.) Fry in a small skillet with a few tablespoons olive oil; fry until crispy, drain on paper towels. Use garlic from the oil, dice and add with zucchini on top of the tomatoes on bread. This recipe may not be reproduced without the consent of its author, Karen Sheer.