Pan Con Tomate (Spanish Tomato Bread)
This Pan Con Tomate Recipe makes the most of ripe, juicy heirloom tomatoes with just a few simple ingredients. I spoon them over crisp garlic toast with fresh basil, good olive oil, and plenty of flaky sea salt.
Servings: 6 servings
Calories: 201kcal
Ingredients
- 1 baguette or use ciabatta bread
- 4-5 cloves garlic peeled
- 3-4 tablespoons extra virgin olive oil more to drizzle on top
- 2 lbs heirloom tomatoes about 3 tomatoes
- 2 tabslespoons flaky sea salt more to taste (I use maldon sea salt)
- 1 cup basil chopped
Instructions
- Cut a baguette in half and then into 2 inch pieces. Brush with olive oil on the cut side of the bread. If using ciabatta, cut in half and then in half again, you want to have 2 inch pieces.
- Toast the bread in the air fryer for 6-7 minutes at 400F, or broil for 2-3 minutes (watch closely not to burn), or grill the bread for 2-3 minutes on the cut side. (Toasting/baking time will totally depend on the type and thickness of your bread.)
- Take the cloves of garlic and rub generously on the cut-side of the bread all over.
- Cut the tomatoes in half horizontally and grate on a large part of a box grater, leaving the skins. Finely chop the skins and mix into the grated flesh.
- Finely chop the fresh basil and add to the tomatoes, mix to combine.
- Lay the toasts out on a platter or board, add a few spoonfuls of the tomato and basil mixture, drizzle with extra virgin olive oil and generously sprinkle with flaky sea salt.
- Serve immediately while they’re still crunchy.
Notes
- Use the ripest tomatoes you can find. Ripe heirloom or beefsteak tomatoes grate easily and give you the juiciest, most flavorful topping.
- Pick sturdy bread. A crusty baguette or ciabatta holds up better once the tomato mixture is spooned on top.
- Toast the bread well. A crisp, golden surface helps prevent the juicy tomatoes from making the bread soggy too quickly.
- Watch the broiler closely. Bread can brown quickly, so check it often during the 2 to 3 minute cooking time.
- Rub garlic onto warm toast. The heat and rough surface of the bread help release the garlic's flavor without needing to mince it.
- Use the large holes of a box grater. This gives the tomatoes a pulpy texture that spreads easily while keeping some body.
- Choose good olive oil. Extra virgin olive oil is a key flavor here, so use one you enjoy enough to drizzle generously over the finished toast.
- Add flaky salt last. Sprinkling it over the assembled bread gives you better control of the seasoning and adds a delicate crunch.
- Assemble right before serving. Keep the tomato mixture and toast separate until you're ready to eat so the bread stays crisp.
- Prep ahead for entertaining. Make the tomato mixture up to 1 day ahead and refrigerate it, then toast the bread, rub it with garlic, and assemble just before serving.
Nutrition
Calories: 201kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 395mg | Potassium: 430mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1471IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 2mg