Spanish Pan con Tomate
Pan con tomate is a Spanish tomato bread with crusty bread, fresh tomatoes, garlic, and olive oil. This authentic recipe is easy to make for breakfast or tapas!
Servings: 4
Ingredients
- 1 loaf ciabatta bread
- 2-3 garlic cloves , peeled
- 2 medium tomatoes , vine-ripened is best
- 4 Tablespoons extra virgin olive oil , more for brushing
- sea salt , to taste
- black pepper , to taste
- fresh basil , chopped
Instructions
- Cut the ciabatta loaf in half lengthwise, then cut each half into smaller pieces if desired. Brush top of slices with a generous amount of olive oil.
- Place the bread on a baking sheet, cut side up, and broil for 4-5 minutes until nicely browned and slightly charred on the edges.
- Cut the top side off the tomatoes and discard. Grate the flesh side of the tomatoes on the largest holes of a box grater over a bowl. The tomato will grate into pulp and juice, leaving the skin behind. Discard the tomato skin.
- Pour the grated tomato mixture into a fine-mesh sieve set over another bowl and gently press to drain some of the excess liquid. Transfer the thicker tomato pulp to a bowl and season with sea salt and freshly cracked black pepper to taste.
- 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 as desired.
- Spoon the seasoned, drained tomato mixture generously over the garlic-rubbed bread.
- Drizzle with olive oil and garnish with freshly chopped basil then serve immediately.