Description
Spanish Tomato Bread, known as ‘pan con tomate’, is a simple and flavorful Mediterranean appetizer featuring crusty bread toasted to perfection and topped with ripe tomato pulp, garlic, extra virgin olive oil, sea salt, and optional black pepper. This easy tapa is perfect as a side dish or snack and pairs wonderfully with cured meats and cheeses.
Ingredients
Scale
Ingredients
- 1 crusty baguette or rustic bread, halved lengthwise
- 2 ripe tomatoes, halved
- 1–2 garlic cloves, peeled
- 3 tablespoons extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, optional
Instructions
- Preheat and toast the bread: Preheat your oven to 400°F (200°C). Place the bread halves cut-side up on a baking sheet and toast in the oven for 5–7 minutes, until the surface is lightly golden and crisp.
- Rub garlic on warm bread: While the bread is still warm, take a peeled garlic clove and rub the cut side gently over each slice of bread to impart a subtle garlic flavor.
- Apply tomato pulp: Rub the cut side of a ripe tomato directly onto the bread, pressing gently to release the juices and pulp, covering the entire surface for a fresh, vibrant topping.
- Add olive oil and seasoning: Drizzle each slice with extra virgin olive oil, sprinkle with sea salt to taste, and add freshly ground black pepper if desired.
- Serve immediately: Serve the prepared tomato bread right away as a delicious tapa or side dish, ideally paired with cured meats like jamón or manchego cheese.
Notes
- Use the ripest tomatoes available for the best and most authentic flavor.
- This dish is traditionally known as ‘pan con tomate’ and is a staple in Spanish cuisine.
- Perfect accompaniment to cured meats such as jamón or manchego cheese.
- Serve immediately after preparing to enjoy the contrast of crispy bread and juicy tomato.
