Pan con Tomate
Crispy bread rubbed with garlic and ripe tomato, finished with olive oil and salt. Spanish simplicity at its finest—the kind of snack that tastes better than it should.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
simplefreshcasualspanishvegetarianvegancrispyjuicy
Ingredients
- 1 loaf, halved lengthwise crusty bread (baguette or ciabatta)
- 2 medium, halved ripe tomatoes
- 2 cloves, peeled garlic
- 3 tbsp extra virgin olive oil
- ¼ tsp sea salt
Instructions
- 1
Toast the bread cut-side down in a skillet over medium-high heat until golden and crispy, about 2 minutes.
- 2
Rub the hot, toasted side of each bread half firmly with a cut garlic clove until the surface is fragrant.
- 3
Rub the tomato halves over the bread, letting the juice and seeds soak in. Squeeze out all the pulp.
- 4
Drizzle with olive oil and sprinkle with sea salt. Serve immediately while the bread is still warm.
Tools you’ll need
- 12-inch skillet or griddle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
