Pan Con Tomate (Spanish Tomato Bread)
Themediterraneandish.com
Ingredients
- 1X 2X 3X
- 1loaf ciabatta bread, or similar hearty bread
- 3tomatoes, large and very ripe tomatoes are best, I used heirloom tomatoes
- Extra virgin olive oil, try Hojiblanca Spanish Olive Oil
- 1 to 2garlic cloves, sliced in half
- sea salt, or kosher salt
- splash of fresh lime juice (optional)
Directions
Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt and a splash of lime juice, if you like.
When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Serve.
Notes
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.This recipe makes about 10 slices of tomato bread, you can plan on 2 slices per person.
Nutrition
- Info
- Calories: 110.1kcalCarbohydrates: 22.6gProtein: 4.2gFat: 0.4gSaturated Fat: 0.2gSodium: 222.4mgPotassium: 88.7mgFiber: 0.9gSugar: 1gVitamin A: 307.4IUVitamin C: 5.1mgCalcium: 4.2mgIron: 0.1mg
Source: https://www.themediterraneandish.com/pan-con-tomate/