Pan Con Tomate

Course: Appetizer

Cuisine: Spanish

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 262kcal

Author: Platings and Pairings

Pan Con Tomate (or Pa Amb Tomàquet) is a simple but delicious tapas recipe made with only 5 ingredients! It's like a Spanish version of bruschetta in the best way possible with toasty bread, garlic and fresh grated tomatoes.

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Equipment

Baking Sheet
Box Grater

Ingredients

1 loaf ciabatta ***, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices
3 Tablespoons olive oil extra virgin, plus more for serving
2 cloves garlic halved crosswise
2 pounds tomatoes beefsteak or heirloom preferred
Flaky sea salt

Instructions

Preheat oven to 325 degrees.
Place 1 loaf ciabatta on a baking sheet and drizzle with 3 Tablespoons olive oil. Bake until golden and crispy, 25-25 minutes. Rub warm bread slices with cut sides of 2 cloves garlic; set aside.
Meanwhile, split 2 pounds tomatoes in half horizontally. Using the large holes of a box grater, grate the cut sides of the tomatoes into a large bowl, until only the skin remains. Finely chop the skins and mix into the grated flesh; season very generously with salt.
Spoon tomato sauce over toasted bread. Let sit a couple minutes to allow the juices to soak into the bread slightly. Drizzle with olive oil and sprinkle with additional flaky salt. Enjoy!

Video

Notes

***The traditional bread used to make Catalan tomato bread is coca bread (a flat baguette). I haven’t been able to find it here in the US, so I use a loaf of ciabatta bread. Any bread will work here, but a flat crusty bread is preferred.

Nutrition