Recipe Library
Pan con Tomate (Spanish Tomato Bread)
Warm slices of rustic bread soak up the fragrant juices of ripe tomatoes rubbed straight onto the surface, their sweetness mingling with the sharp bite of raw garlic. A pinch of salt and a generous pour of olive oil bring everything together in a juicy, fragrant bite.
- Total
- 15 min
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 8
Nutrition per Serving
- Calories
- 186
- Protein
- 6g
- Carbs
- 31g
- Fat
- 5g
- Fiber
- 2g
- Sodium
- 385mg
Ingredients
- 16 oz rustic loaf or French baguette (sliced 1/4 inch thick)
- 2-3 garlic cloves (peeled and left whole)
- 3 ripe medium tomatoes (cut in half)
- kosher salt, to taste
- freshly cracked black pepper
- 4 tsp extra virgin olive oil
Instructions
- Preheat the oven to 375°.
- Place bread on a baking sheet and place in the oven to lightly toast for about 5 minutes, or until slightly crisp on top and barely golden; remove from the oven.
- While still hot, lightly rub the garlic cloves over the surface.
- Then rub the tomato halves over the tops of the toasted bread.
- Sprinkle with salt and pepper and drizzle with extra virgin olive oil; serve immediately while still warm.