Garlicky Tomato Tapas Pan Con Tomate Y Anchoa Recipes

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PAN CON TOMATE' Y ANCHOA-GARLIC, OLIVE OIL, AND FRESH TOMATO ON TOASTED BREAD



Pan con Tomate' y Anchoa-Garlic, Olive Oil, and Fresh Tomato on Toasted Bread image

Provided by Penelope Casas

Categories     Bread     Garlic     Tomato     Breakfast     Anchovy     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield serves 4

Number Of Ingredients 6

1 1/2 pounds very ripe and flavorful tomatoes, preferably plum tomatoes, split in halves crosswise
2 large garlic cloves, mashed to a paste
4 tablespoons best-quality fruity extra virgin olive oil, plus more for drizzling
Kosher or sea salt
Good-quality French-style loaf, split in half and halves cut into 4-inch lengths
8 to 16 best-quality anchovy fillets, preferably jarred, optional

Steps:

  • With a coarse grater held over a bowl grate the tomatoes down to the skin. Pour off any excess liquid. Add the garlic, olive oil, and salt to taste (the mixture should be well seasoned). Let sit for a few minutes to meld flavors.
  • Lightly toast the split bread and drizzle with olive oil. Pour the tomato mixture into a serving bowl and arrange the bread and anchovies, if using, on plates. Let each guest spread the tomato mixture on the bread and top it off with one or two anchovy fillets.

PAN CON TOMATE



Pan con Tomate image

Pan con tomate is simplicity itself, with fresh-grated tomatoes, salt, and olive oil atop pieces of toasted bread rubbed with garlic. It's a lazy summer recipe you can serve as an appetizer or side dish.

Provided by Sally Vargas

Categories     Appetizer     Snack

Time 13m

Number Of Ingredients 6

1 loaf ciabatta bread, approximately 1 pound
1/4 cup olive oil, plus more for drizzling
1 to 2 garlic cloves, peeled
2 to 3 (about 2 pounds) large ripe tomatoes, cored and halved crosswise
1/2 teaspoon kosher salt, or to taste
Flaky sea salt, for garnish

Steps:

  • Prepare and toast the bread: Set an oven rack 7 to 8 inches from the broiler element and turn the broiler on high. Cut the ciabatta loaf in half to make it easier to slice. Place the flat sides of the loaf on a cutting board and cut each into approximately 1 1/2-inch slices. Depending on the size of the loaf, cut the slices in half. You are aiming for slices that are about 4 inches long, a good size to pick up easily with your hands and bite into. Arrange the slices on a baking sheet in an even layer. Brush with olive oil Broil the slices for 2 to 3 minutes, or until the edges are slightly charred and the bread is crisp. Cool briefly, then scrape the garlic cloves over the surface of the bread.
  • Grate the tomatoes: Set a box grater in a shallow bowl. Grate the tomatoes against large holes of the grater. Flatten your hand as you grate and move it back and forth until the flesh drops into the bowl and only the skins remain. Discard the skins and stir in the salt. Taste and add more salt if you like.
  • Assemble and serve the pan con tomate: Spoon about 2 tablespoons of the tomato mixture over each slice of bread. Drizzle with more oil, sprinkle with flaky salt, and serve. Did you love the recipe? Leave us some stars below!

Nutrition Facts : Calories 232 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 435 mg, Sugar 6 g, Fat 9 g, UnsaturatedFat 0 g

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