Pan Con Tomate Y Anchoa Garlic Olive Oil And Fresh Tomato On Toasted Bread Recipes

PAN CON TOMATE RECIPE (SPANISH TOMATO BREAD)

Pan con Tomate Recipe (Spanish Tomato Bread) image

Pan con tomate, also known in Spain as pan tumaca or pa amb tomàquet in Catalan, is toasted bread topped with juicy tomatoes, extra virgin olive oil, garlic, and salt. - delicious!

Provided by Lauren Aloise

Time 15m

Number Of Ingredients 6

Ingredients

4 tomatoes (juicy and ripe tomatoes on the vine work well)
Extra virgin olive oil (to taste)
1 clove of garlic (cut in half)
Salt to taste
1 loaf bread (rustic, or unleavened bread (works best for avoiding sogginess and maintaining crunchiness))
A few thin slices of Spanish Serrano or Iberian ham (optional, but highly recommended)

Steps:

Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250°F (120°C) for about five to ten minutes, flipping halfway through.
Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and adjust if necessary.
Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!

Nutrition Facts : Calories 217.66 kcal, Carbohydrate 35.65 g, Protein 7.5 g, Fat 5.24 g, SaturatedFat 0.95 g, TransFat 0.02 g, Sodium 384.56 mg, Fiber 3.45 g, Sugar 5.43 g, UnsaturatedFat 3.93 g, ServingSize 1 serving

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

Ingredients

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.

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