Pancontomate Recipes

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PAN CON TOMATE



Pan Con Tomate image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

6 1/2-inch-thick slices crusty bread
2 very ripe, good quality tomatoes
1 clove garlic, peeled
Kosher salt
2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil plus more for drizzling
Flaky sea salt

Steps:

  • Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes.
  • In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine.
  • Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt.

PAN CON TOMATE



Pan con Tomate image

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

Provided by Andy Baraghani

Categories     Bon Appétit     Appetizer     Hors D'Oeuvre     Bread     Tomato     Summer     Quick & Easy     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Anchovy

Yield 4 servings

Number Of Ingredients 6

1 ciabatta loaf
3 Tbsp. extra-virgin olive oil, plus more for drizzling
2 garlic cloves, halved crosswise
2 lb. heirloom tomatoes, cored
Flaky sea salt
Freshly ground black pepper, chopped oregano, and/or oil-packed anchovy fillets (for serving; optional)

Steps:

  • Preheat oven to 300°F. Holding a bread knife so it's parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).
  • Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30-40 minutes. Rub warm toast with cut sides of garlic; set aside.
  • Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that's left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.
  • Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.

SPANISH GARLIC BREAD "PAN CON TOMATE"



Spanish Garlic Bread

I learnt to make this back in the 80's whilst living in Barcelona. Its a real "Rustic" take on garlic bread and always a winner with a Spanish themed evening.

Provided by [email protected]

Time 15m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Toast Bread on both sides
  • Rub Raw garlic over freshly toasted bread (1 clove per slice)
  • Cut tomatoes in half, rub and squeeze all over bread. Sprinkle with sea salt to taste. Drizzle good quality olive oil over and ENJOY ! Note: It really is worth using vine tomatoes as they really enhance the flavour.

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2019-07-09 Preparation Step 1. Preheat oven to 300°. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half... Step 2. Drizzle 3 Tbsp. oil …
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  • Preheat oven to 300°. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).
  • Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside.
  • Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.
  • Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.


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