Tostada Con Tomate Recipes

PAN CON TOMATE RECIPE (SPANISH TOMATO BREAD)

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!

TOSTADA CON TOMATE

Steps:

• Grate tomato in a shallow bowl until you are no longer able to do so without skinning your knuckles. You should have what looks like fresh tomato sauce. (I usually eat the little nub of tomato that I couldn't grate with a pinch of salt while I am preparing the meal.).
• Toast slices of bread so that they are crunchy but not too dark or dried out.
• Put desired number of slices on a plate and pierce the entire surface of the open face of the toast with a fork.
• Lightly pour (or sprinkle, depending on what oil-container you have) olive oil over the open faces of the toast.
• Spoon and spread freshly grated tomato over the open faces of the toast.
• Sprinkle with salt and enjoy!

PAN CON TOMATE (SPANISH TOMATO TOAST)

Steps:

• Toast the bread in a toaster, skillet or oven.
• Cut tomatoes in half, and grate them using a box grater, discarding the stem and skins. You can also rub the tomatoes directly over the bread (discarding the stems and skins as well) or use an immersion blender to make the tomato mixture (discarding only the stems).
• Place the tomato mixture in a small bowl, add the salt and mix until well combined.
• Rub the raw garlic over the toasted bread. You can make 4 to 8 toasts with one clove. Discard the garlic.
• Spoon tomato mixture over bread, and top with a drizzle of extra virgin olive oil (I added 1/4 to 1/2 tsp or oil per toast, but it's optional) and some chopped fresh parsley (optional).
• Serve immediately. Best when fresh, you can keep the tomato mixture in a sealed container in the fridge for 3 to 4 days.

TOSTADA CON TOMATE

Steps:

• Preheat grill to 150 degrees Celsius.
• Prepare the salad. Cut up the tomatoes into small cubes (don't worry if it gets a little messy) and put into a bowl.
• Add the salt, pepper, basil, sugar and a small amount of olive oil to the tomatoes. Mix well to combine the flavours. Taste, and add seasoning as needed. Leave to one side.
• Cut the baguette in half lengthways and brush each side with a little olive oil. Grill for 7-10 minutes, until lightly toasted.
• Spoon the tomato mixture onto each baguette, piling it high. Enjoy!