Pan con tomate, additionally identified in Spain as pan tumaca or pa amb tomàquet in Catalan, is toasted bread topped with juicy tomatoes, additional virgin olive oil, and sea salt. It makes a easy and satisfying breakfast, tapa, or snack any time of day. Add toppings if desired for an particularly scrumptious pan con tomate!
When you’re in search of extra fashionable tapas, remember to strive my recipes for croquetas de jamón and gilda.
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Introduction
Pan con tomate is a kind of stuff you’ll discover all through Spain, like tortilla de patatas.
My recipe, which is the Madrid type pan con tomate, just isn’t the one option to make this. Many households merely rub uncooked tomato on the bread, and drizzle the olive oil and salt on prime, however I like mixing the tomato, olive oil, and salt collectively first to enhance the flavors.
Substances
Luckily, it solely takes a handful of excellent high quality components to make fantastic pan con tomate. Let’s speak about a very powerful components earlier than we get began!
- Bread: It is essential to use a hearty, toasted bread that may stand as much as loads of olive oil and tomato juice. In Catalonia, we regularly use a country nation bread or a thinly sliced “glass bread” that almost shatters aside when eaten.
- Tomatoes: Remember to use the ripest, freshest tomatoes you could find for the perfect taste. In Catalonia, there are particular native tomatoes (tomàquets de penjar) that may unfold like butter, so use these when you can!
- Additional Virgin Olive Oil: Experiment with totally different varieties. You’ll style the olive oil, so remember to use the perfect high quality you could find. I like a fruity arbequina or spicy picual. If you could find one thing unfiltered, even higher! Study extra about olive oil.
- Sea Salt: One other should. And if you could find Flor de Sal, get some!
See recipe card for full data on components and portions.
Variations
- Catalonian (pa amb tomàquet): Serve for breakfast, as a base for tapas, or as a aspect dish. Rub the toasted nation bread or glass bread (pan de cristal) with half of a garlic clove, then rub the tomato proper on the bread and prime with olive oil and salt.
- Andalusian: Serve at breakfast topped with jamón Serrano or jamón ibérico. Experiment with different cured meats, like lomo or fuet, as desired.
- Madrid Model: Serve at breakfast. Combine somewhat sherry vinegar into the grated tomato, and blend it with the olive oil and salt earlier than spreading on the bread.
- Basque Model: Use pan con tomate as a base for pintxos. Strive both salt cured or marinated (boquerones en vinagre) anchovies on prime; or use one among every for a wedding (matrimonio). Alternatively, place a slice of your favourite cheese on prime.
Easy methods to Make
When you’d wish to see the complete components and directions, scroll to the underside of the put up for the printable recipe card.
- Slice the bread.
- Toast the slices within the oven or within the toaster.
- Use the coarse aspect of a field grater to grate the tomato right into a bowl.
- Cease grating when all of the flesh is gone, leaving solely the pores and skin.
- Add the olive oil to the grated tomato.
- Season with sea salt to style.
- Rub the bread with uncooked garlic if desired.
- Unfold the tomato combination on the bread.
- Sprinkle with somewhat extra sea salt if desired.
- Drizzle with a bit extra additional virgin olive oil and revel in instantly!
Recipe FAQs
Pan con tomate is from the area of Catalonia in Spain, however it has turn into fashionable all through the entire nation, and every household, metropolis, and area has its personal approach of constructing it.
Pan tumaca (or pan con tomate) is fashionable all through Spain, however particularly within the area of Catalonia, the place it originated, and within the metropolis of Madrid, which has its personal approach of constructing this Spanish favourite. There are lots of variations of pan con tomate all through households, cities, and areas.
This straightforward dish is made merely from hearty bread, garlic, ripe tomatoes (in Catalonia, you’d use native tomàquets de penjar, referred to as “hanging tomatoes” in English), olive oil, and sea salt.
Serve
Pan con tomate is extraordinarily versatile. It makes a scrumptious breakfast (with or and not using a slice or two of jamón), and can be excellent with different tapas, or as a aspect to any meal. Take a look at this roundup of the 50 finest Spanish tapas for excellent dishes to serve with pan con tomate.
Retailer
Leftovers: You possibly can refrigerate the tomato combination for 2-3 days so long as it is tightly sealed. Unfold it on the toasted bread once you’re able to serve it. Nonetheless, the combination will style one of the best when it is freshly made.
Professional Suggestions
- Use the very best quality components you possibly can find–such as hearty sliced bread, vine-ripened tomatoes, and flavorful olive oil. That is paramount when making one of the best pan con tomate!
- Select a hearty bread that will not go soggy rapidly when loaded with the juicy tomato and olive oil combination.
- Season with salt to style to deliver out the pure flavors of the tomatoes.
- Experiment with toppings so as to add additional taste and protein. Strive jamón, cured meats, anchovies, or cheese.
Extra Easy Tapas Recipes
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Pan con Tomate Recipe (Spanish Tomato Bread)
Pan con tomate, additionally identified in Spain as pan tumaca or pa amb tomàquet in Catalan, is toasted bread topped with ripe, juicy tomatoes, additional virgin olive oil, garlic, and salt. It is easy and scrumptious!
Print (photographs elective)
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Price
Servings: 10 servings
Energy: 217.66kcal
Directions
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Slice the bread to a medium thickness. Unfold the slices on a cookie sheet and toast them within the oven at 250°F (120°C) for 5-10 minutes, flipping them midway by way of.
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Rub the uncooked garlic on the toasted bread whereas it is nonetheless heat.
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Whereas the bread is toasting, wash and dry the tomatoes. Minimize them in half, and grate them utilizing a field grater, discarding the stem and skins.
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Add about 1 tablespoon (15 ml) of olive oil and a pinch of salt to the grated tomato. Style, and regulate the quantities if desired.
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Rigorously spoon the tomato combination onto the bread, and prime with a drizzle of additional virgin olive oil and a sprinkle of sea salt.
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If desired, prime with a slice of jamón (Serrano or Iberian) for extra taste. Take pleasure in instantly!
Notes
- Use the very best quality components you possibly can find–such as hearty sliced bread, vine-ripened tomatoes, and flavorful olive oil. That is paramount when making one of the best pan con tomate!
- Select a hearty bread that will not go soggy rapidly when loaded with the juicy tomato and olive oil combination.
- Season with salt to style to deliver out the pure flavors of the tomatoes.
- Experiment with toppings so as to add additional taste and protein. Strive jamón, cured meats, anchovies, or cheese.
Diet
Energy: 217.66kcal | Carbohydrates: 35.65g | Protein: 7.5g | Fats: 5.24g | Saturated Fats: 0.95g | Polyunsaturated Fats: 1.43g | Monounsaturated Fats: 2.5g | Trans Fats: 0.02g | Sodium: 384.56mg | Potassium: 241.6mg | Fiber: 3.45g | Sugar: 5.43g | Vitamin A: 411.22IU | Vitamin C: 6.97mg | Calcium: 99.35mg | Iron: 2.55mg
Pictures by Giulia Verdinelli
