Best 3 Pan Con Tomate Recipes
Pan con tomate, a traditional Catalan dish, is a simple yet flavorful combination of toasted bread, fresh tomatoes, garlic, olive oil, and salt. Originating from the region of Catalonia in Spain, this classic tapa has become a beloved breakfast, brunch, or snack enjoyed throughout the country and beyond. Its popularity lies in its simplicity, affordability, and the harmonious blend of flavors and textures that come together in every bite.
In this article, we present a collection of pan con tomate recipes that explore different variations on this timeless dish. From the classic recipe using vine-ripened tomatoes to modern interpretations with unique ingredients and flavor combinations, these recipes cater to a range of tastes and preferences. Whether you're a traditionalist or adventurous foodie, you'll find a recipe that suits your culinary desires.
Our first recipe takes you back to the roots of pan con tomate, using only the finest tomatoes, crusty bread, garlic, and olive oil. We guide you through selecting the perfect tomatoes, achieving the ideal toastiness on your bread, and creating a smooth, flavorful tomato spread.
For those who crave a bit more complexity, we offer a recipe that incorporates roasted red peppers, adding a smoky sweetness to the dish. Another variation introduces Manchego cheese, a nutty and slightly tangy cheese that pairs wonderfully with the tomato and bread.
If you're looking for a vegan or gluten-free alternative, we have a recipe that uses grilled zucchini instead of bread and tops it with a zesty tomato salsa. And for those who love experimenting with bold flavors, we present a recipe that adds a spicy kick to the classic pan con tomate using harissa paste.
No matter which recipe you choose, you'll be treated to a delightful and versatile dish that can be enjoyed on its own, as an accompaniment to other dishes, or as a base for various toppings. So, let's dive into the world of pan con tomate and explore the endless possibilities it offers.
SEAMUS MULLEN'S PAN CON TOMATE
Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find. Microplane some garlic into it. Add salt and a big drizzle of fruity Spanish olive oil, then a little less of sherry vinegar. You'll heap this mixture onto a few thick slices of bread, and then scrape most of the tomato off. Add more olive oil and sprinkle with flaky sea salt.
Provided by Sam Sifton
Categories easy, quick, appetizer
Time 15m
Yield Serves4-6
Number Of Ingredients 7
Steps:
- Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with kosher salt, the olive oil and the vinegar, and stir lightly to combine.
- Toast or grill the bread until it is lightly charred.
- Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, then serve immediately.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 178 milligrams, Sugar 3 grams, TransFat 0 grams
PAN CON TOMATE
Some version of tomatoes on toast - a juicy American B.L.T. or Italian tomato-topped bruschetta - is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.
Provided by David Tanis
Categories dinner, lunch, snack, weekday, finger foods, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
- Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
- Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
- With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
- Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
- Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 8 grams, TransFat 0 grams
PAN CON TOMATE
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
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.
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure your tomatoes are ripe and juicy.
- Toast your bread slices until they are golden brown and crispy.
- Use a generous amount of garlic paste or minced garlic to give the pan con tomate a delicious garlicky flavor.
- Add a drizzle of good quality olive oil to the bread before topping it with the tomato mixture.
- Season the pan con tomate to taste with salt and pepper.
- Garnish the pan con tomate with fresh herbs like basil, oregano, or parsley for an extra burst of flavor.
- Serve the pan con tomate immediately while the bread is still warm and crispy.
Conclusion:
Pan con tomate is a delicious and versatile tapa that can be enjoyed for breakfast, lunch, or dinner. It is a simple yet flavorful dish that is easy to make and perfect for any occasion. Whether you are serving it as an appetizer or a main course, pan con tomate is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give pan con tomate a try. You won't be disappointed!
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