Pan Tomate Recipes

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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

Categories     Breakfast or Snack

Time 15m

Number Of Ingredients 6

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 TOMATE



Pan Tomate image

Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 24

Number Of Ingredients 8

8 small ripe plum tomatoes, 6 cored and cut into 1/4-inch-thick slices lengthwise, 2 halved and seeded
2 teaspoons fresh thyme leaves
3 tablespoons fresh marjoram leaves, chopped
1/4 cup extra-virgin olive oil, plus more for grill
Coarse salt and freshly ground pepper
1 baguette, cut into 1/4-inch-thick slices on the bias
4 garlic cloves, halved
Assorted toppings, such as anchovies, Serrano ham, marinated artichoke-heart quarters, or sliced hard-boiled eggs

Steps:

  • Preheat oven to 250 degrees. Toss tomato slices with thyme, 1 tablespoon marjoram, and 2 tablespoons oil. Season with salt and pepper. Arrange tomato slices in a single layer on a parchment-lined rimmed baking sheet. Bake 1 hour.
  • Reduce oven temperature to 200 degrees. Continue baking until tomatoes are shriveled, about 2 hours more.
  • Heat a grill (or grill pan) to medium-high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 3 to 4 seconds.) Brush grates with oil. Rub baguette slices with garlic. Brush lightly with remaining 2 tablespoons oil, dividing evenly. Grill baguette slices until crisp, about 1 minute per side. Rub with reserved plum tomato halves. Divide dried tomato slices evenly among toasts, then add toppings as desired. Garnish with remaining 2 tablespoons marjoram.

BREAD WITH TOMATO: PAN CON TOMATE



Bread with Tomato: Pan Con Tomate image

Provided by Melissa d'Arabian : Food Network

Time 11m

Yield 20 toasts

Number Of Ingredients 6

1/2 French baguette
4 tablespoons olive oil, plus more for drizzling
5 thin slices ham
2 Roma tomatoes
2 cloves garlic, peeled
Kosher salt

Steps:

  • Preheat the grill. Slice the bread at an angle into 20 thin pieces. Using 3 tablespoons olive oil, brush both sides of each slice of bread. Place the bread slices on the hot grill and toast, about 2 minutes on each side, or until golden.
  • Cut each slice of ham in quarters. In a small saute pan, add the remaining tablespoon olive oil and cook the ham until crispy. Remove the ham to a paper towel to remove the excess oil.
  • While the bread is still warm, rub a clove of garlic on each slice of bread. Cut the top off the tomatoes and rub the tomato on the slices of bread. Drizzle olive oil on each piece and sprinkle with kosher salt. Top with a piece of ham.

PAN TOMACA (SPANISH TOMATO BREAD)



Pan Tomaca (Spanish Tomato Bread) image

Pan tomaca, or more accurately pa amb tomaquet, is a traditional Catalan breakfast dish that is also loved in other parts of Spain. It couldn't be easier to prepare! If you don't fancy it for breakfast, it also makes a lovely snack or starter.

Provided by Luis Luna

Categories     World Cuisine Recipes     European     Spanish

Time 10m

Yield 1

Number Of Ingredients 5

1 large tomato, chopped
2 slices crusty bread
1 clove garlic, halved
1 tablespoon extra-virgin olive oil, or to taste
salt to taste

Steps:

  • Place tomato in a blender; blend until smooth.
  • Toast the bread until browned, 1 to 3 minutes. Rub each slice of toast with garlic; this is easier to do if the peel is left on.
  • Top each slice of toast with pureed tomato. Drizzle with olive oil and sprinkle with salt.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 28.1 g, Fat 15.3 g, Fiber 3.3 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 398.2 mg, Sugar 5.1 g

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.

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

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

3 or 4 very ripe medium tomatoes (about 1 1/2 pounds)
1 pint cherry tomatoes (about 12 ounces)
4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick
4 to 6 garlic cloves, peeled
Salt and pepper
Extra-virgin olive oil
Basil leaves, for garnish (optional)

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

SEAMUS MULLEN'S PAN CON TOMATE



Seamus Mullen's Pan Con Tomate image

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

2 best-quality tomatoes, very ripe
4 cloves garlic, peeled
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, ideally Spanish, plus extra for finishing
2 tablespoons sherry vinegar
4-6 slices thick-cut crusty bread
Maldon sea salt or other flaky salt, to taste

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 TOMATO



Pan Tomato image

Provided by Martha Stewart

Categories     Finger Food Recipes

Number Of Ingredients 6

1 baguette, cut diagonally into 1/4-inch-thick slices
2 garlic cloves, crushed
1/4 cup extra-virgin olive oil
2 ripe plum tomatoes, halved and seeded
Oven-Dried Tomatoes
2 tablespoons fresh marjoram

Steps:

  • Preheat grill to medium-high. Rub bread with garlic cloves. Brush lightly with oil. Grill until crisp, about 1 minute per side. Rub with fresh tomato halves; discard tomatoes. Top with oven-dried tomatoes, and garnish with marjoram. Serve immediately.

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2019-07-09 Step 1. 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 …
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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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PAN CON TOMATE - ANOTHERFOODBLOGGER
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2018-09-13 Instructions. For both versions, first toast the slices of bread until lightly brown. For Catalan version, peel the garlic but keep it whole and cut the tomato in half cross-wise. Rub the garlic over the toasted slices of bread, then rub with the cut side of the tomato. Sprinkle on a little salt and drizzle with oil.
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PAN CON TOMATE Y MANCHEGO RECIPE - RECIPES.NET
2022-03-21 Instructions. Toast the bread. Cut the tomatoes in half and rub the open face of the tomatoes into the bread slices until the flesh is gone. Discard the skins. Drizzle the tomato toasts liberally with olive oil and season to taste with salt. Lay slices of the cheese on top of the toasts and drizzle with more olive oil.
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RECIPE: PAN CON TOMATE | CTV NEWS
2022-05-02 Discard the skin. Hang tomato pulp in a strainer for half an hour. Discard the tomato water. Season the pulp with kosher salt, 1 tbsp of olive oil, …
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PAN CON TOMATE - SPANISH TOMATO BREAD – THE TASTY CHILLI
2022-01-26 Toast the slices of bread in the toaster, in the oven, or in a pan (with a drizzle of olive oil). Cut the tomatoes in half, no need to peel. Place a grater over a mixing bowl and grate the tomato halves. Hold the peel in your hand and grate until all the flesh is grated and only the peel is left. Dispose of the peel.
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PAN CON TOMATE RECIPE | CATALAN TOMATO BREAD - THE MOM 100
2021-06-25 Toast the bread until golden and the edges are nicely browned. You can do this on a grill, in a toaster oven, in a regular oven, or on the stove in a pan or grill pan. Toast the bread on both sides if you’re doing it in a pan. Rub the slices of bread lightly with garlic. Rub the cut halves of the tomatoes over bread, squeezing a bit as you go.
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