Garlicky Tomato Tapas Pan Con Tomate Y Anchoa Food

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!

PAN CON TOMATE' Y ANCHOA-GARLIC, OLIVE OIL, AND FRESH TOMATO ON TOASTED BREAD

Steps:

• With a coarse grater held over a bowl grate the tomatoes down to the skin. Pour off any excess liquid. Add the garlic, olive oil, and salt to taste (the mixture should be well seasoned). Let sit for a few minutes to meld flavors.
• Lightly toast the split bread and drizzle with olive oil. Pour the tomato mixture into a serving bowl and arrange the bread and anchovies, if using, on plates. Let each guest spread the tomato mixture on the bread and top it off with one or two anchovy fillets.

GARLICKY TOMATO TAPAS (PAN CON TOMATE Y ANCHOA)

Steps:

• Grate tomatoes and allow juice to drain away in a colander.
• Mix tomatoes, garlic paste, olive oil and salt together in a bowl.
• Toast bread slices and drizzle with olive oil.
• Serve bread with tomatoes and anchovies on the side, allowing guests to top bread slices with tomato and anchovy.

TOMATO AND GARLIC PASTA

Steps:

• Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
• Cook the pasta in a large pot of boiling salted water until al dente.
• In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
• Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
• VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

TAPAS TOMATO RUBBED BREAD (PAN CON TOMATE)

Steps:

• Cut loaf into 1 inch slices.
• Place slices on baking sheet and place 6 inches from broiler.
• Broil 1-2 minutes per side or until toasted. DO NOT BURN.
• Remove bread. Let cool down until you can safely handle pieces with hands.
• When cooled to warm touch, rub one side of bread with side of sliced garlic clove, then rub with cut side of tomato. Juice and pulp of tomato will transfer to bread naturally, if not, squeeze tomato slightly.
• Continue rubbing pieces of bread with garlic and then tomato until finished.
• Arrange bread rubbed side up on serving platter, sprinkle with salt, pepper, and parsley.
• Drizzle bread with olive oil before serving.
• Best served warm with other tapas dishes, appetizers, or as a side to a main course.

EASY PAN CON TOMATO

Steps:

• Cut thick slices from loaf of bread and toast both sides lightly under the broiler.
• Drizzle 1 side of bread slices generously with olive oil.
• Cut a very ripe tomato in half. Rub it over the toasted bread, squeezing gently and leaving juice and pulp.
• Sprinkle generously with garlic salt (or minced garlic and salt).
• Reheat gently under broiler and serve.

PAN CON TOMATE

Steps:

• Toast the bread.
• Cut the tomatoes in half.
• Peel the garlic.
• Serve one slice of bread, one half of tomato and one garlic clove per person.
• To eat: Rub the garlic over the surface of the toast. If you like it *really* garlicky, like me, rub both sides.
• Rub the tomato over the surface of the bread, squeezing it to get the pulp out.
• Sprinkle with a little salt and drizzle with olive oil.
• Serve with slices of serrano (or parma) ham.