Pan Con Tomate Y Anchoa Garlic Olive Oil And Fresh Tomato On Toasted Bread 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

Steps:

• Prepare and toast the bread: Set an oven rack 7 to 8 inches from the broiler element and turn the broiler on high. Cut the ciabatta loaf in half to make it easier to slice. Place the flat sides of the loaf on a cutting board and cut each into approximately 1 1/2-inch slices. Depending on the size of the loaf, cut the slices in half. You are aiming for slices that are about 4 inches long, a good size to pick up easily with your hands and bite into. Arrange the slices on a baking sheet in an even layer. Brush with olive oil Broil the slices for 2 to 3 minutes, or until the edges are slightly charred and the bread is crisp. Cool briefly, then scrape the garlic cloves over the surface of the bread.
• Grate the tomatoes: Set a box grater in a shallow bowl. Grate the tomatoes against large holes of the grater. Flatten your hand as you grate and move it back and forth until the flesh drops into the bowl and only the skins remain. Discard the skins and stir in the salt. Taste and add more salt if you like.
• Assemble and serve the pan con tomate: Spoon about 2 tablespoons of the tomato mixture over each slice of bread. Drizzle with more oil, sprinkle with flaky salt, and serve. Did you love the recipe? Leave us some stars below!

PAN CON TOMATE

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.

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.

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.

SEAMUS MULLEN'S PAN CON TOMATE

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.