Pan con Tomate, or tomato on bread, is standard Andalusian breakfast food and so good that I could eat it all day long.
It’s easy to make, delightful to eat and consists of only 4 ingredients (5, if you want it to be garlicky).
Ingredients are Bread, Tomatoes, Salt, Olive Oil and maybe Garlic. No olive oil in the photo, but that’s a prime ingredient.
Make sure you have an extra virgin olive oil of good quality, as you’re going to want to taste it in this recipe.
I always start by toasting my bread to get it nice and crispy. I then peel my tomatoes and squeeze out a fair amount of the juice. I want my mashed tomato pulp to be juicy, but not watery.
Once you’ve mashed your tomatoes, mix in the olive oil and salt. Let it sit for 5 min for the flavors to fully meld; allowing the salt to do its thing.
If you want garlic, now is the time to add it- Rub the cut pieces over your bread to add the garlic flavors, but not any texture. Then add your tomato mix. I dare you to eat only one- it’s pretty much impossible.
Servings |
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- 2 pieces Bread French or Ciabatta sliced in half
- 3 Tomatoes, Roma Peeled
- 1/4 tsp. Olive Oil
- Pinch Salt
- 1 Clove Garlic (Optional)
Ingredients
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- Toast your French or Ciabatta Bread slices so that they're somewhat browned and crispy.
- Peel tomatoes. Squeeze out most of juice (don't worry about seeds). Place tomatoes in a bowl and mash together. Add olive oil and salt. Mix together. The longer your tomato mix sits the better flavor it will have- wait at least 5 min. before eating.
- If you want garlic slice the clove in half and rub on your toasted bread. Then add tomato mixture. Top with more olive oil and salt to taste. Using a fork "knead" the tomato mix into your bread, so that the crispy toast soaks in the moisture of the tomatoes and olive oil.
- Enjoy with your favorite coffee drink, or Cafe con Leche like the Spaniards.
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