Pan Con Tomate Recipe
Make Pan Con Tomate Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread
Tomato Topping
Finishing
Method
Bread
- 1
Slice the bread
Cut the loaf into 12 even slices about 1/2 to 3/4 inch (1.2–2 cm) thick. Aim for each slice to be large enough to hold tomato topping.
- 2
- 3
Season
While still warm, sprinkle the toasted slices with about 1 tsp kosher salt evenly so each slice has a light seasoning.
Tomato Topping
- 4
Prepare the tomatoes
Cut the tomatoes in half crosswise. If tomatoes are very watery, use a spoon to gently scrape out some seeds and excess juice into a bowl and reserve for another use (or discard).
- 5
Grate or rub the tomatoes
Option A (traditional, rustic): Grate the cut side of the tomatoes on the large holes of a box grater into a bowl until mostly pulp remains. Discard the skins. Option B (more texture): Finely chop the tomato pulp. Either method yields a spreadable tomato pulp.
- 6
Mix and season
To the tomato pulp, add 2 tbs extra-virgin olive oil, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Stir to combine and taste; adjust salt or oil as needed.
- 7
Prepare the garlic
Peel the two garlic cloves. Lightly smash each clove with the side of a knife to release aroma. Rub one smashed clove over the warm toasted bread slices for a subtle garlic note. If you prefer stronger garlic, finely mince one clove and stir into the tomato mixture, then smear onto the bread.
Assembly & Finishing
- 8
Assemble
Spoon a generous tablespoon (or more, to taste) of the seasoned tomato pulp onto each toasted and rubbed slice, spreading it evenly but leaving a small border.
- 9
Finish
Drizzle about 1 tsp extra-virgin olive oil over the assembled slices. Scatter torn basil leaves over the bread if using and sprinkle the 30 g shaved Manchego or grated Parmesan, if desired.
- 10
