Pan con Tomate Recipe
Daily Value: 10%
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||64µg||16%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This dish was inspired by cookbook author Paula Wolfert, who shared with The Daily Meal that Pan con Tomate is her favorite guilty-pleasure food. This traditional Spanish snack food is about as simple as it gets. Use the best possible ingredients, such as a fresh loaf of crusty bread and ripe, seasonal tomatoes when making this dish.
- Loaf of crusty bread (such as ciabatta or a baguette), cut into four pieces
- 2 garlic cloves, cut in half
- 2 large tomatoes, cut in half
- Olive oil, for drizzling
- Sea salt
Toast the bread if you prefer. Rub the garlic cloves into bread, just enough to impart a garlicky essence. With the cut side down, rub half a tomato into each piece of bread, the bread should look like it has been stained red. Drizzle with olive oil and add a sprinkle of salt.
Prep time: 2 minutes
Total time: 4 minutesServings: 6