Pan con Tomate Recipe

Apr 13, 2011 @ 5:44 PM
Posted by Molly Aronica, Editor

Nutrition

Cal/Serving: 82
Daily Value: 4%
Servings: 6

Balanced
Vegetarian, Low-Fat-Abs, Sugar-Conscious

Fat	3g	5%
Saturated	0g	2%
Trans	0g	0%
Carbs	12g	4%
Fiber	1g	5%
Sugars	3g	0%
Protein	2g	5%
Sodium	157mg	7%
Calcium	56mg	6%
Magnesium	12mg	3%
Potassium	169mg	5%
Iron	1mg	5%
Zinc	0mg	2%
Vitamin A	506IU	10%
Vitamin C	9mg	14%
Thiamin (B1)	0mg	8%
Riboflavin (B2)	0mg	3%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	4%
Folic Acid (B9)	30µg	7%
Vitamin E	1mg	3%
Vitamin K	6µg	8%
Fatty acids, total monounsaturated	2g	0%
Fatty acids, total polyunsaturated	1g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Molly Aronica

Maryse Chevriere

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.

INGREDIENTS

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

DIRECTIONS

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.