Easy Pan Con Tomato

READY IN: 10mins
Recipe by KateL

Entered for safe-keeping, a traditional Catalan dish for a brunch or an outdoor grilled dinner. The number of servings depends on the size of the loaf of bread. Edited 7/06/12 to offer substitution of minced garlic and salt for the garlic salt, for greater authenticity.

Top Review by COOKGIRl

Oh, a delightful, heavenly combination. I am in my glory both cooking and eating this type of food. My only big complaint for what would otherwise be a definite five star rating is the use of garlic salt. I made this bread for the base:Recipe #235909, a good quality fruity Spanish olive oil, fresh tomatoes (unknown variety) from the farmer's market, fresh garlic (tried to find elephant garlic but it's not available locally yet) from the farmer's market and a sprinkle of Corsican salt. Fresh basil ribbons' garnish (fresh from our garden!) *Watch* carefully when broiling! I actually closed my eyes when I took bites. Good, good food-food of the gods good! Reviewed for Veg Tag/July.

Ingredients Nutrition

  • 1 large loaf of crusty peasant bread, cut in thick slices
  • 2 -4 tablespoons olive oil
  • 2 very ripe tomatoes
  • garlic salt, to taste (to taste) or garlic, minced (to taste)
  • salt, to taste (if not using garlic salt)

Directions

  1. Cut thick slices from loaf of bread and toast both sides lightly under the broiler.
  2. Drizzle 1 side of bread slices generously with olive oil.
  3. Cut a very ripe tomato in half. Rub it over the toasted bread, squeezing gently and leaving juice and pulp.
  4. Sprinkle generously with garlic salt (or minced garlic and salt).
  5. Reheat gently under broiler and serve.

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