Pan De Tomate

"This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Charlotte J photo by Charlotte J
photo by Charlotte J photo by Charlotte J
photo by Julie Bs Hive photo by Julie Bs Hive
photo by jessymroberts photo by jessymroberts
Ready In:
2mins
Ingredients:
5
Serves:
1-2
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ingredients

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directions

  • Cut tomato in half and, holding the skin side, pulp on the coarse side of a cheese grater. Be sure to catch all the juice.
  • To serve place a clove of garlic and a couple of rounds of toast on each plate.
  • Rub the clove of garlic on the toast lightly pour oil liberally over the bread followed by spoonfuls of the freshly pulped tomato. Finish with a sprinkling of salt.

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Reviews

  1. This is one great recipe; so easy and fresh tasting. I did make two slight changes for personal taste, added some chopped fresh basil to the tomatoes and topped with grated parm cheese prior to toasting. The tomatoes were so fresh, served as an appy for company prior to a spaghetti dinner and think it was a bigger hit than the dinner. This is going into my Best of book for this year. Made for Best of 2012 game
     
  2. Wow, I had a tapas party last night and I think this was my favorite of the many that made it on our table - and it was probably the most simple of them all too! I ended up using 5 roma tomatoes because my loaf was huge - even that didn't end up being enough. I also found out last minute my fresh garlic had gone bad so I mixed a bit of chopped garlic I have in my fridge into the tomato. Regardless, this dish was sooo sooo fresh and tasty. I think I like it even better than garlic bread! Thanks so much for sharing.
     
  3. Very simple and yummy. I have seen this made by rubbing the cut tomato right on the toasted baquette in stead of using a grater. We enjoyed this with a nice glass of sangria (recipe #370954). This is a nice light snack or lunch. Made for ZWT 5.
     
  4. This is so easy and good! I de-seeded my tomato first. This was my very first time of grating a tomato and it worked wonderfully. I toasted my baguette slices on the stove top. If you had time to roast the garlic, you could just squeeze a half of a clove on each baguette slice. I'll be making this again. LOVE IT. Made during Round 3 of * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*
     
  5. Doesn't get any easier than this. Made for ZWT5. I used Baena Spanish olive oil and a very large Canadian imported tomato.
     
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Tweaks

  1. This was simple & delicious! I added some finely minced red onion to the tomato & used regular French Bread instead of a baguette. I forgot to toast the bread, but it still worked great! Made for the Groovy GastroGnomes of ZWT5 - Zingo pick.
     

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