Pan con Tomate | Bread w/ Tomato

Pan Con Tomate | Bread W/ Tomato

Details

Bread, tomato, olive oil and salt forms this simple, but divine tapas. Originally from the Catalan region of Spain this tapas is now enjoyed throughout many other parts of the country.
  • Serves: 2 to 6
  • Active Time: 5 mins
  • Total Time: 5 mins
  • Views: 25,276
  • Success: 95%

Steps

Step 1: Assembling the Appetizer

• 1 demi baguette
• 1 ripe tomato
• extra-virgin olive oil
• fleur de sel

Method

To make this appetizer, simply cut the bread in half lengthwise and remove the insides. It is important to use a really ripe and flavorful tomato. Slice it in half, squeeze and rub the juice and tomato pulp all over the bread. Drizzle with quality olive oil and sprinkle with fleur de sel. Cut on the bias, place on a platter and serve. It’s that easy and that delicious!

8 Comments

  • A H
    A H
    mmm...this bread sounds so good, i'll make it tonight for my guests ;D
  • Javan B
    Javan B
    I just had some of this today. So irresistible.
  • Santiago A
    Santiago A
    Very nearly perfect. For the perfection, just add some ham or salted tunny-fish.
  • Meritxell F
    Meritxell F
    In Catalonia, where I come from, this is not in any way used as a tapa. For years we've used it as a way to keep bread used in sandwiches moist and tender and together with ham or cold meats as an entry or main course, specially in summer acompanied with a green salad. The origin is uncertain but some historians say in the 1920s of the 20th century it was the way they had in "Masias" (farm houses) to keep old bread moist so they could still eat it.
  • Patricia S
    Patricia S
    You were right about this Dawn, it's delicious! Sometimes I forget how something simple can be sooo good. Nice ripe tomatoes are the key. We've had this a few times now on it's own or with a soup or salad for dinner.....just lovely!
  • Alex C
    Alex C
    Its a basic tapa in spain, also its eat it in the morning like a breakfast. But if you put some spanish ham (jamón serrano) you have the perfect combination. hello, from valencia, spain. Alex.
  • Marshann C
    Marshann C
    I've made this twice now. Both times I used the remaining tomato (without the juice and pulp) to put in homemade guacamole.
  • Kathleen W
    Kathleen W
    I had this for breakfast nearly every day while I lived in Valencia. The bread was pressed flat, slightly grilled, and you could choose whether you just wanted the tomato rubbed on, like it is here, or you have the fresh tomato flesh minced (no seeds, skin or excess juice) almost like a jam or jelly. I always got it with the minced tomato, drizzled on a tad of olive oil and a pinch of salt. To. Die. For.

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