Bread with tomato
It is best to eat the pan con tomate immediately after making it, as the bread softens quickly due to the tomato juice and oil.
Ingredients · Servings 4
- 2 baguettes
- 4 tomatoes
- 2 cloves of garlic
- Salt and pepper
- Olive oil
Method · 10 min
- Halve the baguettes, cut them into pieces of approximately 10 cm, and place them on the grill. The oven can also be used.
- Peel the garlic cloves and rub the warm baguettes with them. It is important to do this while the bread is still really hot; so straight from the pan or oven (watch your fingers…).
- Cut the tomatoes in half horizontally. Rub the bread with the tomato pulp. Only the inside of the tomato is needed; you can discard the skin afterwards.
- Drizzle the pan con tomate with some olive oil and sea salt.
Do you have leftover bread that is a day old? That is actually perfect for this recipe, because after grilling it becomes deliciously crispy again!
For this recipe (and actually at all…), it is better to store the tomatoes outside the refrigerator on the fruit bowl. They have much more flavor that way than when they are cold.
You can simply store the leftover garlic cloves in a well-sealed container in the pantry for a future dish.
