- 1/2 loaf of ciabatta (about 150g)
- 1 large ripe tomato(about 200g), halved
- 2 tbsp extra virgin olive oil
- 1 clove garlic, halved
- Pinch of salt
- Handful of parsley, finely chopped (optional)
If you have read my other recipes or follow me on social media, you may already know my King is from Spain. And I learn and practice a lot of Spain recipes because of him.
Pan con tomate is one of the most humble and classic tapas dishes. Originally from Catalonia it is now served all over Spain.
The recipe is so simple only contains 5 basic ingredients that you can buy from almost anywhere in the world. It is toasted bread topped with grated tomato, extra virgin olive oil, garlic and salt. I’ve also added chopped parsley to make it look nice, but King thinks this makes it less authentic, so it’s totally optional.
In Spain, pan con tomate is a MUST for tapas, its also great served as a late breakfast (Em… Spanish late breakfast = my lunchtime), mid-noon snack, appetiser or even pairs well with a fresh salad for a light dinner… basically, it goes well with almost everything.
Because the ingredients are so basic, the key for making a great Pan con tomate is you need large ripe class A tomato!!!
Cut the tomato in half then grate the tomato with the largest holes on a grater and discard the skin.
Season the grated tomato with salt and set aside.
Halve the ciabatta length-ways and then slice into 4cm pieces cross-ways. Place the bread on a baking tray, soft side up, drizzle with olive oil, toast lightly until golden brown.
Remove the bread from oven and rub with the halved garlic clove.
Spread the grated tomato onto the toast, drizzle with more oil and sprinkle with salt and chopped parsley. Serve immediately.
The recipe above is not the only way to make pan con tomate, some people like to just rub the raw tomato directly onto the bread. However, I prefer a thick grated tomato texture and this allows all flavours to blend together better.
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Prep.: 15 mins | Cook: 10 minsIngredients:
- Preheat the oven to 180˚C
- Over a large bowl, use the largest holes on a grater to grate the tomatoes and discard the skin, season with salt and set aside.
- Halve the ciabatta lengthways and then slice into 4cm pieces crossways.
- Place bread on a baking tray, soft side up, drizzle with olive oil and toast lightly until golden brown.
- Remove bread from oven and rub with the halved garlic clove.
- Spread the grated tomato onto the toast, drizzle with more oil, sprinkle with salt and parsley. Serve immediately.