PAN CON TOMATE RECIPE (SPANISH TOMATO BREAD)
Pan con tomate, also known in Spain as pan tumaca or pa amb tomàquet in Catalan, is toasted bread topped with juicy tomatoes, extra virgin olive oil, garlic, and salt. - delicious!
Provided by Lauren Aloise
Categories Breakfast or Snack
Time 15m
Number Of Ingredients 6
Steps:
- Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250°F (120°C) for about five to ten minutes, flipping halfway through.
- Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
- Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and adjust if necessary.
- Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
- Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!
Nutrition Facts : Calories 217.66 kcal, Carbohydrate 35.65 g, Protein 7.5 g, Fat 5.24 g, SaturatedFat 0.95 g, TransFat 0.02 g, Sodium 384.56 mg, Fiber 3.45 g, Sugar 5.43 g, UnsaturatedFat 3.93 g, ServingSize 1 serving
PAN TOMATE
Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Toss tomato slices with thyme, 1 tablespoon marjoram, and 2 tablespoons oil. Season with salt and pepper. Arrange tomato slices in a single layer on a parchment-lined rimmed baking sheet. Bake 1 hour.
- Reduce oven temperature to 200 degrees. Continue baking until tomatoes are shriveled, about 2 hours more.
- Heat a grill (or grill pan) to medium-high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 3 to 4 seconds.) Brush grates with oil. Rub baguette slices with garlic. Brush lightly with remaining 2 tablespoons oil, dividing evenly. Grill baguette slices until crisp, about 1 minute per side. Rub with reserved plum tomato halves. Divide dried tomato slices evenly among toasts, then add toppings as desired. Garnish with remaining 2 tablespoons marjoram.
PAN CON TOMATE
Steps:
- Prepare and toast the bread: Set an oven rack 7 to 8 inches from the broiler element and turn the broiler on high. Cut the ciabatta loaf in half to make it easier to slice. Place the flat sides of the loaf on a cutting board and cut each into approximately 1 1/2-inch slices. Depending on the size of the loaf, cut the slices in half. You are aiming for slices that are about 4 inches long, a good size to pick up easily with your hands and bite into. Arrange the slices on a baking sheet in an even layer. Brush with olive oil Broil the slices for 2 to 3 minutes, or until the edges are slightly charred and the bread is crisp. Cool briefly, then scrape the garlic cloves over the surface of the bread.
- Grate the tomatoes: Set a box grater in a shallow bowl. Grate the tomatoes against large holes of the grater. Flatten your hand as you grate and move it back and forth until the flesh drops into the bowl and only the skins remain. Discard the skins and stir in the salt. Taste and add more salt if you like.
- Assemble and serve the pan con tomate: Spoon about 2 tablespoons of the tomato mixture over each slice of bread. Drizzle with more oil, sprinkle with flaky salt, and serve. Did you love the recipe? Leave us some stars below!
Nutrition Facts : Calories 232 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 435 mg, Sugar 6 g, Fat 9 g, UnsaturatedFat 0 g
PAN CON TOMATE
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes.
- In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine.
- Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt.
SOURDOUGH GLASS BREAD (PAN DE CRISTAL)
Glass bread or "pan de cristal" from Spain is a fun high hydration challenge for bakers and it rewards your courage with crusty, scrumptious loaves for perfect Catalonian tomato bread aka "pan con tomate," as well as bruschetta, garlic bread, and any sandwich you want to be crispy and never soggy or leaky.
Provided by Eric Rusch
Categories Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Autolyse
- Mix the flour and water together in a bowl, cover, and let sit for 1-2 hours.
- Mixing, Gluten Development, and Bulk Fermentation
- Add the sourdough starter, salt, and oil to the dough. Fold the dough over itself and press and stretch the dough to work in these ingredients. Pause if the dough starts to tear.
- Give the dough a few minutes of Rubaud mixing (video above) to strengthen and fully mix it. When the dough is smooth and uniform, cover and let it rest 30 minutes.
- Do four rounds of gluten development such as coil folding, with 30-minute rests in between. During the first round of folding, I transferred my dough to a straight-walled container to track the rise. Stretching and folding or coil folding work nicely on this dough. There is a video link after this recipe if you want to see gluten development techniques on an even wetter dough.
- Let the dough rise until it has expanded by 70-80%. For a warm dough (low 80s), this was about 5 hours after mixing in the sourdough starter. At cooler temps, this may take longer.
- If you'd like to retard the dough i.e. refrigerate it overnight before shaping, do this at about 60% dough expansion, and let the dough warm up again in the morning for about an hour before shaping.
- Shaping and Final Proof
- Prep a piece of parchment paper that is about the size of your baking stone or steel (an upside-down baking sheet can be used if you don't have a stone or steel, but beware of temp limits on non-stick sheets).
- Heavily flour your work surface and then gently scrape the dough out onto it.
- Use a bench knife to shove some of the flour under the oozing dough as you stretch the dough into a rectangle that's about 1 inch think. With your hands, lift and maneuver the dough to determine that none of it is stuck to your work surface. If it is, add more flour to your bench knife and work it underneath the dough.
- Heavily flour the top of your dough and then cut it into two long narrow strips.
- Sprinkle flour on the two cut surfaces and ensure they are not sticking to your work surface.
- With a bench knife and a dough scraper (spatula might work too), scoop up both ends of a dough and transfer it to the sheet of parchment paper. The dough will scrunch up but as you lay it down, you can stretch it out again like an accordion. Repeat with the other dough.
- Flour the tops of the doughs again and cover with a tea towel.
- Let proof for about 1 hour or longer if your dough is cool. My dough was in the low 80s.
- Baking
- Set up your oven with a baking stone or steel on the second-to-lowest shelf and a cast iron pan (for steam) on the highest possible shelf, likely the second from the top.
- Preheat this oven setup for about 45 minutes at 500F.
- When the final proof is complete, brush off any excess flour on the doughs, and slide the parchment paper onto a peel or baking sheet with open sides like this one or upside-down baking sheet.
- Boil 1 cup of water and set it near your oven.
- Load the doughs onto your baking stone. Wearing oven mitts to prevent steam burns, pour the boiling water into the cast iron pan and close the oven door.
- Bake for 10 minutes at 500F.
- Lower the oven temperature to 410F and bake for 20 minutes more.
- If you want a darker crust, feel free to bake longer.
- Turn off the oven, crack open the oven door, and leave the bread inside for another 10 minutes. This helps the crust get more crunchy.
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.
Provided by momaphet
Categories Breads
Time 2m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 26.6, Fat 0.3, Sodium 6.7, Carbohydrate 5.8, Fiber 1.5, Sugar 3.3, Protein 1.3
SEAMUS MULLEN'S PAN CON TOMATE
Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find. Microplane some garlic into it. Add salt and a big drizzle of fruity Spanish olive oil, then a little less of sherry vinegar. You'll heap this mixture onto a few thick slices of bread, and then scrape most of the tomato off. Add more olive oil and sprinkle with flaky sea salt.
Provided by Sam Sifton
Categories easy, quick, appetizer
Time 15m
Yield Serves4-6
Number Of Ingredients 7
Steps:
- Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with kosher salt, the olive oil and the vinegar, and stir lightly to combine.
- Toast or grill the bread until it is lightly charred.
- Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, then serve immediately.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 178 milligrams, Sugar 3 grams, TransFat 0 grams
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