Cook and Scale
Pan con Tomate
4 servings · 15 min total
Toasted bread rubbed with garlic and ripe tomato, finished with a generous drizzle of olive oil and sea salt — Catalonia's simplest joy.
Ingredients
- 1 baguette, halved lengthwise
- 4 tomato, ripe, halved
- 3 garlic, halved
- 4 tbsp olive oil, extra virgin
- 1 tsp salt
- 80 g ham, thinly sliced, optional
- 8 anchovy fillet, optional
- 1 tbsp fresh parsley, chopped, optional
Contains: Gluten, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Toast the bread — Toast the baguette halves until golden and crisp, either on a grill pan or under a broiler.
- 2.
Rub with garlic — While still warm, rub the cut side of each bread half generously with the halved garlic cloves.
- 3.
Rub with tomato — Rub the cut side of the ripe tomato halves over the bread, pressing to release the pulp and juice so it soaks in, then discard the skins.
- 4.
Drizzle and serve — Drizzle generously with extra virgin olive oil, sprinkle with salt, and serve immediately while the bread is still warm and crisp. Top with Serrano ham, anchovies or parsley if you like, though it is just as loved plain.