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Pan con Tomate

By Groceree

Also known as Pa amb Tomàquet

Bread toasted hard, rubbed with raw garlic and the cut face of a ripe tomato until only the skin is left, then salt and a heavy pour of olive oil. Five ingredients, and the only cooking is the toast.

Last updated

Toasted rustic bread rubbed with tomato, glistening with olive oil and scattered with salt
Servings
4 servings
Prep
10 min
Cook
5 min
Total
15 min

Ingredients

  • rustic bread8 slices
  • ripe tomatoes4
  • garlic cloves2
  • olive oil6 tbsp
  • sea salt

Instructions

  1. 01

    Toast or grill the thick slices of until they are properly crisp on both sides. It has to be hard enough to act as a grater.

  2. 02

    Peel and halve the , and halve the . While the toast is still hot, rub a cut garlic clove lightly over each slice. Once or twice is plenty.

  3. 03

    Rub the cut face of a half hard across the toast until the flesh is gone and you are holding the empty skin.

  4. 04

    Pour over the , more than feels reasonable, and finish with flaky .

  5. 05

    Eat immediately, while the toast is still crisp under the .

Notes

  • The tomato is grated onto the bread by the bread itself, not spooned on. Toast that is not crisp enough just goes soggy and nothing comes off the tomato.
  • Garlic before tomato, and go easy. It should be a background warmth, not the main flavour.
  • This is a dish with nowhere to hide. Good bread, ripe tomatoes and proper olive oil are the entire recipe.

Nutrition per serving

Calories
410 kcal
Protein
8 g
Carbs
45 g
Fat
22 g

Estimated from the ingredients.

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