{"id":42580,"date":"2021-09-08T11:28:27","date_gmt":"2021-09-08T15:28:27","guid":{"rendered":"https:\/\/www.themediterraneandish.com\/?p=42580"},"modified":"2021-09-10T10:10:32","modified_gmt":"2021-09-10T14:10:32","slug":"pan-con-tomate","status":"publish","type":"post","link":"https:\/\/www.themediterraneandish.com\/pan-con-tomate\/","title":{"rendered":"Pan Con Tomate (Spanish Tomato Bread)"},"content":{"rendered":"\n

Pan con Tomate (Spanish Tomato Bread)<\/strong> is a popular Catalan tapa made with simple ingredients including fresh tomatoes, hearty bread, garlic, and olive oil<\/a>! A few tips make all the difference…<\/p>\n\n\n\n

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I love a good garlic bread<\/a> to start a meal, but today’s recipe is next level bread deliciousness! <\/p>\n\n\n\n

Tomato bread the Spanish way!<\/strong> <\/h2>\n\n\n\n

Also known as pan tumaca or pa amb tomaquet, pan con tomate literally translates to “bread with tomato.” It is made with a few simple ingredients: fresh ripe tomatoes, garlic, good extra virgin olive oil<\/a>, and a dash of salt. <\/p>\n\n\n\n

This tomato bread is a prime example of turning a few humble fresh ingredients into something that is far more than the sum of its parts. So good, you’ll be hard-pressed to find a tapas bar in Catalonia where several tables are not enjoying this dish!<\/p>\n\n\n\n

Next to my heirloom tomato salad<\/a>, this is one of my favorite ways to use up summer tomatoes, especially when they get too ripe in my basket. <\/p>\n\n\n\n

Pan con tomate vs bruschetta<\/h2>\n\n\n\n

What’s the difference between Spanish tomato bread and bruschetta? Both are ways of serving tomato atop slices of bread, but they are slightly different. <\/p>\n\n\n\n

Bruschetta<\/a> is served with small chopped tomatoes, often mixed with other herbs and ingredients, atop of crostini or small pieces of crusty bread. Pan de tomate is even simpler and is made by rubbing fresh garlic and ripe tomatoes directly over warmed rustic bread. <\/p>\n\n\n\n

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A twist on the traditional Spanish pan con tomate<\/h2>\n\n\n\n

While the list of ingredients in today’s pan con tomate recipe stays pretty true to tradition, the preparation is slightly different. Traditionally, you would be served bread, tomatoes, and garlic at the table and you would proceed to make your own tomato bread by simply rubbing your sliver of garlic and your tomato directly over the bread and eating it. But in today’s recipe, to make things easier, I choose to serve the tomato bread already assembled. <\/p>\n\n\n\n

Using an old fashioned box grater<\/a> is the easiest way to get rid of the tomato skins and turn your fresh, extra ripe tomatoes into a bit of a puree to spread over some lightly oiled and toasted bread slices. <\/p>\n\n\n\n

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Ingredients you need to make pan con tomato<\/h2>\n\n\n\n

This Catalan tomato bread is made with just a few basic ingredients. But it’s important to start with quality ingredients from good hearty bread, to fresh tomatoes, and delicious olive oil. Here is what you’ll need to make this pan con tomate recipe<\/p>\n\n\n\n