Pan Con Tomate (Spanish Tomato on Toast)
By DK on May 28, 2013
If summer makes you run away from the kitchen or opt for minimal cooking, then this Spanish Breakfast recipe will appeal to you immensely. The beauty of this breakfast is the fact that it makes an awesome appetizer :). Or, throw in some hearty additions and you have a light lunch too :) How's that for a package deal?
Few ingredients come together to make your life easier and your palate treating experience, worth noting down in your memory. I love cooking yes, but why say NO when something so delicious offers to lighten up your load? And just as any rule book will tell you, when minimal ingredients are used, opt for high quality for optimal gourmet experience.
Pluck that firm (ripe) tomatoes from your Farmer's market (or even better - your garden), reach out for that pure Extra Virgin Olive from your stash, slice that uber crusty bread from your local bakery (or that stale bread your baked the other day) and get going. This recipe takes almost half the time it would take for you to read this post - its that simple and THAT QUICK. OK- What are you still waiting for - get started already!
my kitchen notes (put together from various online sources)
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 4 people
- Basic Version
- 3 Large firm -ripe Tomatoes (or abt 6 small-medium sized)
- 1 Multigrain Baguette, see Tips
- 1 tbsp Extra Virgin Olive Oil, or as needed
- Sea Salt to taste, see Tips
- Optional Additions
- 1 Large Garlic Clove, peeled
- 1 Jalapeno, seeded and thinly sliced
- Thinly sliced Spanish Cheese
- Fried cubed Tempeh
- Fried Egg
- Pepper, freshly ground, to taste
Tips1. Bread: You can use regular Baguette for this recipe. You can instead use a french bread, batard or any other rustic style bread. Ideally you would want to use a bread that's solid, dense and a bit wider than the standard narrow baguette. I happened to have a multigrain baguette that I put to use - it was narrow but good enough for me. Opt for Gluten Free bread if you are off Wheat.
2. Salt: I use Maldon Sea Salt)
Position the broiler pan several inches away from the heating element and heat the broiler. Slice the Baguette.
You can halve it crosswise and then lengthwise. I would insist on just slicing it into fairly thick slices and be done with it.
Brush the top with some oil and broil it until golden (or as crusty you like it).
Meanwhile, take a box grater and place it on a plate. Grate the tomatoes on the large hole side of the box grater. This is why you would require your tomatoes to be ripe yet firm to make it easier to grate.
If this is not how you like it, simply halve the tomatoes, crosswise (you can seed it if you don't prefer the seeds) and then grate it.
While grating you will find the pulp being extracted and the skin peeling off.
Discard the skin
See all that pulp?
Sieve this pulp to remove excess liquid.
Press it lightly with a spoon to make it easier. Set aside. (You can at this point, season this pulp with salt, pepper and/or peppers if you like it that way)
Remove the bread from the broiler and while its still warm, rub the garlic halves on the bread. (The aroma at this point is immensely appetizing!)
Spoon the tomato pulp on top of the bread.
and season with salt, to taste. I used the large sea salt flakes cos I simply love it here.
Though the chile peppers are optional, I personally loved the ones with it. Instead of seasoning the whole pulp with the Jalapeno, I just chopped it finely and garnished my portion with it. Remove the seeds in the Jalapeno to reduce the amount of heat. The slight heat, in my opinion, makes this taste even better.
Serve it with additional oil and salt. Variation: Pa amb tomàquet: In this version, instead of grating the tomato, you just rub the tomato halves along with garlic in Step 11. Really sort of mash it on the bread, so that the bread kind of soaks the tomato juices. Season and serve hot.
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