Today I’m making pan con tomate (bread with tomato), one of my favourite Spanish dishes. I first tasted this harbourside in Cabo de Palos when I was on holiday in Murcia in South East Spain where I spotted people ordering it for breakfast. I have it every time I visit now, with a glass of fresh orange juice and a cafe con leche. Love Spain.
It takes minutes to make and only has three ingredients. Plus the bread. I’d recommend Spanish Extra Virgin olive oil (obviously!) and the cloves from the large bulbs of garlic. Garlic is a crucial flavour here. You can make it with your choice of bread, lightly toasted. Baguettes, ciabata and sourdough work particularly well. Or these Bake at Home white petits pains which made for the perfect soft, warm and crunchy base for the tomato.
Pour boiling water over the tomatoes and leave for about 1-2 minutes. This makes it so easy to peel the skin off. Chop the tomatoes into a fine dice. Peel and crush the garlic and mix into the tomatoes with 2 tablespoons of olive oil. Take a potato masher and press down onto the tomato mixture until it becomes a bit more liquid. I like to make this a few hours before I eat to give the flavours time to develop.
Drizzle olive oil onto your bread and spread evenly. Top with the tomato mix and serve with salt on the side. I like to add the crunch of sea salt to add another texture and the saltiness really enhances the tomato and olive oil flavours.
So good I had to show you a close up of its delicious simplicity. I always feel like I’ve been transported to Spain when I eat pan con tomate, even on a rainy autumn day like today.
Do you have dishes you like to make that you first tasted while you were on holiday? I’m finding it a great way to travel (in my mind anyway) in these times of Corona.
Here’s a printable version of the recipe. Give it a try now and let us know how it goes.
Pan Con Tomate
- 4 tbsp extra virgin olive oil
- 2 tomatoes
- 2 cloves garlic
- 2 small rolls or slices of bread
- Salt to serve
- Pour boiling water over the tomatoes and leave for 2 mins. Then remove the skin.
- Chop into a small dice.
- Peel and crush two plump cloves of garlic.
- Mix the tomato and garlic together and add two tablespoons of the olive oil
- Use a potato masher to press down on the mixture to make it a bit more liquid.
- Cut your rolls in half or slice your bread and toast lightly.
- Drizzle the remaining olive oil over the bread. Top with the tomato mix and sprinkle with salt. Serve immediately.