Pan con Tomate (Catalan Tomato Bread)
Ingredients
- 1 sourdough or ciabatta loaf
- 4 very ripe plum tomatoes
- 2 garlic cloves
- 3 tbsp extra-virgin olive oil
- 1 tsp sea salt flakes
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 9.8 g
- Carbohydrate
- 51.7 g
- of which sugars
- 4.3 g
- Fat
- 12.3 g
- of which saturates
- 1.9 g
- Fibre
- 3.5 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the bread thickly and toast under a hot grill or on a griddle pan for 2 minutes per side until golden and charred at the edges.
- 2
Halve the tomatoes horizontally. Halve the garlic cloves.
- 3
While the toast is still hot, rub each slice firmly with the cut side of the garlic, then rub vigorously with the cut tomato, squeezing as you go so the pulp soaks into the bread.
- 4
Drizzle generously with extra-virgin olive oil and finish with sea salt flakes. Serve immediately.
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