A simple Spanish tomato bread. This is a staple at authentic Spanish restaurants and tapas bars. Fresh and hearty!
Preheat the oven to broil.
Cut the tomatoes and garlic clove in half.
Toast the open face baguette pieces in the broiler over low heat until golden brown.
Rub the open garlic clove on both sides of the bread just to allow the flavor to permeate the bread.
Squeeze the pulp out of the tomato halves onto the open face baguette pieces, leaving the skins behind.
Drizzle with extra virgin olive oil and season with salt.
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This classic Spanish breakfast treat is exactly how I remember it. The recipe is easy and tasty. Mine didn’t turn out exactly like the picture, so maybe I’ll put the tomato flesh into the blender or food processor a bit before pouring it on the bread.
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kellykitchen on 4.21.2011
Thanks for posting!! I have missed pan con tomate dearly since living in Seville, Spain! Can’t wait to try this version. Maybe I’ll even wash it down with cafe con leche.