Pan con tomate (bread with tomato) proves it would not take a protracted checklist of fancy components or sophisticated cooking strategies to create a mouthwatering dish. Generally known as pa amb tomàquet in Catalan, this easy tapa hails from Catalonia in northeastern Spain. It is mentioned pan con tomate originated as a manner for peasants to moisten dry bread whereas using the area’s abundance of tomatoes and preserve starvation at bay between meals. These days, it is thought to be a conventional tapa in each Catalan and Spanish delicacies, working simply in addition to a selfmade snack because it does in a flowery institution.

It could not be simpler to make this scrumptious dish, and recipe developer Michelle Bottalico‘s model of pan con tomate takes lower than quarter-hour to make with just a few fundamental steps involving minimal components. The very best recommendation we are able to supply for such a easy dish is to achieve for the very best quality components, as their flavors and textures will take middle stage right here. This recipe will come in useful if you want a chunk that is satisfying, comforting, scrumptious, and economical abruptly. 

For this recipe, you will have rustic bread. Peasant-style or artisan loaves will give one of the best outcomes. You will additionally want garlic, salt, and extra-virgin olive oil. Lastly, be sure to have ripe tomatoes for one of the best taste and texture. Search for spherical tomatoes which are moist and pulpy inside. Vine-ripe tomatoes are a good selection.

Toast the slices of bread utilizing a toaster, pan, or oven broiler till browned and crisp.

As soon as the bread is cool sufficient to deal with however nonetheless heat, rub the garlic on one facet of every slice, rubbing longer if you would like a stronger garlic taste.

Grate the tomatoes right into a bowl. Discard the skins.

Add the salt to the grated tomatoes and blend nicely.

Spoon the tomato combination onto the bread with out together with an excessive amount of liquid, leaving only a border across the edge.

Drizzle extra-virgin olive oil on prime and serve.

Spanish pan con tomate and Italian bruschetta are two related dishes that include toasted, crusty bread rubbed with garlic and topped with a tomato-based combination. Additionally they share the identical core components: bread, garlic, olive oil, salt, and tomatoes. Each bruschetta and pan con tomate ought to by no means be assembled forward of time to forestall the tomato topping from soaking into the toasted bread and making a soggy mess. That is particularly vital for pan con tomate since its tomato topping is extra liquidy than bruschetta’s. And sure, their fundamental distinction lies within the consistency of the tomatoes. 

Pan con tomate makes use of bigger tomatoes which are became liquidy, mashed pulp. It is achieved by grating the tomatoes, although typically the tomatoes are reduce in half and rubbed instantly onto the bread as a substitute. The grated tomatoes are blended with salt earlier than they’re unfold atop the bread. When making bruschetta, small tomatoes like cherry tomatoes are chopped and blended with olive oil, salt, and recent basil — the latter giving the Italian dish a further ingredient not current in pan con tomate. The topping is then spooned onto the bread, piled greater than the pan con tomate’s unfold. The distinction in consistency and texture additionally leads to distinct mouthfeels.

Pan con tomate is a straightforward and scrumptious traditional, however you may add different components if desired to include extra flavors or personalize the dish in line with your style. Widespread additions embrace skinny slices of Iberian or serrano ham on prime of the tomato earlier than serving, although prosciutto will also be used. Some richer variations embrace topping the pan con tomate with crumbled or sliced comfortable goat cheese, Manchego cheese, or anchovies.

You too can think about topping with sun-dried tomatoes, roasted crimson pepper, or slices of ripe avocado. Olives, capers, and recent herbs like basil or parsley would contribute a burst of taste as nicely. Whether or not you add extra toppings or not, a drizzle of balsamic vinegar can add an elevated candy and bitter style to finish the dish.

Do not be afraid to go for smaller varieties of bread if serving pan con tomate as a tapa, although we do advocate selecting one thing sturdy sufficient to carry as much as the moist topping. Preserve this slicing tip for crusty bread in thoughts for one of the best outcomes: Tilt the loaf on its facet earlier than trying to chop slices. It will make it simpler to regulate, and for extra delicate loaves, the knife will not squash the highest.