Pan con Tomate Recipe (Spanish Tomato Bread)

Method8 steps

1. 1

   Step 1: Preheat the oven to 250°F (about 121°C). Slice the loaf to medium thickness and arrange the slices on a baking sheet. Begin toasting for about 2½–5 minutes, watching the first side; this is the first half of the 5–10-minute total toast.

   Toast the first side · 3 minUses 1 loaf hearty bread, sliced to medium thickness

2. 2

   Step 2: While the bread toasts, wash and dry the four tomatoes. Halve them and grate their flesh into a bowl using the coarse side of a box grater. Discard the stems and skins, and pause this task when the bread needs turning.

   Uses 4 ripe juicy tomatoes · Water, as needed to wash the tomatoes

3. 3

   Step 3: Mix about 1 tablespoon (15 ml) of the initial olive oil (About 1 tbsp) and one pinch from the sea-salt (to taste) supply into the grated tomato. Taste and adjust with a little extra oil or salt if desired.

   Uses All flesh grated from the four tomatoes, excluding stems and skins · About 1 tbsp extra virgin olive oil (15 ml), for the tomato mixture · One pinch sea salt initially, then more only to taste · Extra oil only if needed to adjust the tomato mixture

4. 4

   Step 4: Turn the bread slices halfway through toasting and toast the second side for about 2½–5 minutes, until lightly crisp. The two sides together take about 5–10 minutes; watch the bread and take it out once toasted.

   Toast the second side · 3 minUses Partly toasted bread slices

5. 5

   Step 5: Halve the garlic clove lengthwise and gently rub its cut faces over the warm toasted bread. Use the clove for rubbing rather than scattering the remaining garlic onto the toast.

   Uses Warm toasted bread slices · The cut faces of the one halved garlic clove, for rubbing

6. 6

   Step 6: Spoon tomato mixture over the garlic-rubbed bread to taste, then drizzle with a little extra olive oil and sprinkle with sea salt if desired. Keep any unused tomato mixture aside for separate cold storage.

   Uses Garlic-rubbed toast · Portion of the prepared tomato mixture used to top the loaf slices · Finishing oil drizzle, to taste · Finishing sea salt, only to taste

7. 7

   Step 7: If desired, add ready Serrano ham slices to selected pieces. Serve immediately, dividing the loaf among ten portions.

   Uses The prepared toast, excluding any unused tomato mixture · Several thin slices ready-to-eat Serrano ham, if desired

8. 8

   Step 8: Refrigerate any unused tomato mixture promptly in a tightly sealed container at 4°C/40°F or below and use within 2 days. Spread it on freshly toasted bread when ready to serve.

   Uses Only any tomato mixture retained separately from the topped toast