PAN CON TOMATE
Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.
Provided by Andy Baraghani
Categories Bon Appétit Appetizer Hors D'Oeuvre Bread Tomato Summer Quick & Easy Soy Free Dairy Free Peanut Free Tree Nut Free Anchovy
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Holding a bread knife so it's parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).
- Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30-40 minutes. Rub warm toast with cut sides of garlic; set aside.
- Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that's left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.
- Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.
PAN DE TOMATE
This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible.
Provided by momaphet
Categories Breads
Time 2m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Cut tomato in half and, holding the skin side, pulp on the coarse side of a cheese grater. Be sure to catch all the juice.
- To serve place a clove of garlic and a couple of rounds of toast on each plate.
- Rub the clove of garlic on the toast lightly pour oil liberally over the bread followed by spoonfuls of the freshly pulped tomato. Finish with a sprinkling of salt.
Nutrition Facts : Calories 26.6, Fat 0.3, Sodium 6.7, Carbohydrate 5.8, Fiber 1.5, Sugar 3.3, Protein 1.3
PAN CON TOMATE (TOMATO AND GARLIC RUBBED TOAST)
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
Steps:
- Pre-heat oven broiler. Slice bread into thick slices, generously brush them with olive oil and place them on a cookie sheet. Place bread under broiler and toast until golden.
- Cut tomatoes in half. Cut each garlic clove in half and rub each bread slice with the cut side of a garlic clove. Rub toast with tomatoes, squeezing slightly to distribute juice and seeds evenly on bread. Sprinkle with fleur de sel or coarse salt and serve immediately.
PANEER CON TOMATE
Pan con tomate, the Spanish dish of grated tomato on grilled or toasted bread, is summery and extremely satisfying. Grating a tomato somehow emphasizes everything delicious about it, heightening sweetness and acidity. Paneer con tomate is built on the same principle, but swaps the bread for pieces of crisp-edged, lightly fried cheese. Here, the tomato pulp is seasoned not with olive oil, but with a glug of coconut oil infused with mustard seeds and curry leaves. If you've got homemade paneer, which is looser and softer, then there's no need to fry it.
Provided by Tejal Rao
Categories easy, for two, quick, snack, appetizer
Time 15m
Yield 2 servings, as a snack or appetizer
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, grate the tomatoes directly over a serving plate, pressing down with your palm so that all of the pulp goes through, and you're left with just the thin outer skin. Get rid of the skin and season the pulp generously with the salt and pepper.
- Cut the paneer into strips about 1-inch thick, then rotate the block and cut the strips to make bite-size squares.
- Heat 1 tablespoon oil in a large nonstick pan over medium and add the paneer, letting it brown lightly, about 1 minute. Flip the pieces to get the other side a little brown, about 1 minute, then pile the paneer onto the tomato pulp.
- In the same pan, heat the remaining 2 tablespoons oil, then add the mustard seeds and cumin seeds. When the mustard seeds start to pop, crumple the curry leaves and add them to the pan, shaking it gently to sauté the leaves. Tip it all directly over the paneer and serve warm, or at room temperature.
More about "pandetomate recipes"
PAN CON TOMATE RECIPE - SPANISH SABORES
From spanishsabores.com
5/5 (10)Total Time 15 minsCategory Breakfast or SnackCalories 218 per serving
- Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 250 degrees Fahrenheit for about five to ten minutes, flipping halfway through.
- Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.
- Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and add a pinch of sugar if necessary (when using off-season tomatoes they might be too acidic).
- Cut the clove of garlic in half and rub the raw garlic on the toasted bread. Then carefully spoon the tomato mixture onto the slices of garlic toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
PAN CON TOMATE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (10)Author Andy BaraghaniServings 4Estimated Reading Time 2 mins
- Preheat oven to 300°. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).
- Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside.
- Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.
- Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.
PANAMANIAN FOOD: 13 MUST-TRY TRADITIONAL DISHES OF …
From travelfoodatlas.com
20 TRADITIONAL PANAMANIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
PAN CON TOMATE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAN CON TOMATE - TODAY
From today.com
PAN CON TOMATE (SPANISH TOMATO BREAD) - THE …
From themediterraneandish.com
4.9/5 (13)Calories 110 per servingCategory Appetizer
PAN CON TOMATE - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
PAN CON TOMATE (SPANISH-STYLE GRILLED BREAD WITH TOMATO) RECIPE
From seriouseats.com
SIGNATURE SAUCE. SIGNATURE SERVICE.
From paradisetomato.com
PAN CON TOMATE | CATALAN TOMATO RUBBED BREAD - SPAIN ON A FORK
From spainonafork.com
35 FRESH TOMATO RECIPES FOR PEAK TOMATO SEASON | ALLRECIPES
From allrecipes.com
#PANDETOMATE HASHTAG VIDEOS ON TIKTOK
From tiktok.com
GLYPHOSATE IN FOOD: LIST OF PRODUCTS WITH DANGEROUS WEED-KILLER
From healthyandnaturalworld.com
THE 8 BEST TOMATO SUBSTITUTES FOR YOUR RECIPES - CONSCIOUS EATING
From myconsciouseating.com
MEDITERRANEAN FOOD SUPPLIER | PANDORAS FOODS
From pandorasfoods.com
PAN CON TOMATE (SPANISH-STYLE TOAST WITH TOMATO) RECIPE
From seriouseats.com
PAN CON TOMATE (TOMATO BREAD) - THE FOODIE PHYSICIAN
From thefoodiephysician.com
HOW TO PRESERVE TOMATOES TO ENJOY ALL YEAR - THE SPRUCE EATS
From thespruceeats.com
NOVEL FOOD
From food.ec.europa.eu
PAN CON TOMATE (TOMATO BREAD) - A SPICY PERSPECTIVE
From aspicyperspective.com
GOVERNMENT FOOD STRATEGY - GOV.UK
From gov.uk
#PANDETOMATE ON TUMBLR
From tumblr.com
WHAT IS TOMATO PASSATA? HOW TO MAKE IT AND RECIPES TO TRY
From recipes.net
HOMEMADE TOMATO PLANT FOOD | HOME GUIDES | SF GATE
From homeguides.sfgate.com
PAN CON TOMATE RECIPE - SPANISH GARLIC TOMATO TOAST
From happyfoodstube.com
PAN CON TOMATE (SPANISH TOMATO BREAD) - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
PANCREATITIS DIET: FOODS TO EAT AND AVOID - HEALTHLINE
From healthline.com
TOP 25 FOODS OF PANAMA (WITH PICTURES!) - CHEF'S PENCIL
From chefspencil.com
PANCREATITIS DIET: BEST FOODS TO EAT AND AVOID - MEDICAL NEWS TODAY
From medicalnewstoday.com
TOMATE ENTIER 796M BIO EAT WHOLESOME - NATURE SANTE
From naturesante.ca
PANTOMATE | FOOD, SALAMI, MEAT
From pinterest.com
19 PANAMANIAN FOODS TO FALL IN LOVE WITH - FLAVORVERSE
From flavorverse.com
PAN CON TOMATE (SPANISH TOMATO BREAD) - MISSION FOOD ADVENTURE
From mission-food.com
TOMATO RECIPES | ALLRECIPES
From allrecipes.com
ARE TOMATOES LOW FODMAP? TOMATO PRODUCTS & FRUITS GUIDE
From casadesante.com
WHAT DO PANDAS EAT? | WWF
From wwf.panda.org
PURéED FOOD: HOW-TO, DIET, AND USES - HEALTHLINE
From healthline.com
PAN CON TOMATE - CúRATE AT HOME
From curateathome.com
OLIVE TOMATO - AUTHENTIC MEDITERRANEAN DIET AND RECIPES
From olivetomato.com
HERE'S THE DIFFERENCE BETWEEN SPANISH "TOMATE" & "JITOMATE"
From linguaholic.com
HOMEMADE TOMATO PUREE RECIPE AND CANNING TIPS - THE SPRUCE …
From thespruceeats.com
CATALAN TOMATO BREAD (PA AMB TOMàQUET) - GIMME SOME OVEN
From gimmesomeoven.com
THE 14 BEST PANAMA FOODS YOU SIMPLY HAVE TO TRY - MR HUDSON
From mrhudsonexplores.com
You'll also love