Pan Con Tomate Unlocks the Taste of Spain

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Elevate your next party with a Spanish twist by serving Pan con Tomate.  It’s a crowd-pleasing appetizer that’s easy to make with a handful of ingredients that pack a ton of flavor.

 

There is nothing more summer than vine ripe tomatoes. All red, juicy, and perfectly delicious. I remember summers as a kid having tomatoes from the garden freshly sliced and sandwiched between two slices of toast spread with mayo. That is what summer comfort is to me.

 

Pan con tomate is sort of the grown up version of a open-faced tomato sandwich. Or the Spanish version of bruschetta. But bruschetta usually has a few more ingredients than pan con tomate. That’s why I say it’s an open-faced tomato sandwich.

 

 

What is the history of pan con tomate?

 

Pan con tomate was originally a humble peasant meal from the Catalonia region of Spain. It was born out of the necessity to use up stale bread and make the most of the abundant tomatoes grown in the region. Throughout the years, pan con tomate has become a staple in Spanish cuisine. It has evolved into a popular tapas dish enjoyed by locals and tourists alike, known for its simplicity and delicious taste.

 

What is this appetizer made with?

 

Pan con tomate is made of just a few simple ingredients, but when combined, they create a burst of flavor that is hard to resist. This traditional Spanish dish typically consists of crusty bread, ripe tomatoes, garlic, olive oil, and a sprinkle of salt. Yes. That’s it. Just five ingredients most people have on hand in their kitchen.

 

 

However, since the ingredients are so simple, the key to making a delicious pan con tomate lies in using high-quality ingredients that are fresh and flavorful. Each component plays a crucial role in achieving the perfect balance of textures and tastes in every bite.

 

Select tomatoes that are the bright red and smell like a tomato should. Pick a nice, rustic loaf of bread that crunches when you gently squeeze it. Buy a delicious first press extra virgin olive oil for a nice fruity flavor. Finally, get some flaked sea salt. It’s a delicious finishing salt that goes a long way and makes for a beautiful presentation.

 

 

How do you pick the best tomatoes for this tomato recipe?

 

When it comes to selecting the best tomatoes for your pan con tomate, it’s important to prioritize freshness and flavor above all else. Look for tomatoes that are ripe, fragrant, and have a deep red color. Give it a gentle squeeze. Avoid tomatoes that are overly firm or mushy. They may not produce the desired juiciness and sweetness that is characteristic of this dish. Look for vine-ripened tomatoes or heirloom varieties for a more intense flavor profile. Since tomatoes are the start of this simple appetizer they need to have the best flavor.

 

How do you make pan con tomate?

 

I started by grating my tomatoes with a box grater. After they were grated, I strained the tomatoes to remove as much of the juice as possible. I didn’t want the tomato juice to make the bread too soggy. Please do not toss this! Save it and use it for a smoothie, soup, or add it to a sauce. There’s a wealth of flavor and nutrients in there. Or just drink it like a shot!

 

Next, I peeled two cloves of garlic. One of them I finely chopped and sprinkled with salt. Using the the blade of the knife, I pressed the salt into the garlic to make a paste. I didn’t want large chunks of garlic in with the tomatoes, but stirring the paste into the tomatoes brings the garlic flavor without biting into raw garlic. The other clove I cut in half to use later.

 

 

Now it’s time to toast the bread. There’s two methods in toasting the bread and it all depends on how crunchy you want the bread to be. If you want it super crunchy, then you want to toast it low and slow. Bake it at 350 F for 5 to 7 minutes per side or until lightly browned and crispy all the way through. This sort of reminds me of melba toast.

 

I wanted mine to be crispy on the outside, but still be slightly tender on the inside. So, I broiled mine on high for about 2 to 3 minutes per side. The edges are a nice golden brown, as you can see, and it didn’t chip a tooth when I bit into it.

 

 

How do you serve this appetizer?

 

As soon as the bread comes out of the oven take the remaining clove of garlic and lightly rub it on the toasted bread. This also brings garlic flavor without having to eat raw garlic. I topped each slice of bread with a little of the tomato mixture and then drizzled with the olive oil. Start to finish, it was about 20 minutes total. Which isn’t bad for a delicious summer appetizer or tapas.

 

What can you top pan con tomate with?

 

If you’re looking to take your pan con tomate to the next level, there are endless delicious toppings you can add to enhance the flavors. One popular option is to top it with slices of jamon serrano, a type of dry-cured Spanish ham that adds a rich and savory element to the dish. Thin slices of chorizo would be delicious, too. The spice and the garlic with the vine ripe tomatoes would be a delicious combination.

 

 

Then there’s the cheese route. You can add some slices of Manchego cheese for a creamy and slightly nutty taste that pairs perfectly with the tomato and garlic. Mahón-Menorca cheese has a mild flavor but a bold aroma. Finally, you could crumble some fresh goat cheese on top for an extra tang to your tapas.

 

For a more indulgent version, you can top your pan con tomate with some flaked tuna, sardines, or anchovies to add a briny and salty kick. You can chop up some fresh herbs like oregano, rosemary, cilantro, or even a sprinkling of smoked paprika. Try sprinkling them with sliced green olives or a few slices of blistered padrón peppers.

 

 

What does pan con tomate taste like?

 

With the first bite you taste the crunchy bread and the tangy tomatoes. Then as you’re chewing you get the garlic and then the salt flavors that come forward. Finally, the fruitiness of the olive oil rounds out the whole tapas experience. All the flavors blend together. There isn’t one that stands out or overpowers the others. It is a perfect tomato symphony in your mouth.

 

The beauty of pan con tomate lies in its versatility, so feel free to get creative with your toppings and experiment with different combinations to find your favorite. Whether you keep it simple with just the traditional ingredients or go all out with a variety of toppings, each bite will transport you to the sunny streets of Spain.

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