Pan con Tomate (Spanish Tomato Bread)
This recipe can easily be doubled, tripled, or quadrupled to serve more guests.
- ½ of a 26-inch baguette
- 1 medium tomato (I used a tomato on the vine)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sherry vinegar (apple cider vinegar works, too)
- ⅛ teaspoon kosher salt
- Pinch of sugar
- 1 large garlic clove
Preheat oven to 400°F. Slice the baguette in half lengthwise. Then slice the baguette halves into thirds to create 3–4 inch portions.
Place the baguette slices, cut side up, on a baking sheet. Bake for 10–12 minutes, or until crisp and beginning to brown on the edges.
Meanwhile, grate the tomato with a box grater over a bowl. You will have the skin leftover—that is ok—just discard the skin. Stir the olive oil, sherry vinegar, salt, and sugar into the tomato pulp.
When the baguette is done toasting, remove from the oven and rub the garlic clove over the cut side of each piece.
Spoon approximately one tablespoon of the tomato mixture over each baguette slice (use more or less to taste). Serve immediately.
Any type of bread that is crusty on the outside and soft on the inside would work well for this recipe.
Use whatever tomatoes you have on hand. Any red tomato would work well!
Calories: 81kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 177mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 171IUVitamin C: 3mgCalcium: 18mgIron: 1mg