Pan con tomate

Pan con tomate. Pan con tomate is just about as humble as tapas can get. It's got only five ingredients—bread, tomato, olive oil, garlic, and salt—and requires barely any actual cooking, yet it's precisely this simplicity and restraint that make it such a perfect end-of-summer dish. It takes just minutes, and, more than anything, it highlights the quality of your ingredients.

Pan con tomate It takes just minutes, and, more than anything, it highlights the quality of your ingredients. Pan con tomate, also known in Spain as pan tumaca or pa amb tomàquet in Catalan, is toasted bread topped with juicy tomatoes, extra virgin olive oil, garlic, and salt. In Spain, pan con tomate is (almost!) its own food group. You can cook Pan con tomate using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pan con tomate

  1. It’s 4 of tartines de pain de campagne.
  2. It’s 2 of tomates mûres.
  3. You need 1 of bouquet de persil.
  4. You need 2 gousses of d'ail.
  5. It’s 2 cuillères à soupe of d'huile d'olive.
  6. Prepare 4 of tranches de jambon basque au piment d'Espelette.
  7. You need 1 cuillère à café of piment d'espelette.
  8. Prepare of sel de guérande.

Its rich social value lies in its use as a favorite mid-morning snack or second breakfast among Spaniards, bringing them together to keep blood sugar high before eating. Pan con Tomate (Bread with Tomato) is sometimes called Pan a la Catalana in other parts of Spain. It is one of the simplest, the most well-loved, the most widely eaten and the most famous dishes from Cataluña. In Catalan, it is called pa amb tomaquet and in Spanish, pan con tomate.

Pan con tomate instructions

  1. Incisez les tomates en croix, saupoudrez les de sel de guérande, enfournez pour 20 minutes à 200°. Quand les tomates sont cuites, sortez-les du four et laissez refroidir..
  2. Toastez les tranches de pain de campagne. Dans un saladier, hachez le persil, ajoutez les gousses d'ail pelées et coupées en dés. Salez au sel de Guérande, ajoutez l'huile d'olive et mélangez. Pelez les tomates, puis écrasez-les et mettez dans une passoire pour égoutter le surplus de jus. Ajoutez la concassée de tomate dans le saladier et mélangez bien. Saupoudrez de piment d'Espelette..
  3. Sur le pain grillé, déposez une couche de tomate, puis disposez la chiffonnade de jambon. Gardez au frais jusqu'au moment du service. Astuce : si vous aimez le goût de l'ail, vous pouvez aussi frotter le pain grillé avec une demie gousse d'ail avant de déposer la concassée de tomates..

Although the Spaniards brought the tomato to Europe from America, the tomato was not commonly eaten in Spain. This rustic Spanish recipe is incredibly easy to make and equally as satisyfing. This pan con tomate recipe from Barrafina head chef Angel Zapata Martin relies on perfectly ripe tomatoes for the best possible flavour in this classic Catalan tapas dish. Tomatoes: Pan Con Tomate is really about the tomatoes so use the juiciest and best-tasting tomatoes you can find! In terms of types, just about any tomato variety works.