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Pan con tomate recipe
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Toasted ciabatta is topped with juicy tomato and garlic in this version of pan con tomate. This is a great addition to your tapas night. See method
Ingredients
- 500g pack tomatoes on the vine
- ½ tsp sea salt flakes
- 6 slices ciabatta
- 4 tbsp extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 10g fresh chopped parsley (optional)
Each serving contains
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Energy
665kj
160kcal
8%
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Fat
11g
16%
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Saturates
2g
8%
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Sugars
3g
3%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 11.7g
Protein 2.6g
Fibre 1.4g
Method
- Stand a grater inside a bowl and grate the tomatoes, discarding the leftover skin. Spoon into a sieve set over a bowl. Stir in the salt and leave for 15 mins, stirring occasionally, so the juice strains through. Preheat the grill to high.
- Put the ciabatta on a foil-lined grill rack and brush with half the oil. Toast for 30 secs, then turn over and scatter over half the garlic; season. Grill for 30 secs until golden.
- Put the tomato pulp in a bowl, discarding the juice, then season well with pepper and stir in the remaining oil and garlic.
- Serve the warm ciabatta with the tomato spooned over and scatter with fresh parsley, if you like.
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