Pan con Tomate: Grilled Bread with Grated Tomato, Garlic and Olive Oil
Inspired by techniques from Serious Eats and NYT Cooking.
Ripe tomatoes are grated into a fresh pulp and spooned onto charred, garlic-rubbed bread, then finished with olive oil and flaky salt.
Always check the labels of the products you use.
Method
- 1
Grate the tomatoes. Halve the tomatoes across. Set the grater in the bowl and rub the cut faces over the large holes, flattening your palm on the skin, until only the skin is left in your hand. Discard the skins and season the pulp with the fine salt.
- 2
Grill the bread. Heat the grill to high with the rack about 10 cm below. Brush the cut side of the bread with a little oil and grill for 2-3 minutes, until crisp and charred at the edges, then turn and toast the other side for 1 minute. Watch closely, as it goes from golden to burnt quickly.
- 3
Rub with garlic. While the toast is hot, rub each piece with the cut side of the garlic; the rough surface grates it in. Rub lightly for a milder taste.
- 4
Finish. Spoon the tomato pulp over the toasts, drizzle with the rest of the oil and sprinkle with the flaky salt. Serve straight away, before the bread softens.
Storage
Best eaten straight away. Grated tomato pulp keeps covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- box grater
- large bowl
- pastry brush
- grill (broiler) pan or baking tray with a rack
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 362 kcal |
| Protein | 9.8 g |
| Carbohydrate | 46.9 g |
| of which sugars | 7 g |
| of which free sugars | 3.7 g |
| Fat | 15.7 g |
| of which saturates | 2.3 g |
| Fibre | 3.3 g |
| Salt | 1.95 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
