Pan con tomate recipe
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- Serves 6
- 5 mins to prepare and 15 mins to cook
- 160 calories / serving
- Dairy-free
- Vegan
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 665kJ 160.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 11.7gProtein 2.6gFibre 1.4g
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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.
- See more Spanish recipes
