14m$8.93Pan con Tomate
Vegan Catalan toast made with rustic bread, Roma tomatoes, jarred minced garlic, extra-virgin olive oil, and fine sea salt. It is simple, bright, and ideal for breakfast or a snack.
- Cuisine
- Catalan
- Energy
- 386 calories per serving
- Protein
- 9.1 g per serving
- Carbs
- 55.5 g per serving
- Fat
- 15.2 g per serving
- Sodium
- 997 mg per serving
Shopping options
Extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Rustic bread loaf
1 Loaf
Private Selection® Rustic Ciabatta Loaf
100%
Fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Roma tomatoes
1 Pound
Simple Truth Organic® Roma Tomatoes
100%
Jarred minced garlic
2 Teaspoon
Spice World Minced Garlic 4.5 oz
4%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- rustic bread loaf-1 loaf
- Roma tomatoes-1 lb
- extra-virgin olive oil-0.25 cups
- jarred minced garlic-2 tsp
- fine sea salt-0.75 tsp
Slice the rustic bread loaf into thick pieces, then halve the Roma tomatoes crosswise for grating.
Use a stable cutting board and keep fingers clear of the serrated knife while slicing the bread.
Place a box grater over a medium bowl and grate the cut sides of the tomatoes until only the skins remain; discard the skins and stir in the jarred minced garlic.
Keep fingertips away from the grater surface as the tomato pieces get smaller.
Mix the tomato pulp with 2 tablespoons extra-virgin olive oil and 1/2 teaspoon fine sea salt until juicy and glossy.
Arrange the bread on a baking sheet and broil for 1 to 2 minutes per side until deeply toasted at the edges.
Use caution when handling the hot baking sheet under the broiler.
Keep the bread under close watch because it can brown quickly.
Spoon the tomato mixture generously over the warm toast, then drizzle with the remaining extra-virgin olive oil and finish with the remaining salt.
Serve immediately while the bread is crisp underneath and the tomato topping is fresh and juicy.
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