Recipe combo
Pan 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.
Recipe details
- Cuisine
- Catalan
- Servings
- 4
- Total time
- 14 min
- Prep
- 10 min
- Cook
- 4 min
- Difficulty
- easy
Ingredients
- 1 Loaf Rustic bread loaf - 1 (12-ounce loaf), Slice into thick pieces before broiling.
- 1 Pound Roma tomatoes - 1 pound, Halve crosswise and grate the cut sides until only the skins remain.
- 2 Teaspoon Jarred minced garlic - 2 (teaspoons), Stir into the grated tomato pulp.
- 0.25 Cup Extra-virgin olive oil - 1/4 (cup), Use 2 tablespoons in the tomato mixture and drizzle the remaining oil over the toast.
- 0.75 Teaspoon Fine sea salt - 3/4 (teaspoon), Use 1/2 teaspoon in the tomato mixture and finish with the remaining salt.
Instructions
Slice bread and halve tomatoes
1. *Slice the rustic bread loaf* into thick pieces, then *halve the Roma tomatoes* crosswise for grating.
Grate tomatoes and add garlic
2. 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*.
Season the tomato pulp
3. Mix the tomato pulp with *2 tablespoons extra-virgin olive oil* and *1/2 teaspoon fine sea salt* until juicy and glossy.
Broil the bread
4. Arrange the bread on a baking sheet and broil for *1 to 2 minutes per side* until *deeply toasted at the edges*.
Top and finish
5. 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
6. Serve immediately while the bread is *crisp underneath* and the tomato topping is *fresh and juicy*.