![]() ![]() You won’t see anything on the bread, and it will feel like you haven’t done anything. Take the cut side and rub it right onto the bread.Unlike a bruschetta where you mince the garlic, with this Spanish tapas recipe you’ll rub the garlic right onto the toast. The other key to pan con tomate is seasoning the bread with garlic. You’ll feel like you’re destroying it! But take one taste of the pulp, and it will make your tastebuds sing! Season it with a few pinches of kosher salt. Yes, grab a box grater and use the large holes to grate the tomato into a bowl. ![]() How to get that beautiful tomato essence in pan con tomate? You’ll grate the tomatoes. Broiled bread: Broiled bread doesn’t have a charred flavor, but it’s quick and easy in the broiler! Broiling gets it nice and crispy, with dark edges.This is best flavor-wise, but it does take time to preheat the grill. Grilled bread: Grilled bread is very traditional and adds a charred flavor.Here are the pros and cons to each method: Either way, spread the bread slices with a bit of olive oil and salt before cooking it. The bread for pan con tomate can be grilled or toasted in the broiler. One bite, and you’ll be happy dancing with the explosive flavors! Here’s what you’ll need: Pan con tomate is one summer’s best concepts: this Spanish recipe uses just 5 ingredients with no real cooking involved! It’s best for when you’ve got a big, juicy summer tomato. It’s important to honor the heritage of this incredible dish: Spanish cuisine, which has also brought us iconic dishes like paella, sangria, gazpacho, and more. Many tapas-style restaurants have popped up in the US since then that have imported the concept. I fell in love with pan con tomate when I lived in Madrid in university, then again when Alex and I visited Spain recently. It’s served throughout Spain as tapas or a snack, and it’s especially common in Catalan cuisine where it’s called Pa amb tomàquet. Pan con tomate translates to “bread with tomato,” a Spanish dish that consists of toasted bread topped with tomato pulp, garlic and olive oil. This transcendental summer tomato recipe will make you a quick convert. Take one bite and it’s like ingesting the pure soul of a tomato: all its memories of growing plump in the summer sun. Try Pan Con Tomate, a Spanish tapas recipe with only a few ingredients but immeasurably massive flavor. Got a ripe summer tomato? Here’s quite possibly one of the best ways to use it…in the world. Pan con tomate (“bread with tomato”) is an easy Spanish tapas recipe! It’s quite possibly the best way to use a ripe tomato…period. ![]()
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