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Pan con Tomate

Yields4 ServingsPrep Time10 mins

 2 cups Piccolo Tomatoes
 1 Baguette or Ciabatta, sliced and toasted
 2 Garlic cloves, halved
 Extra Virgin Olive Oil
 Coarse Sea Salt (I use Maldon)
1

Blend tomatoes until a thick pulp is achieved, add a pinch of salt then transfer onto a strainer on top of a bowl for 10-15 minutes so that excess water can be removed.

2

Rub garlic onto your freshly toasted bread and generously spoon your tomato mixture on top.

3

Drizzle with some olive oil and sprinkle salt flakes on top of the tomatoes.

Nutrition Facts

Servings 4