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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)

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.


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


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

Nutrition Facts

Servings 4