Seamus Mullen's Pan Con Tomate
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves4-6
- 2best-quality tomatoes, very ripe
- 4cloves garlic, peeled
- 1teaspoon kosher salt
- 2tablespoons extra-virgin olive oil, ideally Spanish, plus extra for finishing
- 2tablespoons sherry vinegar
- 4-6 slices thick-cut crusty bread
- Maldon sea salt or other flaky salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
116 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with kosher salt, the olive oil and the vinegar, and stir lightly to combine.
- Step 2
Toast or grill the bread until it is lightly charred.
- Step 3
Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, then serve immediately.
Private Notes
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Cooking Notes
Tim Herold
What is the point of wiping off most of the tomato? Leave it on the toast and enjoy it!
Trista
Too much garlic!
Hannah
Add a little jamon and manchego- barcelona style!
DRC PGH
Is it cheating to wipe a garlic clove across the surface of the toasted bread, then take half a ripe tomato and rub it into the bread before finishing with olive oil? If so, label me a cheat. I might just pull one off the vine and enjoy it for dinner tonight.
Kayla
It's tradition to wipe it off in Spain! Delicious, and most restaurants serve it this way. :)
jmee
I didn't know there was such a thing!
Phil
Top it off with boquerones..... delish breakfast/ brunch!
Ian D. Pfaff
I follow this recipe closely; however, I use champagne vinegar and grey sea salt. I find that this subtle adjustment delivers a more refined flavor profile. While scraping is authentic, I tend to pile it on with a slotted spoon on toasted artisan bread. It's consistent and always a hit.
TCD
I completely agree that 4 cloves of garlic is too much for this amount of tomatoes! It completely overtakes the lovely sweet taste of summer tomatoes. I have also just rubbed a cut clove of garlic over the toasted bread OR when I had no fresh garlic I brushed the toasted bread with garlic olive oil. Both approaches gave a more balanced flavor profile and let the lovely tomato flavor sing through.
Gretchen
My fave supermarket HEB makes unsold baguettes into toasted "Garlic munchies." Grate and season the ripe tomato, top those munchies with the mixture and you have it. Easy peasy.
PHaley
Made this with probably not the best tomatoes (read: cheapest ones at farmers market) and I only buy one type of olive oil because I like to buy the best I can afford and use it whilst it’s fresh as possible (multiple bottles equals less use per each!) This is delicious! I have a lot of the tomato mix left and have frozen it for future meals!
Dan
instead of raw garlic added to (and overtaking!) the grated tomato, grate a halved garlic clove over the rough surface of the toasted bread: lightly--or more--to taste. Then spoon the grated tomato on top, and drizzle a big of olive oil and finish with sea salt. For cryin' out loud, why would you wipe the glory of a ripe tomato off before eating? You should challenge yourself to keeping as much of it on the bread as you eat each piece you are lucky enough to enjoy.
mojimoh
Use half the recommended salt, I also use only about 3/4 of the olive oil
K. Irwin
This is great although I prefer to use less sherry than the recipe calls for.
Hal Laurent
The recipe didn't call for any sherry. It called for sherry vinegaar.
DRC PGH
Is it cheating to wipe a garlic clove across the surface of the toasted bread, then take half a ripe tomato and rub it into the bread before finishing with olive oil? If so, label me a cheat. I might just pull one off the vine and enjoy it for dinner tonight.
Meg
That's actually how it's done in Barcelona!
dimmerswitch
Great use for a couple of tomatoes from neighbor's garden that were just shy of overripe. We backed down garlic and kosher salt by half to suit our palates. Don't skip the good Maldon flakes at the end. Bread quality matters here too. So delicious an anchor for a 'too hot to cook' dinner along with jamon,cheese, olives...you choose.. And yes, that bottle of Cava is perfect pairing.
Jenny
This was perfection! We used thick slices of ciabatta, cooking them the first time on the grill, and again the next night in the toaster. The grilled bread was definitely better, but even the toasted was delicious. We thought the garlic was perfect.
Trista
Too much garlic!
jmee
I didn't know there was such a thing!
Hannah
Add a little jamon and manchego- barcelona style!
Tim Herold
What is the point of wiping off most of the tomato? Leave it on the toast and enjoy it!
Kayla
It's tradition to wipe it off in Spain! Delicious, and most restaurants serve it this way. :)
Vanessa
I grew up in Barcelona, and I never wiped the tomato, I leave it on the toast. Check out this recipe, I love it: https://mayihavethatrecipe.com/pan-con-tomate/
Richard Nastee
Correct, just want the sabor and juice, don't need all the tomato. Keep it on if you wish, no worries, all good and tastee, but not 'traditional' pan c. tomate.
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