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pan con tomate

Pan con Tomate


Pan con Tomate

Pan con Tomate

Serves 4


1 jar Preserved Ugly Tomatoes
Ciabbata, baguette or rustic bread
Extra virgin olive oil
Sea salt

Photo by May I have That Recipe


Strain tomatoes in a large bowl and reserve the tomato juice. Set aside.

Season the preserved tomatoes with sea salt. Toast the bread lightly, until golden brown.

Drizzle bread with high quality olive oil and reserved tomato juice (I like it soggy.)

Spread tomato over bread by using either your hands or the back of a fork/spoon. The idea is to spread the soft tomato all over the bread (like butter).

TOPPINGS (optional):

Manchego cheese
Tortilla de patatas
Roasted eggplant
Assorted Olives
Tuna packed in oilve oil
Roasted mushrooms
Roasted Tomatoes