Bread with Tomato


Bread with Tomato
This tomato-flavoured bread, the famous "pan con tomate" of our Spanish friends, is ridiculously simple, but such a treat!

It only takes a few minutes to prepare and makes a delicious aperitif snack.
46K 8 3.9
Grade this recipe:

Last modified on: November 8th 2015

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationStart to finish
6 min.6 min.

Step by step recipe


Stage 1 - 1 min.
Bread with Tomato
Cut the tomato in half. I am using cherry tomatoes, which are practical for this recipe, but this is not essential.

Stage 2 - 3 min.
Bread with Tomato
Lightly toast the slices of bread.

Stage 3 - 1 min.
Bread with Tomato
Rub them with the cut tomato so that the pulp soaks into the bread.

Stage 4 - 1 min.
Bread with Tomato
Pour a trickle of olive oil over.

Stage 5
Bread with Tomato
Salt and pepper - that's all there is to it!
Remarks
Before rubbing the bread with the tomato, you can vary the flavour by rubbing it with onion or garlic.

Use a distinctivly flavoured olive oil with plenty of character, if you can, for this recipe.
Keeping
Should be eaten immediately.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
316 Kcal or 1,323 Kj17 gr134 gr32 gr
16 %7 %13 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
96 Kcal or 402 Kj5 gr41 gr10 gr
5 %2 %4 %1 %
Per person
Energetic valueProteins CarbohydratesFats
79 Kcal or 331 Kj4 gr34 gr8 gr
4 %2 %3 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten
How much will it cost?
  • For 4 people : 0.75 €
  • Per person : 0.19 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
917K 54 18 min. November 12th 2017
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24th 2017
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
421K 25 6 hours 46 min. October 3rd 2019
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page