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.
It only takes a few minutes to prepare and makes a delicious aperitif snack.
68 K 3.9/5 (8 reviews)
6 min.
Easy
0.75 €
4 people
5 IngredientsLast modified on: November 8th 2015
1 
4 slices 
2 tablespoons 
Times for this recipe
Preparation: 6 min.
Step by step recipe
Stage 1 - ⌛ 1 min.
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.
Lightly toast the slices of bread.
Stage 3 - ⌛ 1 min.
Rub them with the cut tomato so that the pulp soaks into the bread.
Stage 4 - ⌛ 1 min.
Pour a trickle of olive oil over.
Stage 5
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 290 RDI=110 % | 2,300 RDI=220 % | 70 RDI=10 % | 750 RDI=40 % | 3,140 RDI: 40 % |
| Per 100 g | 90 RDI=30 % | 700 RDI=70 % | 20 RDI=3 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 70 RDI=30 % | 580 RDI=50 % | 20 RDI=3 % | 190 RDI=9 % | 790 RDI: 9 % |
How much will it cost?
- For 4 people : 0.75 €
- Per person : 0.20 €
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)
Bread
You can get more informations, or check-out other recipes which use it, for example: Hot sesame-cream chicken tartines, Summery cheese on toast, Caesar salad, Smoked eggs, Home-made breadcrumb coating, ... See them all 77
Olive oil
Like these other recipes: Chicken and avocado bagels, Feta and spinach brik pie, Stuffed baguette , Tagliatelle New Zealand style, Polenta, ... See them all 553
Tomato
Like these other recipes: Crab and smoked salmon club sandwiches , Mixed salad stack, Tomato tart, Tomato pesto, Green beans with tomatoes, ... See them all 76
Salt
Like these other recipes: Bourguignon potatoes , Fisherman's Ragout, Potato Waffles with Smoked Salmon, Potimarron and leek soup, Flaky brownie brioche, ... See them all 689
Other recipes you may also like
Tartar sauce
Tartar sauce is a remoulade sauce with the addition of chopped pickles and herbs. It is an ideal accompaniment to cold dishes, such as cold meats, or hot dishes, such as fries or cooked vegetables. March 15th 202331 K1 20 min.
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case. April 17th 2022175 K4.9 1 hour 5 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner". June 12th 2013184 K4.7 1 hour
Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks. October 20th 2013165 K4.3 1 hour 25 min.
Rata-tart
"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp. October 27th 201389 K4.2 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.