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.
69 K 3.9/5 (8 reviews)
Grade this recipe:
Keywords:
Last modified on: November 8th 2015
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 6 min.

Step by step recipe


Stage 1 - ⌛ 1 min.
Bread with Tomato  : Stage 1
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  : Stage 2
Lightly toast the slices of bread.

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

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

Stage 5
Bread with Tomato  : 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.
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 recipe290 RDI=110 %2,300 RDI=220 %70 RDI=10 %750 RDI=40 %3,140 RDI: 40 %
Per 100 g90 RDI=30 %700 RDI=70 %20 RDI=3 %230 RDI=10 %950 RDI: 10 %
Per person70 RDI=30 %580 RDI=50 %20 RDI=3 %190 RDI=9 %790 RDI: 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten
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)
Other recipes you may also like
Dublin fruit scones
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here.
September 12th 2018158 K4.2 50 min.
Aperitif rolls
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
October 24th 2017139 K4 2 hours 35 min.
Potatoes with prawns
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
January 14th 2016135 K3.8 1 hour 50 min.
Pistachio shortbread biscuits
Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
April 19th 2012172 K 54.6 2 hours 60 min.
Pear compote
Pear compote
Stewed pears are not as easy to prepare as stewed apples, as they contain more juice and you risk ending up with more of a coulis than a compote. So here are two simple methods to help you succeed.
April 26th 2012484 K4.3 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a 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