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Spanish · Snack

Pan con tomate

Crisp toast carries fresh grated tomato, garlic and olive oil in a simple snack built around ripe produce. Assemble the bread just before eating so the edges retain their satisfying crunch.

VeganEasy8 tomato toasts
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Pan con tomate serving inspiration

Serving inspiration; this recipe’s finish may vary. Photo: Juan Emilio Prades Bel · CC BY 4.0. Resized and converted to WebP; display may crop to fit.

Ingredients

Original recipe: 8 tomato toasts. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.

  • 280 gRustic wheat bread made without milk or eggs cut into 8 slices
  • 400 gRipe tomatoes
  • 1 cloveGarlic halved
  • 30 mlOlive oil
  • ½ tspSalt

Make it

  1. Halve the tomatoes and grate the cut sides over a bowl, stopping when only the skins remain. Discard the skins and stir the salt into the pulp.
  2. Toast the bread in a toaster or hot dry grill pan for 1–2 minutes per side, until crisp and lightly charred at the edges.
  3. Rub the warm bread lightly with the cut garlic. Spoon the tomato pulp evenly over the slices.
  4. Drizzle the oil over the tomatoes and serve immediately, two slices per person.
Ingredients, recipe context & sources

Ingredient flags: Wheat. Check packaged ingredients and cross-contact.

This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.

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