Rustic Tomato Toast

By David Tanis

Rustic Tomato Toast
Karsten Moran for The New York Times
Total Time
10 minutes
Rating
4(160)
Comments
Read comments

This traditional Spanish snack couldn’t be easier to make. Aside from good toasted bread, it requires very few ingredients: a garlic clove, a ripe tomato, some olive oil and flaky sea salt. In fact, the ingredient list is actually the recipe in shorthand. If you want a slightly more elaborate toast, garnish with anchovy fillets, slices of avocado or grilled shrimp. But even in its simplest form, this rustic toast is always satisfying.

Featured in: How to Make a Perfect Piece of Toast

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Ingredients

Yield:2 toasts
  • 2slices of bread from a plain rustic loaf, about ½-inch thick
  • 1garlic clove, peeled
  • 1small ripe red tomato, halved, seeds squeezed out
  • 1tablespoon extra-virgin olive oil
  • Flaky sea salt or fleur de sel
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

148 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 185 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toast the bread on both sides under the broiler, on a stovetop grill or over coals, until it is perfectly browned, with a bit of give in the center, about 1 minute per side.

  2. Step 2

    Pressing down firmly, rub the top of each toast with the garlic. Press the tomato, cut side down, against the toast. Rub to moisten the toast and give it a juicy red color.

  3. Step 3

    Drizzle with olive oil and finish with a tiny sprinkle of sea salt. Serve immediately.

Ratings

4 out of 5
160 user ratings
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Comments

Erika

This is a typical Catalan entree, it is called `pa amb tomaquet`, it also tastes great if you grate the tomato instead of just rubbing it on.

Pambo

A good friend taught me how to prepare this, it is perfection! I grate the tomato flesh and mix in the olive oil and salt.

MaryEllen

I've made this for years, it's simple and delicious. Anchovies crisscrossed on top can be added.

Artkoea

I agree with Alexa on grating the tomato. When I lived in Spain I loved pan de tomate!! Grating it ensures a lot more tomato goodness. Use very good olive oil that you would sip for the best experience

Dots1Hja

We lived in Catalonia in 1969 and my mother was obsessed with pan con tomate. She perfected the recipe on her own. Glad to see both the Catalan language (which was oppressed under Franco who was still in power in 1969) and this recipe revived.

Marcia Burns

Grate the tomato, rather than rubbing it

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