Pan Con Tomate Y Anchoa Garlic Olive Oil And Fresh Tomato On Toasted Bread Recipes

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL

Provided by Rebekah Peppler

Categories Sandwich Appetizer Breakfast Kid-Friendly Quick & Easy Lunch Spring Summer Anchovy Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 6 Servings

Number Of Ingredients 6

Spanish-Style Tomato Toast with Garlic and Olive Oil image

Steps:

Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.

Ingredients

6 oil-packed anchovy fillets, finely chopped
1/3 cup extra-virgin olive oil
1 pound very ripe tomatoes (about 3 medium)
2 garlic cloves, halved
6 thick slices crusty white bread (such as country bread), well toasted
Smoked sea salt

SEAMUS MULLEN'S PAN CON TOMATE

Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find. Microplane some garlic into it. Add salt and a big drizzle of fruity Spanish olive oil, then a little less of sherry vinegar. You'll heap this mixture onto a few thick slices of bread, and then scrape most of the tomato off. Add more olive oil and sprinkle with flaky sea salt.

Provided by Sam Sifton

Categories easy, quick, appetizer

Time 15m

Yield Serves4-6

Number Of Ingredients 7

Seamus Mullen's Pan Con Tomate image

Steps:

Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with kosher salt, the olive oil and the vinegar, and stir lightly to combine.
Toast or grill the bread until it is lightly charred.
Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, then serve immediately.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 178 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 best-quality tomatoes, very ripe
4 cloves garlic, peeled
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, ideally Spanish, plus extra for finishing
2 tablespoons sherry vinegar
4-6 slices thick-cut crusty bread
Maldon sea salt or other flaky salt, to taste

PANEER CON TOMATE

Pan con tomate, the Spanish dish of grated tomato on grilled or toasted bread, is summery and extremely satisfying. Grating a tomato somehow emphasizes everything delicious about it, heightening sweetness and acidity. Paneer con tomate is built on the same principle, but swaps the bread for pieces of crisp-edged, lightly fried cheese. Here, the tomato pulp is seasoned not with olive oil, but with a glug of coconut oil infused with mustard seeds and curry leaves. If you've got homemade paneer, which is looser and softer, then there's no need to fry it.

Provided by Tejal Rao

Categories easy, for two, quick, snack, appetizer

Time 15m

Yield 2 servings, as a snack or appetizer

Number Of Ingredients 8

Paneer con Tomate image

Steps:

Using the large holes of a box grater, grate the tomatoes directly over a serving plate, pressing down with your palm so that all of the pulp goes through, and you're left with just the thin outer skin. Get rid of the skin and season the pulp generously with the salt and pepper.
Cut the paneer into strips about 1-inch thick, then rotate the block and cut the strips to make bite-size squares.
Heat 1 tablespoon oil in a large nonstick pan over medium and add the paneer, letting it brown lightly, about 1 minute. Flip the pieces to get the other side a little brown, about 1 minute, then pile the paneer onto the tomato pulp.
In the same pan, heat the remaining 2 tablespoons oil, then add the mustard seeds and cumin seeds. When the mustard seeds start to pop, crumple the curry leaves and add them to the pan, shaking it gently to sauté the leaves. Tip it all directly over the paneer and serve warm, or at room temperature.

Ingredients

1 to 2 big, ripe tomatoes
1/2 teaspoon flaky salt
A few grinds of black pepper
1 (6- to 8-ounce) block firm paneer
3 tablespoons coconut oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1 sprig curry leaves (preferably fresh)

GARLICKY TOMATO TAPAS (PAN CON TOMATE Y ANCHOA)

Make and share this Garlicky Tomato Tapas (Pan Con Tomate Y Anchoa) recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Garlicky Tomato Tapas (Pan Con Tomate Y Anchoa) image

Steps:

Grate tomatoes and allow juice to drain away in a colander.
Mix tomatoes, garlic paste, olive oil and salt together in a bowl.
Toast bread slices and drizzle with olive oil.
Serve bread with tomatoes and anchovies on the side, allowing guests to top bread slices with tomato and anchovy.

Nutrition Facts : Calories 76, Fat 6.9, SaturatedFat 1, Sodium 4.5, Carbohydrate 3.6, Fiber 1, Sugar 2.2, Protein 0.8

Ingredients

1 1/2 lbs very ripe tomatoes, split in halves crosswise
2 teaspoons garlic paste
4 tablespoons extra virgin olive oil, plus more for drizzling
kosher salt or sea salt
French bread, split in half and halves cut in 4-inch lengths
8 -16 anchovy fillets (preferably jarred) (optional)

EASY PAN CON TOMATO

Entered for safe-keeping, a traditional Catalan dish for a brunch or an outdoor grilled dinner. The number of servings depends on the size of the loaf of bread. Edited 7/06/12 to offer substitution of minced garlic and salt for the garlic salt, for greater authenticity.

Provided by KateL

Categories Breads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Easy Pan Con Tomato image

Steps:

Cut thick slices from loaf of bread and toast both sides lightly under the broiler.
Drizzle 1 side of bread slices generously with olive oil.
Cut a very ripe tomato in half. Rub it over the toasted bread, squeezing gently and leaving juice and pulp.
Sprinkle generously with garlic salt (or minced garlic and salt).
Reheat gently under broiler and serve.

Nutrition Facts : Calories 70.7, Fat 6.9, SaturatedFat 0.9, Sodium 3.2, Carbohydrate 2.4, Fiber 0.7, Sugar 1.6, Protein 0.5

Ingredients

1 large loaf of crusty peasant bread, cut in thick slices
2 -4 tablespoons olive oil
2 very ripe tomatoes
garlic salt, to taste (to taste) or garlic, minced (to taste)
salt, to taste (if not using garlic salt)

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Pan Con Tomate Y Anchoa Garlic Olive Oil And Fresh Tomato On Toasted Bread Recipes

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL

SEAMUS MULLEN'S PAN CON TOMATE

PANEER CON TOMATE

GARLICKY TOMATO TAPAS (PAN CON TOMATE Y ANCHOA)

Make and share this Garlicky Tomato Tapas (Pan Con Tomate Y Anchoa) recipe from Food.com.

EASY PAN CON TOMATO

Entered for safe-keeping, a traditional Catalan dish for a brunch or an outdoor grilled dinner. The number of servings depends on the size of the loaf of bread. Edited 7/06/12 to offer substitution of minced garlic and salt for the garlic salt, for greater authenticity.

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