Pan con Tomate: Difference between revisions

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|title=Pan con Tomate, Spanish recipe
|title=Pan con Tomate, Spanish recipe  
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|keywords=Pan con Tomate recipe Spanish recipes from The cook's Wiki
|keywords=#pancontomate #toasted #olive #oliveoil #garlic #tomato #ciabatta #sausages #belazu #anchovyfillets #olives
|description=Either George Bennell or Adam Wells writes: "We first discovered this traditional Catalonian dish when we visited our olive groves.
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/8/8d/Pan_con_Tomate_recipe.jpg
|description=Either George Bennell or Adam Wells writes: "We first discovered this traditional Catalonian dish when we visited our olive groves
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<!-- /seo -->Either George Bennell or  Adam Wells writes: "We first discovered this traditional Catalonian dish when we visited our [[Olive|olive]] groves. We often go early in the morning just as the sun is coming up to see the [[Olives|olives]] on the trees.
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Maybe it sounds odd, but with local [[Sausages|sausages]], some strong black [[Coffee|coffee]] and our beautiful olive groves laid out before us this is a pretty sublime dish - and not one that should be restricted to breakfast. A good [[Olive oil|olive oil]] is key - try using our Early Harvest [[Olive]] [[Oil]] from Catalonia.
 
Leopold Pomes, author of the Theory and Practice of [[Bread]] with [[Tomato]] (1984) claims this was invented by a painter who wanted to combine the colours of the sunset on an edible base. It’s more likely this tasty delicacy was created by an inventive Catalan wanting to use up the previous day’s bread."
{{recipesummary
{{recipesummary
|ImageComment = Pan con Tomate (y anchoas)
|TotalCalories = 682
|PortionCalories = 170
|DatePublished=17th January 2013
|Author=JuliaBalbilla
|ImageComment = Pan con Tomate (y anchoas)
  |Servings = Serves 4
  |Servings = Serves 4
  |Difficulty = 1
  |Difficulty = 1
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  |PrepTime = 3 minutes
  |PrepTime = 3 minutes
  |CookTime = 3 minutes
  |CookTime = 3 minutes
  |Image = [[Image:Pan con Tomate recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Pan con Tomate recipe.jpg|thumb|middle|none|alt=Electus]]
 
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Either George Bennell or  Adam Wells writes: "We first discovered this traditional Catalonian dish when we visited our [[Olive|olive]] groves. We often go early in the morning just as the sun is coming up to see the [[Olives|olives]] on the trees.
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Not bad</span>''


Maybe it sounds odd, but with local [[Sausages|sausages]], some strong black [[Coffee|coffee]] and our beautiful olive groves laid out before us this is a pretty sublime dish - and not one that should be restricted to breakfast. A good [[Olive oil|olive oil]] is key - try using our Early Harvest [[Olive]] [[Oil]] from Catalonia.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>


Leopold Pomes, author of the Theory and Practice of [[Bread]] with [[Tomato]] (1984) claims this was invented by a painter who wanted to combine the colours of the sunset on an edible base. It’s more likely this tasty delicacy was created by an inventive Catalan wanting to use up the previous day’s bread."
<span class="reviewDesc">Just needs a bit of cheese with it.</span>
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span>
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{{RecipeIngredients
{{RecipeIngredients
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| [[Belazu]] Early Harvest [[Extra virgin olive oil|extra virgin olive oil]]  
| [[Belazu]] Early Harvest [[Extra virgin olive oil|extra virgin olive oil]]  
| [[Sea Salt|sea salt]]
| [[Sea Salt|sea salt]]
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===Method===
===Method===
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Garnish with [[anchovy fillets]].
Garnish with [[anchovy fillets]].


{{Template:Belazu attribution}}
===Belazu products used in this recipe===
* [http://www.mybelazu.com/details/early-harvest.html Belazu Early Harvest Extra Virgin Olive Oil Unfiltered]
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[[Category:Grilled, griddled or barbecued]]
[[Category:Grilled, griddled or barbecued]]
[[Category:Toasted]]
[[Category:Toasted]]
{{Template:Belazu attribution}}


===Belazu products used in this recipe===
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pancontomate|#pancontomate]] [[Special:Search/toasted|#toasted]] [[Special:Search/olive|#olive]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/garlic|#garlic]] [[Special:Search/tomato|#tomato]] [[Special:Search/ciabatta|#ciabatta]] [[Special:Search/sausages|#sausages]] [[Special:Search/belazu|#belazu]] [[Special:Search/anchovyfillets|#anchovyfillets]] [[Special:Search/olives|#olives]]
* [http://www.mybelazu.com/details/early-harvest.html Belazu Early Harvest Extra Virgin Olive Oil Unfiltered]
</code><!-- /footer hashtags -->

Latest revision as of 15:13, 20 December 2021

Either George Bennell or Adam Wells writes: "We first discovered this traditional Catalonian dish when we visited our olive groves. We often go early in the morning just as the sun is coming up to see the olives on the trees.

Maybe it sounds odd, but with local sausages, some strong black coffee and our beautiful olive groves laid out before us this is a pretty sublime dish - and not one that should be restricted to breakfast. A good olive oil is key - try using our Early Harvest Olive Oil from Catalonia.

Leopold Pomes, author of the Theory and Practice of Bread with Tomato (1984) claims this was invented by a painter who wanted to combine the colours of the sunset on an edible base. It’s more likely this tasty delicacy was created by an inventive Catalan wanting to use up the previous day’s bread."

Pan con Tomate
Electus
Pan con Tomate (y anchoas)
Servings:Serves 4
Calories per serving:170
Ready in:6 minutes
Prep. time:3 minutes
Cook time:3 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:17th January 2013

Best recipe review

Not bad

4/5

Just needs a bit of cheese with it. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Take a piece of the toasted ciabatta and rub the cut edge of the garlic over its surface. Then rub the cut side of a tomato quarter over the toast until it softens with the tomato pulp. Drizzle olive oil on top and sprinkle with sea salt.
  2. Repeat with the remaining toast and serve.

Variations

Garnish with anchovy fillets.

This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

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