pan con tomate recipe
The Best pan con tomate recipe
Classic Pan Con Tomate with Garlic
A simple, rustic Spanish bread topped with a tangy tomato sauce and fresh garlic, perfect for brunch or a light meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm water
- 1 cup ripe tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. In a mixing bowl, dissolve yeast in warm water. Let sit for 5 minutes until foamy. -
2
Mix flour and salt in a separate bowl. Gradually add the yeast mixture, stirring until a soft dough forms. -
3
Knead the dough for 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 30 minutes. -
4
Preheat oven to 425°F again. Roll out the dough into a 12-inch circle on a floured surface. -
5
Heat olive oil in a small pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. -
6
Spread tomato sauce evenly over the rolled-out dough. Sprinkle with grated Parmesan if using. -
7
Cut the dough into wedges, place them on a baking sheet, and bake for 15–20 minutes until golden brown.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pan Con Tomate with Garlic Works
❓ Frequently Asked Questions About Pan Con Tomate with Garlic
1. What is the best way to store leftover pan con tomate?
Store any unused portion in an airtight container in the fridge for up to two days. Reheat gently in a skillet over low heat until warmed through, adding a splash of olive oil if the bread becomes too dry.
2. Can I substitute fresh tomatoes for canned?
Yes, but adjust the cooking time. If using fresh, halve and seed them, then simmer until soft (about 10–12 minutes) instead of the 5-minute simmer in the recipe. Fresh tomatoes may release more liquid, so you may need to reduce slightly afterward.
3. Why does the bread get crispy?
The crispiness comes from two things: the warm olive oil bath while toasting the bread and the caramelization of the tomatoes. Toasting the bread first ensures it’s dry enough to absorb oil without turning soggy, while the tomatoes add natural sweetness that deepens as it cooks.
4. Is this recipe suitable for gluten-free bread?
Traditionally, pan con tomate relies on bread that contains gluten. If using gluten-free bread, toast it first to mimic the crispy texture, but note that the texture may differ slightly—it could be slightly softer or less uniform.
