Pan Con Tomate - Catalan Tomato Rubbed Bread Recipe

Preheat the oven to 210° C (410° F) using the bake and broil option.

Cut the baguette into diagonal slices, about 1 inch thick.

Place the sliced bread in the oven and drizzle a little olive oil on each slice.

Bake the bread in the oven for about 2 to 3 minutes until slightly toasted.

Slice the ripe tomatoes in half and set aside.

Cut the garlic cloves in half, resulting in four pieces.

After 3 minutes, check the bread and remove it from the oven when it's perfectly toasted.

Rub each piece of bread with a half garlic clove, covering every corner.

Rub the halved tomatoes on the garlic-rubbed bread, ensuring to get the tomato juices on it.

Sprinkle a little sea salt on each piece of bread.

Add finely chopped parsley for color on top of the bread.

Drizzle extra virgin olive oil on top of each piece of bread.

Equipment Needed

Dietary

Allergens