Pan con Tomate
Spanish · 8 min · vegetarian, vegan, dairy-free
225 cal
6g protein
30g carbs
9g fat
per serving · estimated
Ingredients
- 4 thick slices rustic country bread
- 2 large ripe tomatoes
- 1 garlic clove
- 3 tbsp extra virgin olive oil
- to taste flaky sea salt
- 1 pinch dried oregano
Method
- Toast the bread slices until golden and crisp, about 3 minutes.
- Rub the cut face of the garlic clove lightly over each warm slice.
- Halve the tomatoes and rub the cut side firmly onto the bread so the pulp soaks in, discarding the skins.
- Drizzle generously with olive oil and finish with flaky salt and a pinch of oregano.
- Serve immediately while the toast is still crisp.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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