The most delicious pan con tomate - a classic Spanish dish. Big juicy tomatoes and garlic on crispy sourdough bread. Recipe By MOB Contributor Thomas Straker.
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Serves
4
Tomato
Sourdough
Garlic
Salt
Olive Oil
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
The higher quality and riper the tomatoes the better this one will taste. We used the bulls heart variety of tomatoes.
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content.
Serves
4
Tomato
Sourdough
Garlic
Salt
Olive Oil
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Chop your tomatoes in half and grate them into a bowl. Pour in a big glug of olive oil, season with salt to taste and stir together.
Step 2.
Thinly slice your sourdough into 1cm thick pieces. Allow for two slices per person.
Step 3.
Place a pan over a medium heat and pour in a large glug of oil.
Step 4.
Add two slices of bread and fry until golden brown and crisp. Flip and repeat on the other side.
Step 5.
Peel your garlic, remove the fried sourdough from the pan and brush over with the raw garlic.
Step 6.
Spread a generous amount of your tomatoes over the sourdough. Drizzle over a small glug of olive oil and tuck in!
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Notes (1)
C
Conor M.
7 months ago
Grab some fresh toms and do this dish
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