Pan con tomate, meaning bread with tomato, is a simple yet iconic dish from the Catalonia region of Spain. Though it seems basic, the combination of crisp bread, ripe tomatoes, olive oil, garlic and salt epitomizes the flavors of Mediterranean cuisine.

Tomatoes contain lycopene, an antioxidant that has been linked to reducing the risk of prostate cancer. This easy meal can also be paired with a grilled protein like fish or chicken, making it an ideal weeknight dinner. 

Ingredients

1 loaf of ciabatta bread, or similar hearty bread

3 tomatoes, large and very ripe tomatoes, stems removed

¼ cup extra virtual olive oil

2 garlic cloves, halved

Sea salt, to taste

Splash of lime juice, optional

Directions

1. Position an oven rack about 6 inches away from the broiler heat source in the oven and prepare 2 large sheet pans with parchment paper or aluminum foil.

2. Slice the bread loaf in half lengthwise.

3. Slice the bread into approximately 2” wide slices, 12 slices total, and arrange between sheet pans.

4. Grate the tomatoes using the large holes of a box grater into a large bowl. Season the tomato puree with salt and a splash of lime juice if using; set aside.

5. Turn on the broiler function for the oven.

6. Brush the bread generously with extra virgin olive oil and broil for 3 minutes or until the bread is lightly golden brown. 7. When the bread is done, rub the garlic clove halves over the hot bread, and spread the grated tomato mixture on each slice.

Nutrition facts

Serving size: 1 slice

Calories: 140