Pan con Tomate (twisted)

IMG_9500If you have a summer garden, I bet that you have a few tomato plants growing. I, unlike my mom, am one who has little to no patience when it comes to gardening. Luckily, my mom is known to have a green thumb along with practically everyone else on her side of the family. I, on the other hand, had tried to make my own little garden but within a few days, I had resorted to another summer activity that was less labor intensive.

IMG_9504Even though I don’t garden, I do like to go pick fresh salad, ripe cherry tomatoes, and stock up on plenty of herbs. If you didn’t know already, my family is also part of a CSA so we get PLENTY of fresh vegetables every week from both our garden and the farm. But last week, between the CSA and our garden, we felt bombarded with Cherry Tomatoes. Tomatoes, being the plump summer mascot that most, if not all, adore, have endless possibilities when it comes to consumption.

IMG_9512These little red jewels are usually tossed into salads, sliced up for tarts or cooked down for a sauce. But in Spanish Cuisine, they are cooked down for a spread-like-sauce that’s meant to be served on bread. Their Spanish-Style toast is the perfect summer side to serve along with a salad or can be eaten as a snack.

IMG_9516For this recipe, I used cherry tomatoes since I had a lot to use. You can also use larger tomatoes if you have them handy. Also, the original Pan con Tomate is normally uncooked. The process involves grating tomatoes, pulling out the skin, mixing with olive oil, salt and pepper and top over a piece of toasted baguette that’s been rubbed with garlic bread. I find that the recipe below is more portable and still delish when served on a piece of garlic-y baguette.


Pan con Tomate (Twisted)

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 pound tomatoes, I used cherry tomatoes
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • salt and pepper, to taste


Slice the tomatoes into 1/2in pieces.

Over medium high heat, heat the olive oil and garlic. When garlic gets golden, add the tomatoes.

Stirring frequently, mix on high for 5 minutes. Reduce to medium low heat and let simmer for another 15-20 minutes. The longer it simmers, the more flavorful and thicker it becomes. Add salt and pepper, to taste.

Remove from heat and let cool. If you choose to, you can remove the skin. Serve on toasted garlic bread, crackers, etc.

Buen Provecho,


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