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RECIPE
8 INGREDIENTS7 STEPS15MIN

Pan con Tomate

4.5
2 Ratings

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One of the most iconic dishes found throughout Spain. It can be the basis of a typical Spanish breakfast or served as a tapa along with jamón or anchovies. The recipe is so simple, it can hardly be considered a recipe at all.
15MIN
Total Time

Julia Eats

Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 clove
Large  Garlic
2 lb
1 Tbsp
Extra-Virgin Olive Oil
to taste
Salt and Pepper
1 dash
Crushed Red Pepper Flakes
(optional)
to taste
Rustic Bread , sliced
to taste
Extra-Virgin Olive Oil
to taste

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Nutrition Per Serving

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CALORIES
146
FAT
7.4 g
PROTEIN
4.5 g
CARBS
19.3 g

Cooking Instructions

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Step 1
Grate Garlic (1 clove) over the small holes of a box grater into a bowl.
Step 2
Cut Tomato (2 pound) in halves or quarters and remove tough cores. With the skin side against your palm, grate the tomato over the large holes of a box grater.
Step 3
If desired, transfer grated tomato pulp into a sieve to drain excess liquid, do not press. Remove any large bits of tomato core.
Step 4
Season tomato pulp with Extra-Virgin Olive Oil (1 tablespoon), Crushed Red Pepper Flakes (1 dash), Salt and Pepper (to taste).
Step 5
Toast Rustic Bread (to taste) and drizzle with good Extra-Virgin Olive Oil (to taste).
Step 6
Top bread with grated tomato mixture.
Step 7
Finish with a sprinkle of Sea Salt (to taste).

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Nutrition Per Serving
Calories
146
% Daily Value*
Fat
7.4 g
9%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
19.3 g
7%
Fiber
3.2 g
11%
Sugars
11.3 g
--
Protein
4.5 g
9%
Sodium
50.5 mg
2%
Vitamin D
--
--
Calcium
56.2 mg
4%
Iron
3.1 mg
17%
Potassium
1002.9 mg
21%
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