Pan con Tomate
This Pan con Tomato recipe has a lovely combination of garlic and tomato with our Gran Luchito Chipotle Paste. It’s a really great and pretty healthy breakfast dish or an amazing BBQ side dish.
Try serving this Pan con Tomato as a side to our chipotle prawns or our chipotle steak salad.
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Prep time
12 mins
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Cook time
13 mins
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Total time
25 mins
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Ideal for
Breakfast -
Make it
Mexican -
Serves
2
Nutrition: Per serving
kcal 137 fat 7.2g saturates 1.3g carbs 2.7g sugars 1.3g fibre 0.4g protein 15.8g salt 8.9g
Found in the
Mexican Section
Ingredients
- 4–5 ripe tomatoes
- 1 tablespoon olive oil, plus extra virgin olive oil for finishing
- 2 garlic cloves, roughly chopped
- 1 teaspoon Gran Luchito Chipotle Paste
- 3 anchovies
- ½ tablespoon balsamic vinegar
- 2 slices of thick-cut bread
- A small handful of finely grated Parmesan cheese
- 1 tablespoon finely snipped chives
- Salt and freshly ground black pepper
How to make it
- Use a grater to pulp the tomatoes, discarding the skins.
- Push the pulp through a fine sieve, retaining both the tomato water, the flesh and seeds.
- Heat the olive oil in a frying pan over a low–medium heat, then add the garlic, Gran Luchito Chipotle Paste and the whole anchovies. Stir and cook for about 5 minutes until garlic is softened, but not browned.
- Add the tomato water and turn up the heat. Continue to cook, stirring occasionally, until the water has mostly cooked away.
- Add the balsamic vinegar and stir well. It should be a very thick sauce.
- Remove from the heat and combine with the tomato pulp. Season to taste with salt and pepper.
- Toast the bread, then spread the tomato over the toast, drizzle with a little extra virgin olive oil, sprinkle with a little more pepper, the Parmesan and some chives.
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