Recipes · Cooking tips · Techniques

Tomato Bread

Tomato Bread

Tomato bread, or pan con tomate, is a Spanish dish, usually served as an appetizer, dinner accompaniment, or snack. It’s a combination of toasted bread that’s rubbed with a garlic clove and topped with olive oil, fresh tomatoes and salt.

 

In this recipe we take a simple pan con tomate and dress it up for a party. Instead of crusty bread, we use flaky puff pastry, that’s brushed with a delicious butter, olive oil and garlic spread. Then it’s topped with thin tomato slices, sprinkled with oregano and baked until golden. For more easy and delicious appetizer ideas, check out this baked brie and roasted garlic or these andouille sausage puffs. Enjoy!

 

To make this tomato bread recipe, you’ll need

 

2 Sheets Puff Pastry, (17.3 oz. package), thawed to package directions

4 Medium Tomatoes (18 thin slices)

2 tablespoons Butter, room temperature

2 tablespoons Extra Virgin Olive Oil

1 Large Garlic Clove, grated, or finely minced

1½ teaspoons Kosher Salt

½ teaspoon, Black Pepper

Flour, for the work surface

Pinch of Dried Oregano

 

You’ll also need

3 Large baking sheets

Paper towels

Parchment paper

Pastry brush

Spatula

 

Instructions

 

Use tomatoes that aren’t too big. Make sure they’re not too ripe either, or it will be really difficult to slice them thin. We used medium sized vine ripe tomatoes.

Four Medium Vine Ripe Tomatoes on a wood cutting board

 

Prep Work

 

Defrost the puff pastry according to package directions. While it defrosts, prepare the remaining ingredients.

 

Line two large baking sheets with parchment paper.

 

Preheat oven to 400°F

 

Slice the tomatoes as thin as you can without them falling apart. You’ll need 18 slices. We used about 3½ medium tomatoes. Any slices that were too thin, or thick, I chopped up and refrigerated for a lunch salad.

 

Place the sliced tomatoes on a large baking sheet that’s lined with a couple of layers of paper towels. Place the tomatoes side by side, do not stack. We need a lot of the moisture of the tomatoes to wick away.

 

When they’re all arranged, cover them with another paper towel. Just place the paper towel on top, don’t press it down so the tomatoes don’t stick to it.

Sliced Tomatoes arranged on Paper Towels

 

Make the garlic butter

 

Combine the softened butter, olive oil, grated garlic, salt and black pepper. Stir the garlic butter until combined.

 

Make the Tomato Bread

 

Lightly flour your work surface and roll out the puff pastry until it’s approximately 10×10 inches.

 

Brush the puff pastry sheet with the garlic butter. Brush the entire sheet from end to end.

Brushing Garlic Butter on Puff Pastry using a pastry brush

 

1 – Arrange 9 tomato slices on each puff pastry sheet, leaving room on the edges and in between the tomato slices. Transfer the tomatoes to the puff pastry with a spatula so they stay mostly intact. If some of the seeds stay behind, just pick them up and arrange them in the empty space.

 

2 – Slice the each puff pastry into 9 squares. Use a very sharp knife, or a pizza cutter works well too.

 

3 – Use a spatula to transfer the puff pastry to a baking sheet lined with parchment paper. Space them out so they’re not touching and they have room to puff.

Tomato Bread Appetizer how to instructions with three pictures

 

Once arranged on the baking sheet, sprinkle each square with just a little bit of dried oregano.

 

Bake the tomato bread for 6 minutes. Then rotate the pans (top to bottom, bottom to top) and bake 6 more minutes. Check if the pastry is puffed and golden. Bake for another 2-3 minutes if needed. At this point, keep an eye on them. Peek in every minute or two so they don’t go too far.

 

Serve the tomato bread warm. Enjoy!

Tomato Bread puff pastry cut into squares with a thin slice of tomato in the center

 

Tomato Bread puff pastry cut into squares with a thin slice of tomato in the center
Print Recipe
5 from 1 vote

Tomato Bread

In this recipe we take a simple pan con tomate and dress it up for a party. Instead of crusty bread, we use flaky puff pastry, that’s brushed with a delicious butter, olive oil and garlic spread. Then it’s topped with thin tomato slices, sprinkled with oregano and baked until golden.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: Spanish
Keyword: easy appetizers
Servings: 6
Calories: 540kcal

Ingredients

  • 2 Sheets Puff Pastry (17.3 oz. package), thawed to package directions
  • 4 Medium Tomatoes 18 thin slices
  • 2 tablespoons Butter room temperature
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Large Garlic Clove grated, or finely minced
  • teaspoons Kosher Salt
  • ½ teaspoon Black Pepper
  • Flour for the work surface
  • Pinch of Dried Oregano

You’ll also need

  • 3 Large baking sheets
  • Paper towels
  • Parchment paper
  • Pastry brush
  • Spatula

Instructions

Prep Work

  • Defrost the puff pastry according to package directions.
  • Line two large baking sheets with parchment paper.
  • Preheat oven to 400°F
  • Slice the tomatoes as thin as you can without them falling apart. You’ll need 18 slices.
  • Place the sliced tomatoes on a large baking sheet that’s lined with a couple of layers of paper towels. Place the tomatoes side by side, do not stack.
  • When they’re all arranged, cover them with another paper towel. Just place the paper towel on top, don’t press it down so the tomatoes don’t stick to it.

Make the garlic butter

  • Combine the softened butter, olive oil, grated garlic, salt and black pepper. Stir the garlic butter until combined.

Make the Tomato Bread

  • Lightly flour your work surface and roll out the puff pastry until it’s approximately 10x10 inches.
  • Brush the puff pastry sheet with the garlic butter. Brush the entire sheet from end to end.
  • Arrange 9 tomatoes on each puff pastry sheet, leaving room on the edges and in between the tomato slices.
  • Transfer the tomatoes to the puff pastry with a spatula so they stay mostly intact. If some of the seeds stay behind, just pick them up and arrange them in the empty space.
  • Slice each puff pastry sheet into 9 squares. Use a very sharp knife, or a pizza cutter works well too.
  • Use a spatula to transfer the puff pastry to a baking sheet lined with parchment paper. Space them out so they’re not touching and they have room to puff.
  • Once arranged on the baking sheet, sprinkle each square with just a little bit of dried oregano.
  • Bake the tomato bread for 6 minutes. Then rotate the pans (top to bottom, bottom to top) and bake 6 more minutes. Check if the pastry is puffed and golden. Bake for another 2-3 minutes if needed.
  • Serve the tomato bread warm.

Notes

Use tomatoes that aren’t too big. Make sure they’re not too ripe either, or it will be really difficult to slice them thin.
 
Use a spatula to transfer the puff pastry to a baking sheet lined with parchment paper.

Nutrition

Calories: 540kcal | Carbohydrates: 40g | Protein: 6g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 10mg | Sodium: 822mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 11.4mg | Calcium: 16mg | Iron: 2.3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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