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Easy Pan Con Tomato

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“Entered for safe-keeping, a traditional Catalan dish for a brunch or an outdoor grilled dinner. The number of servings depends on the size of the loaf of bread. Edited 7/06/12 to offer substitution of minced garlic and salt for the garlic salt, for greater authenticity.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 large loaf of crusty peasant bread, cut in thick slices
  • 2 -4 tablespoons olive oil
  • 2 very ripe tomatoes
  • garlic salt, to taste (to taste) or garlic, minced (to taste)
  • salt, to taste (if not using garlic salt)

Directions

  1. Cut thick slices from loaf of bread and toast both sides lightly under the broiler.
  2. Drizzle 1 side of bread slices generously with olive oil.
  3. Cut a very ripe tomato in half. Rub it over the toasted bread, squeezing gently and leaving juice and pulp.
  4. Sprinkle generously with garlic salt (or minced garlic and salt).
  5. Reheat gently under broiler and serve.

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