Pan con Tomate' y Anchoa—Garlic, Olive Oil, and Fresh Tomato on Toasted Bread
- Preparing Time: -
- Total Time: -
- Served Person: serves 4
- kosher or sea salt
- 1 1/2 pounds very ripe and flavorful tomatoes, preferably plum tomatoes, split in halves crosswise
- 2 large garlic cloves, mashed to a paste
- 4 tablespoons best-quality fruity extra virgin olive oil, plus more for drizzling
- good-quality french-style loaf, split in half and halves cut into 4-inch lengths
- 8 to 16 best-quality anchovy fillets, preferably jarred, optional
Preparation With a coarse grater held over a bowl grate the tomatoes down to the skin. Pour off any excess liquid. Add the garlic, olive oil, and salt to taste (the mixture should be well seasoned). Let sit for a few minutes to meld flavors. Lightly toast the split bread and drizzle with olive oil. Pour the tomato mixture into a serving bowl and arrange the bread and anchovies, if using, on plates. Let each guest spread the tomato mixture on the bread and top it off with one or two anchovy fillets. Per serving: 170.0 calories, 130.0 calories from fat, 14.0g total fat, 2.0g saturated fat, 0.0mg cholesterol, 130.0mg sodium, 9.0g total carbs, 2.0g dietary fiber, 7.0g sugars, 3.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database La Cocina de Mamá by Penelope Casas © 2005 by Penelope Casas. Published by Broadway Books. All Rights Reserved. PENELOPE CASAS is a frequent contributor to the New York Times, Gourmet, Bon Appetit, Food & Wine, Fine Cooking, and Condé Nast Traveler. Casas is also a consultant and lecturer on Spain, a guest speaker at the Smithsonian and the National Geographic Society, and an adjunct professor at New York University. In recognition of her efforts on behalf of Spain, the Spanish government awarded her the National Prize of Gastronomy, the Medal of Touristic Merit, and named her Dame of the Order of Civil Merit. She and her husband have led gastronomic tours of Spain for more than twenty years. They live in New York City.
Preparation With a coarse grater held over a bowl grate the tomatoes down to the skin. Pour off any excess liquid. Add the garlic, olive oil, and salt to taste (the mixture should be well seasoned). Let sit for a few minutes to meld flavors. Lightly toast the split bread and drizzle with olive oil. Pour the tomato mixture into a serving bowl and arrange the bread and anchovies, if using, on plates. Let each guest spread the tomato mixture on the bread and top it off with one or two anchovy fillets. Per serving: 170.0 calories, 130.0 calories from fat, 14.0g total fat, 2.0g saturated fat, 0.0mg cholesterol, 130.0mg sodium, 9.0g total carbs, 2.0g dietary fiber, 7.0g sugars, 3.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database La Cocina de Mamá by Penelope Casas © 2005 by Penelope Casas. Published by Broadway Books. All Rights Reserved. PENELOPE CASAS is a frequent contributor to the New York Times, Gourmet, Bon Appetit, Food & Wine, Fine Cooking, and Condé Nast Traveler. Casas is also a consultant and lecturer on Spain, a guest speaker at the Smithsonian and the National Geographic Society, and an adjunct professor at New York University. In recognition of her efforts on behalf of Spain, the Spanish government awarded her the National Prize of Gastronomy, the Medal of Touristic Merit, and named her Dame of the Order of Civil Merit. She and her husband have led gastronomic tours of Spain for more than twenty years. They live in New York City.
