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Pan Con Tomate
Chef Tripti
Pan con Tomate with green heirloom tomatoes, jalapenos and red onions. A quick, simple but delicious snack.
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Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer, Breakfast, Side Dish, Snack
Cuisine
Spanish
Servings
2
people
Calories
467
kcal
Equipment
Digital scales
Ingredients
Metric
US Customary
1x
2x
3x
4
slices
Sourdough or similar bread
90
gms
Green Heirloom tomato or any large tomato
approximately four tomatoes
15
gms
Pickled jalapeno peppers
15
gms
Red onion
4
gms
Garlic clove
one garlic clove
1
teaspoon
Flaky sea salt
25
ml
Olive oil
about 2 tablespoon
Instructions
Wash and pat dry the tomatoes and grate using the large side of the grater.
Separate the layers of the onion and chop them as finely as you can.
Finely chop pickled jalapeno peppers
Peel the garlic clove and set aside.
Transfer the grated tomatoes to a sieve and drain the excess juice. Then transfer the pulp to a bowl and drink the juice.
Add the chopped red onion, chopped jalapeno peppers, salt and olive oil to the tomatoes and mix.
Heat a pan over medium heat and add some olive oil to it.
Toast the bread until golden on each side.
Rub the garlic clove on one side of the bread and add a spoon of the tomato mixture.
Garnish as desired with coriander or parsley. Optional but highly recommended.
Serve immediately.
Nutrition
Calories:
467
kcal
(23%)
Carbohydrates:
70
g
(23%)
Protein:
15
g
(30%)
Fat:
15
g
(23%)
Saturated Fat:
2
g
(13%)
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
9
g
Sodium:
2082
mg
(91%)
Potassium:
275
mg
(8%)
Fiber:
4
g
(17%)
Sugar:
8
g
(9%)
Vitamin A:
417
IU
(8%)
Vitamin C:
12
mg
(15%)
Calcium:
80
mg
(8%)
Iron:
6
mg
(33%)
NOTES
Nutritional information is per serving. It is a guideline only generated by the Spoonacular API.
Keyword
Heirloom Tomatoes, Jalapenos, Pan con Tomate, Red onion, Sourdough, Tomato bread
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