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Tomato Toast with Olive Oil recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Tomato Toast with Olive Oil

by Dabney Gough
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

This simple yet utterly delicious dish, also known as pan con tomate, may well be Spain’s national breakfast (it's also terrific as part of a tapas spread). Choose tomatoes that are ripe but still fairly firm; they stand up to grating better than very soft ones. Serves 4 Yields 4 pieces

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients tomatoes olive oil sea salt more more
6 medium firm-ripe tomatoes
2 Tbs. extra-virgin olive oil, more for drizzling
1 tsp. fine sea salt
1 baguette, halved crosswise and then lengthwise

Position an oven rack 6 inches from the broiling element and heat the broiler on high.

Cut the tomatoes in half crosswise and use your fingers to remove and discard the seeds. Grate the cut sides of the tomatoes on the large holes of a box grater. Discard the remaining skins. In a fine sieve, gently press on the tomato pulp with a spoon to remove excess liquid. Transfer the tomato pulp to a bowl and stir in the olive oil and salt.

Broil the baguette pieces, cut side up, until golden. Spread the tomato pulp over the bread, drizzle with a little more oil, and serve.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 9; Monounsaturated Fat (g): 5; Carbohydrates (g): 44; Polyunsaturated Fat (g): 1; Sodium (mg): 1020; Cholesterol (mg): 0; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 112 , pp. 71
July 7, 2011

user reviews

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Star Star Star Star Star by amflepe, 8/25/2011Rub the toasted bread with garlic. Rub the tomatoes, cut in half, directly into the bread,with the seeds. Pour the olive oil on top. You can add salt or cover the bread with slices of "jamón serrano"(parma ham is the italian light version of it). Your recipe is much cleaner, but not as traditional
Star Star Star Star Star by cheese1227, 8/23/2011This is perfect!