Pan con Tomate

This Pan con Tomato recipe has a lovely combination of garlic and tomato with our Gran Luchito Chipotle Paste. It’s a really great and pretty healthy breakfast dish or an amazing BBQ side dish.

Try serving this Pan con Tomato as a side to our chipotle prawns or our chipotle steak salad.

Prep time

12 mins
Cook time

13 mins
Total time

25 mins
Ideal for

Breakfast
Make it

Mexican
Serves

2

Nutrition: Per serving

kcal 137 fat 7.2g saturates 1.3g carbs 2.7g sugars 1.3g fibre 0.4g protein 15.8g salt 8.9g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

Ingredients

4–5 ripe tomatoes
1 tablespoon olive oil, plus extra virgin olive oil for finishing
2 garlic cloves, roughly chopped
1 teaspoon Gran Luchito Chipotle Paste
3 anchovies
½ tablespoon balsamic vinegar
2 slices of thick-cut bread
A small handful of finely grated Parmesan cheese
1 tablespoon finely snipped chives
Salt and freshly ground black pepper

How to make it

Use a grater to pulp the tomatoes, discarding the skins.
Push the pulp through a fine sieve, retaining both the tomato water, the flesh and seeds.
Heat the olive oil in a frying pan over a low–medium heat, then add the garlic, Gran Luchito Chipotle Paste and the whole anchovies. Stir and cook for about 5 minutes until garlic is softened, but not browned.
Add the tomato water and turn up the heat. Continue to cook, stirring occasionally, until the water has mostly cooked away.
Add the balsamic vinegar and stir well. It should be a very thick sauce.
Remove from the heat and combine with the tomato pulp. Season to taste with salt and pepper.
Toast the bread, then spread the tomato over the toast, drizzle with a little extra virgin olive oil, sprinkle with a little more pepper, the Parmesan and some chives.