This tomato bread recipe was inspired by a dish I tried many years ago in a Spanish restaurant in Hong Kong. It is very similar to the Spanish Pan on Tomate recipe.
The difference between the traditional Spanish recipe and this is that I kept the tomatoes in shape instead of purée.
Prep Time: 10 Minutes Cook Time: 5 Minutes Serving: 4-6
1 loaf baguette (slice about 1" thick; I used Vienna baguette on the day I took this pic)
5 Vine tomatoes (seeded and dice)
1 cup Extra Virgin Olive Oil
1 Clove Minced Garlic
½ teaspoon Dried Parsley
1 pinch of salt
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