Tomato Bread?  
Spanish Pan con Tomate?
Does it matter?
As Long As It's Delicious

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.

Tomato Bread (Spanish Pan con Tomate)

Prep Time: 10 Minutes   Cook Time: 5 Minutes   Serving: 4-6

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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

  1. Preheat oven at 450F
  2. Single layer baguette on a baking sheet
  3. Toast baguette in oven for 5 minutes
  4. Preheat extra virgin olive oil in a medium skillet at medium heat
  5. Add garlic and let it infuse the oil about a minute
  6. Don't burn the garlic (If the oil is too hot, take the skillet away from the heat source)
  7. Add tomatoes and salt
  8. Cook about 2-3 minutes
  9. Add parsley
  10. Quick stir and serve with baguette

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