Pan Tomate

Photo: David Malosh

Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).


  • 8 small ripe plum tomatoes, 6 cored and cut into ¼-inch-thick slices lengthwise, 2 halved and seeded

  • 2 teaspoons fresh thyme leaves

  • 3 tablespoons fresh marjoram leaves, chopped

  • ¼ cup extra-virgin olive oil, plus more for grill

  • Coarse salt and freshly ground pepper

  • 1 baguette, cut into ¼-inch-thick slices on the bias

  • 4 garlic cloves, halved

  • Assorted toppings, such as anchovies, Serrano ham, marinated artichoke-heart quarters, or sliced hard-boiled eggs


  1. Preheat oven to 250 degrees. Toss tomato slices with thyme, 1 tablespoon marjoram, and 2 tablespoons oil. Season with salt and pepper. Arrange tomato slices in a single layer on a parchment-lined rimmed baking sheet. Bake 1 hour.

  2. Reduce oven temperature to 200 degrees. Continue baking until tomatoes are shriveled, about 2 hours more.

  3. Heat a grill (or grill pan) to medium-high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 3 to 4 seconds.) Brush grates with oil. Rub baguette slices with garlic. Brush lightly with remaining 2 tablespoons oil, dividing evenly. Grill baguette slices until crisp, about 1 minute per side. Rub with reserved plum tomato halves. Divide dried tomato slices evenly among toasts, then add toppings as desired. Garnish with remaining 2 tablespoons marjoram.

Cook's Notes

For topping these treats, use center slices of the hard-boiled eggs, with the yolk (save the ends for another use).

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