Ingredients
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1
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2 - 4
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2
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-
-
-
-
-
-
-
-
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-
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Directions
Easy Pan Con Tomato, Entered for safe-keeping, a traditional Catalan dish for a brunch or an outdoor grilled dinner The number of servings depends on the size of the loaf of bread Edited 7/06/12 to offer substitution of minced garlic and salt for the garlic salt, for greater authenticity , I couldn’t tell if I was to actually put the tomato on the bread or not, so I just went ahead and did I actually drizzled with olive oil before toasting (oops) and sprinkled with sea salt and topped with some delicious basil! Tomatoes with bread is one of the few ways I can eat tomato and I loved this so it’ll be a new staple for me! Made for Veg*N swap 37!
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Steps
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1
Done
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Cut Thick Slices from Loaf of Bread and Toast Both Sides Lightly Under the Broiler. |
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2
Done
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Drizzle 1 Side of Bread Slices Generously With Olive Oil. |
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3
Done
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Cut a Very Ripe Tomato in Half. Rub It Over the Toasted Bread, Squeezing Gently and Leaving Juice and Pulp. |
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4
Done
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Sprinkle Generously With Garlic Salt (or Minced Garlic and Salt). |
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5
Done
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Reheat Gently Under Broiler and Serve. |
