Today we are making a borrel break bread pan con tomate! Because when you live in Spain, you almost can't help but eat this every day. For me, the beauty of Spanish cuisine is its simplicity. With two simple ingredients, bread and tomato, you put together a fantastic breakfast or appetizer. So this borrel break bread pan con tomate is inspired by a wonderful Spanish summer.
Drinks break bread pan con tomate
20 minutes + 2 hours of rising and oven
What is a drink break bread?
In the world of appetizers, there's one star that's been popping up more and more in recent years: the appetizer break bread. This delicious, airy bread consists of several small balls that you can easily break loose and dip. It's an ideal combination of coziness and flavor, perfect for a drinks board or an evening of dining with friends.
The origins of break bread go back to traditional European breads, such as French pain surprise or Italian pull-apart bread. What started as an artisan bread to share has now become a real trend. Especially on social media, the drink break bread is wildly popular. Countless varieties appear on platforms like Instagram and TikTok: stuffed with cheese and herbs, drizzled with garlic butter or even in a sweet version with cinnamon and sugar. The appeal is in the simplicity as well as the versatility - you can vary endlessly with flavors and toppings.
The borrel break bread fits perfectly into the modern dining culture where sharing and conviviality are key. Whether you're hosting a weekend drink or starting a festive dinner party, with a fragrant, freshly baked break bread on the table, you're sure to set the mood right the first time!
What is pan con tomate?
Pan con tomate is one of the most beloved dishes of Spanish cuisine. This simple but flavorful bread dish originated in Catalonia, where it is known as pa amb tomàquet. It used to be eaten as a way to breathe new life into old bread, but has since become a culinary classic.
The basics are simple: crusty bread, ripe tomatoes, olive oil and a touch of garlic and salt. It is precisely this simplicity that makes pan con tomate so beloved. It is a regular part of tapas menus and is often eaten as a breakfast, snack or side dish in Spain.
The popularity of this dish now extends far beyond Spain. On social media and in trendy restaurants worldwide, pan con tomate is praised for its pure flavors and Mediterranean character. It proves that with a few good ingredients, you can put a delicious classic on the table.
More drink recipes
Looking for more drink recipes? How about these quick pizza rolls or this camembert from the oven with brioche? Both delicious variations of this borrel break bread pan con tomate.
What you need:
6
For the tomato
2 beef tomatoes
1 clove of garlic
pinch of sea salt
good olive oil
For the bread
300 ml of cold water
500 gr All-in Italian herb bread
from Soezie
What to do:
1
Preheat the oven to 200 degrees and line a baking sheet with baking paper.
2
Place the bread mix along with the water in a food processor and knead into a smooth dough according to the package directions. Then let it rest for 40 minutes.
3
Meanwhile, make the tomato dip by grating the tomatoes. Then strain through a sieve to get out the excess water and then put into a bowl. Add some salt and grate the garlic on top. Add a drizzle of olive oil and mix. Place in the refrigerator until use.
4
Form balls of the dough and place on the baking sheet. Make sure they are flattened against each other, so that later after baking it is one whole. Let rise again for 40 minutes and then slide into the oven for 15-20 minutes until the bread turns golden brown. Let cool for 5 minutes and then serve with the tomato and aioli, if desired.
