Spanish & Tapas
Free recipe
Slow-Cooked Pan con Tomate
Bright, herb-forward pan con tomate that proves spanish cooking is about restraint, not shortcuts.
***** 4.5 · 223 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a splash of olive oil in a heavy pot over medium heat and soften the onion and garlic until translucent and fragrant, about 6 minutes.
- Add the main ingredients along with the seasonings, then pour in enough liquid to barely cover. Bring to a gentle simmer, cover, and cook low and slow until tender.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the pan con tomate warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
More Spanish & Tapas
You might also like
Spanish & Tapas
Members
Saffron Piquillo Peppers, the way the spanish coast does it -- generous, unfussy, and made for sharing.
Spanish & Tapas
Members
Weeknight-friendly pincho with a spanish accent, finished with a squeeze of lemon and a shower of herbs.
Spanish & Tapas
Members
Crispy Pan con Tomate with Za'atar -- the kind of spanish dish that tastes like it took all day but does not.
Spanish & Tapas
Free
Simple Piquillo Peppers with Tomato and Basil -- a spanish plate that comes together in about 20 minutes with...