Camino Flavors: Pan Con Tomate
Serves: 1 cup
  • 1 large tomato (larger than a fist), peeled, seeded, cored and roughly chopped
  • ½ medium onion, chopped (about ¼ cup)
  • a palmful of parsley leaves and stems
  • salt and pepper to taste
  • olive oil for serving
  • toasted bread
  1. Place the chopped onions and tomatoes in a food processor. Pulse a few times to chop them finely.
  2. Add the parsley and pulse some more until very fine.
  3. Salt and pepper to taste.
  4. To serve, drizzle some olive oil onto toasted bread and spoon some of the tomato on top. Add more salt as desired.
Recipe by Lydia's Flexitarian Kitchen at