Pan Con Tomate

Pan Con Tomate

Pan Con Tomate originates from Catalonia, Spain and translates to tomato bread. It’s name and ingredients are really that simple. But don’t be mistaken, this simple dish is quite exquisite! It starts with the best tomatoes you can find. Hearty bread that is toasted or grilled and rubbed with fresh garlic. It’s then topped with the gorgeous pureé of tomatoes that have been grated, salted and drizzled with good olive oil. It’s extremely easy to make and is filled with layers of flavor in every bite. It’s typically made for breakfast but enjoy it any time of day or with tapas.

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Serves 1-2

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Ingredients

2 slices Sourdough or other hearty bread
1 medium-large Heirloom Tomato (or whichever variety is best near you)
1 clove Garlic
Good Olive Oil
Flaky Salt

Directions

1.Cut the tomato in half and grate the cut side on the large holes of a box grater that is set in a bowl.

2.Sprinkle the grated tomato with a bit of flaky salt to help release its water. Set aside.

3.Place the slices of bread in a hot pan with olive oil and grill until both sides are nicely browned.

4.Peel the garlic and cut the top part off the clove. Rub the garlic all over the bread.

5.Drain the grated, salted tomato that has been sitting and set it in a bowl with a drizzle of good olive oil and more flaky salt. Mix well.

6.Top each slice of grilled bread with a generous amount of the tomato and finish with more good olive oil and more flaky salt.