Pan con Tomate
This is not a recipe that requires precise measurements, but rather a practiced motion. The heat of the bread draws out the oils of the garlic, and the grated tomato provides the moisture necessary to soften the crumb while leaving the exterior crisp.
The quality of the tomato dictates the outcome.
Select tomatoes that are heavy for their size and soft to the touch. The bread must be sturdy enough to hold the moisture without falling apart.
- box grater
- serrated bread knife
- grill pan or cast iron skillet
What goes in.
- 1 loafcrusty country-style bread (sourdough or ciabatta)
- 4 largeripe, room-temperature tomatoes
- 2 clovesgarlic, peeled
- 3 tbspextra virgin olive oil
- to tasteflaky sea salt
Grating over slicing
Cut the tomatoes in half and grate the cut side against the large holes of a box grater. This keeps the watery pulp and flesh on the bread while leaving the tough, papery skin in your hand.
The method.
Toast the bread
Slice the bread into one-inch thick planks. Toast them in a dry skillet or over a grill until deep golden brown and firm to the touch.
Rub with garlic
While the bread is hot, cut the end off the garlic clove. Rub the cut end firmly across the surface of the bread; the rough toast acts like a grater, pulling off tiny bits of garlic.
Apply the tomato
Spoon the grated tomato pulp generously over each slice, allowing it to soak into the bread for thirty seconds.
Finish and serve
Drizzle immediately with olive oil and finish with a pinch of flaky salt.
Other turns to take.
Anchovy-topped
Lay one or two cured anchovy fillets over the tomato pulp before the final drizzle of oil.
Jamón Iberico
Drape a slice of thinly shaved cured ham over the finished toast.
When it doesn't go to plan.
Use a box grater set over a bowl to catch the juice, then spoon it onto the bread if you want a wetter result.
If the bread is soft, toast it longer; it needs to be rigid to handle the acidity of the tomato without turning to mush.
Store tomatoes at room temperature until the last second; cold tomatoes lose their fragrance.
The ones that keep coming up.
Can I use a blender for the tomatoes?
A blender incorporates too much air and makes the tomato liquid thin and foamy. Grating preserves the texture of the flesh.
What if my bread is too soft?
You can place the bread slices in a low oven at 300°F (150°C) for ten minutes before using the skillet to ensure they are properly dried out.
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