Pan con Tomate
This is a simple rhythm: toast, grate, rub, drizzle. It is less a recipe and more a way to handle bread that has become slightly stale or just deserves better than butter.
Use the best oil you can find.
Since there are only four ingredients, the quality of the olive oil and the specific acidity of the tomato dictate the end result. Use bread with a thick, chewy crust.
- box grater
- serrated bread knife
- grill pan or toaster
What goes in.
- 1 large loafrustic sourdough or country-style bread
- 3 largevine-ripened tomatoes, room temperature
- 1 clovegarlic, peeled
- 3 tbspextra virgin olive oil
- to tasteflaky sea salt
Maximizing the pulp
Grate the tomato on the coarse side of a box grater, discarding the skin. Rubbing the raw garlic onto the toasted bread acts like sandpaper, creating a surface that grabs the tomato pulp and oil.
The method.
Toast the bread
Slice the bread into thick pieces and toast until deeply golden and firm to the touch.
Prepare the tomatoes
Cut the tomatoes in half and grate them on the coarse side of a box grater into a bowl. Stop when you reach the skin; discard the skins.
Garlic the bread
Take the peeled garlic clove and rub it vigorously across the surface of the toasted bread. The bread's texture should shred the garlic slightly, coating the toast.
Assemble
Spoon the tomato pulp onto each slice, spreading it to the edges. Drizzle generously with olive oil and finish with a pinch of flaky salt.
When it doesn't go to plan.
If your tomatoes are not very ripe, let them sit on the counter for a day before using.
Do not add the tomato until the exact moment you are ready to eat; otherwise, the bread will become soggy.
Use a bread with a tight crumb so the tomato juices don't drip through too quickly.
The ones that keep coming up.
Can I use a blender instead of a grater?
Avoid the blender. It introduces too much air and turns the tomato into a thin foam. The grater keeps the texture of the pulp intact.
Should I salt the tomato mixture?
It is better to salt the bread directly after applying the tomato. This ensures the salt crystals stay distinct rather than dissolving into the juice.
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