Pan con Tomate
A simple Spanish-style tomato toast built around ripe tomatoes, good olive oil, garlic, and rustic bread. It works especially well when the tomatoes are very ripe because their juices soak lightly into the crisp bread without needing a sauce or processed spread.
Servings 4 people
Calories 170kcal
Ingredients
- 4 slices rustic whole-grain sourdough bread about 40 g each, preferably made without added sugar, preservatives, or highly processed oils
- 2 large very ripe tomatoes, about 240 g
- 2 small garlic cloves peeled
- 2 tbsp extra-virgin olive oil about 27 g
- ¼ tsp fine sea salt or to taste
- Freshly ground black pepper optional
Instructions
- Toast the bread. Toast or grill the sourdough until the exterior is crisp and lightly browned while the center remains slightly chewy.
- Prepare the tomatoes. Cut the tomatoes in half. Grate the cut sides against the large holes of a box grater, allowing the pulp and juices to fall into a bowl. Stop when you reach the skin and discard the remaining skin.
- Season. Stir about half of the olive oil and a small pinch of sea salt into the grated tomato.
- Rub with garlic. While the toast is still warm, lightly rub one side of each slice with a peeled garlic clove. A little goes a long way.
- Assemble. Spoon the tomato mixture generously over each piece of toast.
- Finish. Drizzle with the remaining extra-virgin olive oil and sprinkle with the remaining sea salt. Add freshly ground black pepper if desired.
- Serve immediately. Pan con tomate is best while the bread is still crisp underneath and the tomato is fresh and juicy.
