Pan con Tomate
This Spanish staple is just so easy. All you need is a box grater and a bit of time to intensify the flavor of the tomatoes. It’s traditionally made with day-old bread, so it’s a great way to use up the end of a loaf. For maximum effect, use the most delicious and ripe tomatoes you can find—and it really warrants a decent olive oil.
SERVES 4–6
Ingredients:
- 6 ripe vine tomatoes (about 1 lb.)
- 1 tsp. flaky sea salt
- 4 slices of sourdough bread
- 1 fat garlic clove, skin on
- Extra virgin olive oil, to serve
Print Recipe
Instructions:
- Grate the tomatoes using a box grater, discarding the skins. Place the flesh in a sieve over a bowl, sprinkle with some salt and leave for 20 minutes to get rid of some of the excess water.
- Toast the bread, cut the garlic in half (skin-on) and use to rub over the warm toasted bread. Top with the tomatoes and drizzle with oil.
