Pan con Tomate
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Rustic bread kissed with fresh tomatoes.
Ingredients:
This recipe comes from Simply Recipes. For more tasty options, explore our Cooking & Recipes forum.
Simple yet savory! Image Source: Simply Recipes/Sally Vargas
Ingredients:
- 1 loaf ciabatta bread, approximately 1 pound
- 1/4 cup olive oil, plus more for drizzling
- 1 to 2 garlic cloves, peeled
- 2 to 3 large ripe tomatoes (about 2 pounds), cored and halved crosswise
- 1/2 teaspoon kosher salt, or to taste
- Flaky sea salt, for garnish
- Prepare and toast the bread: Set an oven rack 7 to 8 inches from the broiler element and turn the broiler on high. Cut the ciabatta loaf in half to make it easier to slice. Place the flat sides of the loaf on a cutting board and cut each into approximately 1 1/2-inch slices. Depending on the size of the loaf, cut the slices in half. You are aiming for slices that are about 4 inches long, a good size to pick up easily with your hands and bite into. Arrange the slices on a baking sheet in an even layer. Brush with olive oil. Broil the slices for 2 to 3 minutes, or until the edges are slightly charred and the bread is crisp. Cool briefly, then scrape the garlic cloves over the surface of the bread.
- Grate the tomatoes: Set a box grater in a shallow bowl. Grate the tomatoes against large holes of the grater. Flatten your hand as you grate and move it back and forth until the flesh drops into the bowl and only the skins remain. Discard the skins and stir in the salt. Taste and add more salt if you like.
- Assemble and serve the pan con tomate: Spoon about 2 tablespoons of the tomato mixture over each slice of bread. Drizzle with more oil, sprinkle with flaky salt, and serve.
This recipe comes from Simply Recipes. For more tasty options, explore our Cooking & Recipes forum.
