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Pan con Tomate

Serves 4 to 6 Appetizer vegetarian, Appetizers

Pan con Tomate

Pan con Tomate is a staple of Catalonian home cooking, a dish so embedded in daily life that its recipe is more often shared by demonstration than by written word. This simple yet satisfying creation graces the table with regularity, embodying the unpretentious and warm spirit of a Spanish home kitchen.

At its best, Pan con Tomate is a harmonious blend of textures and flavors: crispy bread soaked with the juice of ripe tomatoes, kissed with the pungency of raw garlic, and enriched by the lushness of extra virgin olive oil. A sprinkle of flaky sea salt brings everything into sharp focus, making each bite a celebration of simplicity and freshness.

Ingredients

  • 1loaf pan de cristal or rustic bread — cut into thick slices
  • 4very ripe ramallet tomatoes — halved
  • 1 clovegarlic — halved
  • 5 tbspextra virgin olive oil
  • to tasteflaky sea salt

Method

  1. Begin by slicing the loaf of pan de cristal or rustic bread into 1-inch thick slices. Aim for a consistent thickness to ensure even toasting. Set the slices aside on a large cutting board.
  2. Take the 4 very ripe ramallet tomatoes and cut them in half horizontally. Use a box grater placed over a bowl to grate the cut side of each tomato, leaving the skins behind. This will create a fresh, pulpy tomato mixture with a vibrant red color.
  3. Peel the clove of garlic and slice it in half. Rub the cut side of the garlic gently over the surface of each bread slice. The goal is to impart a subtle garlic flavor without overpowering the tomato.
  4. In a large skillet or grill pan, heat 5 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, place the bread slices in the pan, cut side down. Toast them until they are golden brown and crisp on the edges, which should take about 2-3 minutes.
  5. Remove the toasted bread from the skillet and arrange them on a serving platter, toasted side up. Spoon the grated tomato mixture generously over each slice, ensuring the bread is well-covered with the juicy pulp.
  6. Drizzle a little more extra virgin olive oil over the top of the tomatoes on each slice. This will enhance the flavor and add a rich, fruity aroma to the dish.
  7. Finish by sprinkling flaky sea salt over the tomato-topped bread slices to taste. The salt should enhance the natural sweetness of the tomatoes and the richness of the olive oil.
  8. Serve the Pan con Tomate immediately while the bread is still warm and crisp. This dish is best enjoyed fresh, capturing the essence of its simple, yet flavorful ingredients.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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