Pan con Tomate As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Rating 5 out of 5 stars (4) Ingredients 2 large beefsteak tomatoes2 cloves garlic1 french baguette, cut in half lengthwise and sliced into 4 inch pieces (see notes)extra virgin olive oil (preferably olive oil from Spain)coarse salt, for serving (I use Maldon) Calories BakingBeginnerVegetarianDinner PartiesQuick and EasyMediterraneanAppetizersVegetablesGrainsTraditionalSavoryCrispySnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 For the Tomatoes: Step 2 Using large size grate of a cheese grater, grate the tomatoes and 1 clove of garlic into a large bowl. Using a fined sieve strainer, pour the tomatoes pulp over to remove excess liquid from the tomato mixture so that you are left with just the pulp. Set aside. Step 3 For the Bread: Step 4 Preheat oven on broil. Step 5 Place the bread on a baking sheet. Drizzle with olive oil (more or less each slice gets about 1 tsp). Place in the oven and broil, watching carefully so it doesn't burn, until very golden brown and crunchy, about 2 minutes. Remove the bread from the oven and drizzle with olive oil again. Step 6 Let the bread cool enough to handle. Rub the toast with the remaining clove of garlic. Step 7 Gently spoon the tomatoes on top of the toast to coat well. Sprinkle with salt. Enjoy!
