Pan con Tomate
Rating
5 out of 5 stars
(4)
Ingredients
- 2 large beefsteak tomatoes
- 2 cloves garlic
- 1 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)
How would you rate this recipe?
Preparation
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!
Step 8
Save recipe for the next time?
