Pan Con Tomate

Name: Pan Con Tomate
Cook time: 10 mins
Yield: 4 servings
Ingredients: 8 1/2-inch thick slices of rustic sourdough bread; 1 large clove of garlic, trimmed and peeled; sea salt; black pepper; extra-virgin olive oil; 2-3 medium tomatoes; 1/2 tsp sherry vinegar; calabrian chili paste (optional); anchovies in olive oil (optional)

Sides

A delicious way not to have to turn on your oven this summer: Pan con Tomate (aka fancy Spanish-style toast). This simple recipe is peak tomato season in every bite—just grated ripe tomatoes, olive oil, sea salt, and a crisp slice of sourdough.

Servings: 4

Time: 10 mins

Ingredients

8 1/2-inch thick slices of rustic sourdough bread
1 large clove of garlic, trimmed and peeled
sea salt
black pepper
extra-virgin olive oil
2-3 medium tomatoes
1/2 tsp sherry vinegar
calabrian chili paste (optional)
anchovies in olive oil (optional)

Process

Pre-heat the broiler on high for 10-minutes. While it heats, arrange the sourdough slices on a baking sheet. Toast until the edges are browned, about 2-minutes each side.
Slice the bottoms off 2 of the tomatoes and grate the remainder into a bowl using a box grater. If the mixture is too watery, grate the 3rd tomato and add to the bowl. Combine with sherry vinegar, chili paste, and sea salt to taste.
Rub toasts on each side with the garlic clove. Then drizzle them with olive oil, and sprinkle with sea salt and pepper.
Spoon the tomato pulp onto the toasted bread. Finish with olive oil, sea salt, pepper, and cut into triangles to serve. If preferred, serve with anchovies and olives.