Spain · Spain

Pan con Tomate

Name: Pan con Tomate
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Spain
Ingredients: rustic bread in 4 slices 160 g; ripe tomatoes 250 g; peeled garlic 3 g; extra virgin olive oil 15 ml; salt 1 g

Crisp bread carries freshly grated tomato, garlic and olive oil.

15 minutes · 2 servings · Easy

This is the Catalan plate that proves a kitchen is honest: bread, tomato and oil, with nothing to hide behind. The tomato is grated against its skin and salted until it releases the juice that becomes the sauce, and the bread underneath is there only to soak that up. Using a tired tin tomato instead of a ripe summer one is the quickest way to ruin a dish this short.

Ingredients

rustic bread in 4 slices160 g
ripe tomatoes250 g
peeled garlic3 g
extra virgin olive oil15 ml
salt1 g

Directions

1
Wash and halve tomatoes. Grate the cut faces into a bowl and discard the remaining skins. Stir in salt.
The pulp is juicy with no large pieces of skin.
2
Toast bread in a dry skillet over medium heat for about 2 minutes per side.
Both surfaces are crisp and golden.
3
Lightly rub the hot bread with garlic. Spoon tomato pulp over the slices, drizzle with oil and serve immediately.
Tomato covers the bread while the edges remain crisp. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content