Spanish Pan Con Tomate
Equipment
- a box grater
- fine mesh strainer
Ingredients
- 1 loaf ciabatta bread
- 2 ripe medium tomatoes (preferably vine-ripened)
- 4 tbsp extra virgin olive oil, plus more for brushing
- 2-3 garlic cloves, peeled
- freshly cracked black pepper, to taste
- sea salt, to taste
- fresh basil, chopped, for garnish
Instructions
- Slice the ciabatta loaf in half lengthwise. If preferred, cut the halves into smaller, easier-to-handle portions.
- Generously brush the cut surfaces with olive oil.
- Arrange the bread, cut side facing up, on a baking sheet and broil for 4 to 5 minutes, or until the tops are golden and slightly charred around the edges.
- Trim the stem end off each tomato and discard it.
- Using the coarse side of a box grater, grate the tomato flesh into a bowl; skin side facing your hand. You should be left with pulp and juice in the bowl and just the skin in your hand, which can be discarded.
- Transfer the grated tomato to a fine mesh strainer set over another bowl and gently press with a spoon to remove excess liquid.
- Place the thicker pulp into a clean bowl, season with sea salt and freshly cracked pepper, and stir to combine.
- While the bread is still warm from the broiler, rub the cut surface of each slice with the peeled garlic cloves. Adjust the amount of garlic based on how strong you’d like the flavor.
- Top each slice of garlic-rubbed bread with a generous spoonful of the seasoned tomato mixture.
- Drizzle with a bit more olive oil and sprinkle with chopped fresh basil.Serve right away for the best taste and texture.
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