Pan con Tomate
Catalonian Pan con Tomate with Garlicky Tomato Pulp
Few dishes capture summer's essence like this Catalonian classic — charred bread becomes the canvas for sweet tomato pulp and fruity olive oil. The technique is deceptively simple, but timing and ripe tomatoes make all the difference.
SpanishMediterraneanBreakfastSnackAppetizerVegetarianQuick Meals
Nutrition
Ingredients
- 4 slicerustic country bread, sliced 1/2-inch thick
- 2 clovegarlic cloves, peeled and left whole
- 2 largelarge ripe tomatoes, peak season preferred
- 3 tbspextra virgin olive oil, your best bottle
- flaky sea salt
Instructions
- Get your grill pan screaming hot over high heat, or position your oven rack 4 inches from the broiler and preheat. You want aggressive heat that'll char the bread quickly without drying it out.
- Char the bread slices until they're golden with dark grill marks and smell toasty, flipping once halfway through. The surface should have some give but feel sturdy enough to handle aggressive rubbing.⏱ 2 min
- Grab the garlic cloves and rub them forcefully across the rough, charred surface of each warm bread slice. The heat will release the garlic's oils, and the bread's texture will grate it naturally — you'll smell it working.
- Slice each tomato in half through its equator and grate the cut side against the large holes of a box grater, letting the pulp fall into a bowl. Stop when you reach the skin — discard those tough outer shells.
- Spoon the fresh tomato pulp generously over each garlic-rubbed slice, spreading it to the edges. Don't be stingy — the bread should look saturated with bright red juice.
- Finish each slice with a generous drizzle of your best olive oil and a bold sprinkle of flaky salt. The oil should pool slightly and glisten on the surface.
- Serve immediately while the bread still holds its warmth and the tomato tastes like summer. This doesn't wait well — the magic is in that first bite when everything comes together.