Pan con Tomate

The ingredients for pan con tomate are as straightforward as they come: garlic-rubbed slices of toasted bread, freshly grated tomatoes, salt, and olive oil. You can use this lazy summer recipe as an appetizer or side dish.

Ingredients :

• 1 loaf ciabatta bread, approximately 1 pound

• 1/4 cup olive oil and more for drizzling

• 1 to 2 garlic cloves, peeled

• 2 to 3 large, ripe tomatoes, cut in half crosswise and cored (approximately 2 pounds).

• 1/2 teaspoon kosher salt, or to taste

• Flaky sea salt, for garnish

STEPS :

     1. Prepare and toast the bread :

Turn the broiler to high and place an oven rack 7 to 8 inches from the broiler element.

To make slicing the ciabatta loaf simpler, cut it in half. Slice the loaf into pieces that are about 1 1/2 inches thick by placing the flat sides on a cutting board. Slices should be cut in half, depending on the size of the loaf. Slices that are 4 inches or longer are ideal since they are simple to pick up with your hands and bite into.

Place the slices in an equal layer on a baking pan. Brush with olive oil

Slices should be broiled for two to three minutes, or until the bread is crisp and the edges are gently browned. Scrape the garlic cloves onto the bread's surface after a brief cooling period.

     2. Grate the tomatoes :

A small basin should include a box grater. Use the grater's big holes to finely shred the tomatoes. When the flesh has all fallen into the bowl and the skins are all that are left, flatten your hand as you grate and move it back and forth. After discarding the skins, add salt and stir. If desired, taste and add extra salt.

     3. Assemble and serve the pan con tomate :

Each slice of bread should get roughly 2 teaspoons of the tomato mixture. Add extra oil, then season with flaky salt before serving.

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