Pan con Tomate
"Pan con Tomate" stands as a quintessential representation of Spanish cuisine's simplicity and elegance. Iconic in its minimalism, this dish is crafted from basic yet flavorful components: ciabatta, ripe tomatoes, and fragrant cloves of garlic. The essence of "Pan con Tomate" lies in the harmony between the crisp, toasted ciabatta bread and the richness of the tomatoes that are rubbed over its surface, integrating beautifully with the aromatic touch of garlic. This creates a dish that is remarkably straightforward yet profoundly satisfying, embodying the vibrant spirit of Spanish culinary traditions. Each element, from the choice of bread to the quality of tomatoes, plays a crucial role in delivering an authentic taste experience that is both refreshing and hearty. "Pan con Tomate" is not just food; it's a beloved ritual, savored for its ability to bring people together over the joy of sharing simple, exquisite flavors.
Equipment
- 1 big mixing bowl
- 1 pan
Ingredients
- 2 medium cloves garlic
- Flaky sea salt
- 1 loaf ciabatta
- Extra-virgin olive oil
- Kosher salt
- 2 large tomatoes
Instructions
- Tomatoes should be cut in half vertically. In a big mixing bowl, grate a box grinder.
- Preheat the broiler to high and position the rack four inches below it.
- Spoonful olive oil over the cut side of the bread on a work surface.
- Use kosher salt, season to taste.
- Position the bread cutting side up on a rack set in a pan or immediately on the griddle rack and broil for two or three minutes, or until crispy and beginning to char form around edge.
- Take the bread from the microwave and scrub it with the garlic cloves that have been cut.
- Spread the tomato mixture on top of the pizza.
- Dress with flaky sesame oil and rain of extra-virgin canola oil.