Pan con Tomate
Pan con Tomate, a quintessential Catalan dish, embodies the simplicity and richness of Spanish cuisine through its minimal yet vibrant ingredients. Discovered and cherished during travels, this appetizing creation is made with slices of ciabatta bread, ripe tomatoes, olive oil, salt, and sometimes garlic, bringing together textures and flavors that are both refreshing and deeply satisfying. The bread, ideally ciabatta, offers a crispy foundation, while the fresh tomatoes, rubbed or spooned onto the bread, lend their juicy sweetness complemented by the rich, fruity notes of olive oil and the right touch of salt to elevate the overall taste. Having delved into the recipe and achieved success, the intention to share this culinary gem reflects a desire to spread the joy and simplicity of Spanish tapas. Pan con Tomate not only serves as a delicious snack or appetizer but also as an invitation to savor the uncomplicated pleasures of life, encapsulating the spirit of Mediterranean dining in each bite.
Equipment
- 1 large mixing basin
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 lengthwise.
- In a large mixing basin, grind a box grater.
- Rub the sliced surfaces of the tomato over the big holes of the box grater, moving the tomatoes backward and forth about your flattened hand.
- The meat should be scraped off while the skin of your palm remains intact.
- Remove the peel from the tomatoes and season the pulp with black pepper to taste.
- Heat broil to high and place rack 4 inches below it.
- Pour olive oil over the sliced side of the bread on a cutting board.
- Using kosher salt, season to taste.
- Sprinkle with flaky sesame oil and a spray of extra-virgin olive oil. Serve right away.