Spanish
Pan con Tomate
Catalan pan con tomate with grilled country bread rubbed directly with ripe tomato, garlic, olive oil, and flaky salt.
8 servings · 15 minutes prep · 8 minutes cook
Ingredients
Ingredients
- 1 1-pound loaf day-old pa de pagès, pane di casa, or open-crumb country bread
- 2 garlic cloves, peeled and halved
- 6 very ripe small hanging tomatoes or 4 ripe plum tomatoes, about 1 pound
- 1/3 cup fruity extra-virgin olive oil
- 1 teaspoon flaky sea salt, plus more to taste
Directions
Toast, Rub, and Finish
- Heat the broiler on high with a rack 5 inches below the element. Cut the bread into eight 3/4-inch-thick slices and arrange them on a sheet pan. Broil until crisp and lightly charred but still chewy at the center, 1 to 2 minutes per side, turning with tongs.
- While the bread is hot, rub one side of each slice lightly with the cut garlic. The garlic should perfume the bread rather than form a visible layer.
- Cut the tomatoes across their equators. Rub the cut faces firmly over the rough toasted sides until the flesh and juice saturate the surface and only flattened skins remain. Discard the skins. Use enough tomato to moisten the crumb without making it soggy.
- Arrange the slices on a serving platter, drizzle each generously with extra-virgin olive oil, and season with flaky salt. Serve immediately while the bread retains a crisp underside and juicy surface.
