Simple Spanish Tomato Bread (Pan con Tomate)

Welcome to my kitchen! Today, we’re celebrating the profound beauty found in simplicity. This recipe for Pan con Tomate, or Spanish Tomato Bread, is a perfect example of how a few high-quality ingredients can create something truly spectacular. Inspired by the philosophy that the most memorable flavors are often the purest, this dish is wonderfully straightforward and absolutely brimming with fresh, vibrant taste. It’s perfect as an appetizer, a light snack, or a beautiful accompaniment to a larger meal. Let’s create a little taste of Spain together.

Ingredients

• 4 thick slices of rustic, crusty bread (like ciabatta or sourdough)
• 2 large, ripe tomatoes (on-the-vine or Roma work best)
• 1 large clove of garlic, peeled and cut in half
• 4 tablespoons extra virgin olive oil of the highest quality
• Flaky sea salt, to taste

Instructions

1. Toast the Bread: Grill, toast, or pan-fry the bread slices until they are golden brown and crisp on both sides. You want a sturdy surface that holds up to the toppings.
2. Infuse with Garlic: While the bread is still warm, take the cut half of the garlic clove and rub it gently over the entire surface of one side of each slice. The heat from the bread will melt the garlic slightly and release its fragrant oils.
3. Prepare the Tomatoes: Cut the tomatoes in half. Using the large holes of a box grater, grate the fleshy, cut side of each tomato half into a bowl. The skin should be left behind in your hand; discard it.
4. Assemble: Spoon the fresh tomato pulp generously over the garlic-rubbed side of each toast slice, spreading it evenly.
5. Finish and Serve: Drizzle each slice liberally with your best extra virgin olive oil and finish with a sprinkle of flaky sea salt. Serve immediately to enjoy the perfect contrast of crisp bread and fresh tomato.

Nutrition Information

Note: Nutritional information is an estimate and may vary based on the specific ingredients used.