Pan Con Tomate Recipe

Slice and toast

Slice the loaf on a slight diagonal into 12–16 slices about 1/2-inch (1.2 cm) thick, depending on loaf size. Arrange slices on a baking sheet.

Brush one side of each slice lightly with 3 tbs olive oil.

Toast under a broiler set to high (about 4–6 inches from heat) for 2–3 minutes per side until golden and crisp, or grill in a skillet or on a grill pan over medium-high heat 2–3 minutes per side. Remove and keep warm.

Prepare tomatoes

If tomatoes are very juicy, core and halve them, then grate them on the coarse side of a box grater until you are left with the skin (discard or reserve skins for another use). Alternatively, finely chop tomatoes and drain for 10 minutes in a sieve to remove excess liquid. You should have about 1 to 1 1/2 cups loose pulp.

In a bowl combine the tomato pulp with 2 tbs extra-virgin olive oil, 1 tsp sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning; the mixture should be bright but not watery.

Prepare garlic for rubbing

Peel the garlic cloves and cut them in half lengthwise. Reserve one half-clove per slice (or a bit less) for rubbing; keep the other half for adding to the tomato pulp if you like a stronger garlic flavor (lightly grate or finely mince and mix into the pulp).

Working one slice at a time, while the toast is still warm, rub the cut face of a garlic half gently across the toasted side of the bread to impart a light garlic aroma. Use more or less garlic to taste.

Spoon or spread about 1 heaping tablespoon of the tomato pulp onto each toasted slice and gently press/rub it onto the bread so the juices soak in but the toast remains crisp. If you prefer a smoother finish, spread the pulp evenly with the back of a spoon.

Arrange finished toasts on a platter, drizzle each with a little of the reserved extra-virgin olive oil (about 1 tbs divided among slices), and sprinkle with flaky sea salt to taste (use about 1/2 tsp total). Scatter optional basil or parsley leaves over the toasts.

Serve immediately alongside cheese and charcuterie so the bread stays crisp and the tomato is fresh.