Pan Con Tomate "deluxe" Recipe

Prepare tomatoes

Core and quarter the tomatoes. If very juicy and seedy, remove a portion of seeds with your fingers or a spoon to avoid a watery topping.

Grate or pulp tomatoes

Use a box grater set over a bowl and grate the tomato flesh, discarding the skins, until you have a coarse pulp. Alternatively, pulse the tomatoes a couple of times in a food processor for 1–2 seconds, then strain to remove excess liquid. You should end up with about 1½ to 2 cups of coarse tomato pulp.

Season topping

To the tomato pulp, stir in 2½ tablespoons extra-virgin olive oil, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and 1 teaspoon sherry or red wine vinegar. Taste and adjust salt and pepper as needed. Let sit at room temperature for 10 minutes to meld flavors.

Prepare garlic

Peel 2 garlic cloves. Smash one clove lightly with the flat side of a knife and set aside for rubbing the bread. Finely mince or finely grate the second clove and stir it into the tomato pulp for an even garlic flavor (optional if you prefer a milder garlic note).

Toast the bread

Preheat a grill pan, skillet or outdoor grill to medium-high. Brush both sides of each bread slice lightly with 2 tablespoons extra-virgin olive oil. Toast the slices on the hot surface until golden and crisp, about 1–2 minutes per side depending on heat. You want crisp edges but still some chew inside.

Rub garlic on toast

While the toast is still warm, rub the surface of each slice with the smashed garlic clove to impart a subtle garlic aroma. If you prefer stronger garlic, brush the toast with the minced/grated garlic mixed into a little olive oil before topping.

Assemble pan con tomate

Spoon a generous tablespoon or two of the tomato topping onto each garlic-rubbed toast and spread gently with the back of the spoon so the bread soaks up the juices without becoming soggy. Drizzle each topped slice with the remaining ½ tablespoon (approx.) of olive oil from the tomato mixture if any remains.

Finish and serve (classic or deluxe)

For classic pan con tomate, sprinkle a pinch of coarse sea salt over each slice and serve immediately. For the "Deluxe" version: top half the slices with a slice of jamón serrano or prosciutto, scatter basil leaves, and shave or grate about 1 tablespoon Manchego or Parmigiano over the others. Add a light dusting of lemon zest on some slices to brighten the flavor. Serve warm or at room temperature.