Pan Con Tomate - Vg Recipe

Toast bread

Preheat a grill pan or skillet over medium-high heat (or prepare a grill). Drizzle or brush both sides of each bread slice lightly with 1 tablespoon of olive oil for every 2 slices (about 2–3 tbs used here). Toast the bread 1–2 minutes per side, or until deeply golden, crisp on the outside but still slightly tender inside. Work in batches if needed.

While still warm, place toasted slices on a serving platter and immediately sprinkle each slice with a light pinch of flaky sea salt (reserve remaining oil and salt for finishing).

Prepare tomatoes

Cut the tomatoes in half crosswise. Using a box grater or coarse side of a grater over a bowl, grate the cut sides to yield a pulpy tomato purée, discarding the skins. You should get roughly 1 to 1¼ cups purée per 2 tomatoes depending on size (total ~3 to 4 cups). Season the purée with freshly ground black pepper and set nearby.

Rub garlic on bread

Peel the single garlic clove. Take one toasted bread slice and rub the cut face of the garlic clove across the warm surface of the bread with light pressure so the garlic oils transfer — do this for each slice. If you prefer a subtler garlic note, rub only half the slices.

Apply tomato

Using a spoon, spread a generous tablespoon or two of the grated tomato purée evenly over each garlic-rubbed slice. Spread just enough to coat the surface; the tomato should soak into the crumb but not make the bread soggy.

Drizzle each tomato‑topped slice with the remaining extra virgin olive oil (about 1–2 teaspoons per slice; total remaining ~3–4 tbs). Taste one piece and sprinkle additional flaky sea salt as needed.

If using optional garnish: scatter basil leaves across the platter and lightly dust with smoked paprika for a subtle smoky note. Serve immediately while the bread is still slightly warm and crisp.