Pão Com Tomate Recipe
charred bread, tomato pulp, sea salt, sumac, olive oil, kale
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread & Topping
Kale Garnish
Finish
Method
Prepare Tomato Pulp
Char and pulp tomatoes
Heat a dry cast-iron skillet or grill pan over high heat until smoking. Halve the tomatoes and place cut-side down in the hot pan. Cook without moving until the cut surface is deeply charred, 3–5 minutes. Turn and char the skin side briefly 1–2 minutes. Remove to a bowl and let cool slightly.
Once cool enough to handle, squeeze the tomatoes over the bowl to release juice and pulp, discarding most seeds and any large hard cores. Reserve about 1/4 cup of the juice/pulp to mix with the oil later if desired. Taste and stir in 1 tsp sea salt and 1 tbs olive oil; set aside to macerate while you prepare the rest.
Prepare Kale
Warm 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for 20–30 seconds until fragrant but not browned.
Add the torn kale and 1/4 tsp sea salt. Sauté, tossing, until the kale is wilted but still bright green, about 3–4 minutes. Taste and adjust seasoning. Remove from heat and keep warm.
Toast Bread
Brush both sides of each bread slice lightly with 1 tbs olive oil (from the Bread & Topping amount). Place slices on the hot grill pan or under a broiler and char/toast until deeply golden and blistered, about 2–3 minutes per side (or 5–6 minutes under a broiler), pressing slightly with a spatula for good contact. Remove and keep warm.
Assemble Pão Com Tomate
Pile a generous spoonful of the charred tomato pulp onto each slice of toasted bread, spreading it so it soaks into the bread but leaving some texture. If the pulp seems thick, stir in up to 1–4 tbs of the reserved tomato juice and 1 tbs olive oil to loosen.
Top each tomato-covered slice with a portion of the sautéed kale, distributing evenly across the 6 slices.
Sprinkle each piece with a light dusting of sumac (about 1/6 tsp per slice), a pinch of freshly cracked black pepper, and drizzle with remaining 2 tbs extra-virgin olive oil. If using, squeeze a few drops of lemon over each tart for brightness.
Serve immediately while bread is warm and the tomato is slightly warm or at room temperature.