Pâo Com Tomato Recipe

Prepare tomatoes

Core the tomatoes and quarter them. If using very juicy tomatoes, remove some seeds/pulp into a bowl and reserve — otherwise leave the flesh intact.

Pulse the tomato quarters briefly in a food processor or blender (2–3 short pulses) until you have a chunky pulp — you want texture, not a smooth purée. Alternatively, grate tomatoes on the large holes of a box grater for a rustic pulp.

Peel and finely grate the garlic clove and mix into the tomato pulp. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon sumac. Stir and taste; adjust seasoning. If using basil, chiffonade and fold in gently.

Let the mixture sit at room temperature for 10–15 minutes to allow flavors to marry and for the salt to draw moisture slightly — this concentrates the flavor and reduces runniness on the bread.

Strip the kale leaves from the tough stems and tear into bite-sized pieces. Thoroughly dry the pieces in a salad spinner or with paper towels so the oil doesn't splatter.

Heat 3 tablespoons neutral oil in a large skillet over medium-high heat until shimmering but not smoking. Add the kale in a single layer (work in batches if necessary) and fry, stirring occasionally, until the edges are crisped and the leaves have darkened and become crisp — about 3–5 minutes per batch.

Transfer fried kale to a paper-towel-lined plate and while still hot, season with 1/2 teaspoon sea salt and the lemon zest if using. The kale should be crunchy and slightly oily — set aside to cool a little; it will crisp further.

Slice the loaf into 1–1.25 cm (about 1/2 inch) thick slices. Brush both sides lightly with 3 tablespoons extra-virgin olive oil (use remaining oil from ingredients as needed).

Grill the bread on a hot grill pan or outdoor grill over medium-high heat until well marked and crisp, about 1.5–2 minutes per side. Alternatively, toast in a hot skillet or under a broiler until edges are golden and surface is firm. Remove and keep warm.

Optionally rub the warm grilled bread with the cut side of an additional garlic clove for a gentle garlic note (not included in ingredient count above).

Place a generous spoonful of the tomato pulp onto each slice and spread lightly so the bread soaks up juices without collapsing. Sprinkle a small pinch of flaky sea salt and a light dusting of sumac over the tomatoes.

Top each tomato-covered slice with a handful of fried kale, pressing lightly so it adheres. Drizzle each assembled slice with about 1/4 tablespoon extra-virgin olive oil (total ~1 tablespoon across servings). Finish with additional flaky sea salt to taste and a final dusting of sumac (about 1/2 teaspoon divided).

Serve immediately while the bread is still crisp and the kale is crunchy.