A perfect use of ripe tomatoes and day-old bread, Pan con Tomate (Spanish Tomato Bread) is a Catalan tapa, made with just 5 ingredients: bread, tomatoes, garlic, salt, and a splash of lime juice. Use hearty artisan bread and cut it thick so that it can serve as good, sturdy base for the grated tomatoes.
6heirloom tomatolarge and very ripe tomatoes are best, I used heirloom tomatoes
2tablespoonExtra virgin olive oil
4clovegarlicsliced in half
pinchsea salt
1splashlime juice
Instructions
Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt, a splash of lime juice and half of the olive oil
When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Top with a drizzle of extra virgin olive oil and a sprinkle of sea salt. Serve.
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.
Reheating Instructions
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.