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Pan con Tomate

European · 10 min · Easy · 2 slices

Pan con Tomate

Good bread toasted hard, rubbed with a cut clove of garlic, then with the cut face of a ripe tomato until the crumb is stained red. Salt, olive oil, and nothing else.

~240 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-freelow-calorie
Plan it:

Method

  1. 1

    Toast the bread

    ⏱ 3 min

    Toast the bread until it is properly crisp and dry. Soft toast tears when you rub it, so take it further than you think.

  2. 2

    Rub with garlic

    Rub the cut face of the garlic clove over the rough surface of each hot slice. The toast grates the garlic as you go.

  3. 3

    Rub with tomato

    Rub the cut face of a tomato half over the toast, pressing hard, until only the skin is left in your hand and the bread is soaked red.

  4. 4

    Dress and eat

    Pour over the olive oil, scatter with flaky salt and eat straight away, while the toast is still crisp.

Notes

Everything rests on the tomatoes being ripe enough to disintegrate against the bread. Out of season, grate them into a bowl instead and spoon the pulp over the toast.

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