Name: Pan Con Tomate
Cook time: 900 s
Total time: 900 s
Yield: 2
Ingredients: 4 slices of sourdough bread; 2 large ripe summer tomatoes; Cold Pressed Extra virgin olive oil; Salt (preferably coarse grey sea salt); Optional: Freshly ground black pepper and/or anchovies

BenGingi

This our GO-TO easy lunch meal during a super hot season! "Pan con Tomate" (also known as "Pan Tomaca" or "Pa amb Tomàquet" in Catalan) is a traditional Spanish dish that consists of toasted bread rubbed with ripe tomatoes and seasoned with olive oil, garlic, and salt. It's a delicious and really captures that summer essence! 

Pan Con Tomate

Toast the Bread: Place the bread slices on a grill pan or toaster and toast them until they are lightly golden and crispy. You can also rub the bread with a little bit of olive oil before toasting for extra flavor.

Prepare the Tomatoes: Using a box grater, grate the tomatoes into a bowl. Sieve the grated tomatoes to separate the fresh from the juice. Remove the tomatoes from the sieve and set the liquid aside to use in a sauce or vinaigrette later. 

Using a spoon, add the grated sieved tomatoes onto your toasted bread. Be generous. It is flipping delicious. 

Drizzle with the best cold pressed Extra Virgin Olive Oil you can find and finish with a sprinkle of coarse grey sea salt. 

Optional: Fresh cracked black pepper OR top with anchovies. 

Arrange the Pan con Tomate on a serving plate and serve immediately while the bread is still warm and crispy.

Optional: Freshly ground black pepper and/or anchovies

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