Pan con tomate is a Spanish tapa, or small portion of food, usually served at bars. Don’t be fooled by the simplicity of this recipe – it’s a flavour bomb! Thomas made these delicious morsels following this recipe from Serious Eats.
Make sure you choose the best ingredients for the best result. Cut ripe, sweet tomatoes in half horizontally and grate the open side of the tomato with a box grater using the flattened palm of your hand. Make sure to do this over a bowl to catch all the juice and pulp. The flesh will be grated leaving the skins behind. Discard the skins and season the tomato pulp with salt to taste. Preheat your grill (broiler) to high and place the rack approximately 10cm (4″) below. Take a loaf of ciabatta and split it in half horizontally then cut it into slices. Place it on a board and brush with some olive oil before placing it cut side up under the grill. When the bread is crisp and charring at the edge, remove it and rub with a split clove of garlic. Spoon the tomato mixture over the pieces of toasted bread, drizzle with some good quality olive oil and season with flaky sea salt. That’s the basic recipe which I’m sure is super delicious but Thomas added white anchovies and aioli as well. If you don’t want to make aioli from scratch, here’s an excellent cheat’s aioli (also thanks to Serious Eats): whisk together ½ a cup of good mayonnaise with 1 or 2 cloves of finely minced garlic. Slowly drizzle in 3 tablespoons or good quality olive oil then 2 teaspoons of water. Finally, season to taste with salt and freshly ground black pepper.
michelle picker cooks 