PAN CON TOMATE RECIPES

Name: Pan con Tomate
Yield: 4 servings
Ingredients: 1 ciabatta loaf; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 garlic cloves, halved crosswise; 2 lb. heirloom tomatoes, cored; Flaky sea salt; Freshly ground black pepper, chopped oregano, and/or oil-packed anchovy fillets (for serving; optional)

PAN CON TOMATE RECIPE | BON APPÉTIT

Pan con Tomate Recipe | Bon Appétit image

We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 ciabatta loaf
3 Tbsp. extra-virgin olive oil, plus more for drizzling
2 garlic cloves, halved crosswise
2 lb. heirloom tomatoes, cored
Flaky sea salt
Freshly ground black pepper, chopped oregano, and/or oil-packed anchovy fillets (for serving; optional)

Steps:

Preheat oven to 300°. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).
Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside.
Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.
Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.

PAN CON TOMATE RECIPE - NYT COOKING

Pan Con Tomate Recipe - NYT Cooking image

Some version of tomatoes on toast — a juicy American B.L.T. or Italian tomato-topped bruschetta — is always a good idea, but that's especially true during high summer, when tomatoes are at their peak. One superior combination comes from Barcelona, where a slice of toast is rubbed with garlic and juicy ripe tomatoes, then anointed with olive oil. Most Catalan cooks simply cut the tomato crosswise and vigorously massage the toasted bread with the cut side. Others grate the tomato flesh and spoon it over the bread. This version adds tomato slices and a scattering of cherry tomatoes for a substantial first course.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 or 4 very ripe medium tomatoes (about 1 1/2 pounds)
1 pint cherry tomatoes (about 12 ounces)
4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick
4 to 6 garlic cloves, peeled
Salt and pepper
Extra-virgin olive oil
Basil leaves, for garnish (optional)

Steps:

Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

Nutrition Facts : @context http//schema.org, Calories 282, UnsaturatedFatContent 4 grams, CarbohydrateContent 49 grams, FatContent 6 grams, FiberContent 4 grams, ProteinContent 10 grams, SaturatedFatContent 1 gram, SodiumContent 597 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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