Pan con Tomate

A rustic slice of bread rubbed with garlic, topped with fresh tomato pulp and a drizzle of olive oil. The crust is crunchy, while the crumb is soaked with juice and oil.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 238
• Protein: 5 g
• Carbs: 34 g
• Fat: 8 g

Ingredients

• 240 g Country bread ( thickly sliced )
• 2 piece Round tomato ( very ripe, halved )
• 1 piece Garlic ( clove halved )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt

Instructions

1. Toast the bread

   Cut thick slices of country bread. Grill them until they are golden and rigid. The crumb must be firm enough not to collapse under the tomato juice.

2. Rub with garlic

   Cut the garlic clove in half. Vigorously rub the grilled side of the bread while it is still warm. The rough crust acts like a grater and absorbs the garlic.

3. Apply the tomato

   Cut the tomatoes in half. Rub the flesh directly onto the garlic bread, pressing down so the juice and pulp soak the crumb until no white is visible.

4. Seasoning

   Pour a generous drizzle of extra virgin olive oil over each slice. Finish with a pinch of grey sea salt. The oil should coat the tomato and shine.

Chef's tips

• Use very ripe tomatoes, almost soft, so they crush easily onto the bread.
• The secret lies in the quality of the olive oil; it needs character to stand up to the garlic.

Storage

Eat immediately, as the bread softens quickly.