The summer before my senior year of high school I conned my parents into sending me to Spain for a Spanish language immersion program. The experience was one I’ll never forget! Spanish people know how to live! They have the best taste in music, dancing, food, and wine. Not to mention; I could really behind the afternoon siesta culture. I can’t wait to go back one day!
Luckily, this pan con tomate (bread with tomato) takes me straight back! This recipe is the perfect example of when you have great ingredients you don’t need to do much to them to make them taste incredible.
I make this recipe in a cast iron pan on a stove top but if you have access to a grill, by all means, use it!
Serve this pan con tomate with steamed mussels, Spanish chorizo and a cold glass of dry white wine!
Pan con Tomate
- 4 thick slices crusty sourdough bread
- 2 large heirloom tomatoes
- 2 large cloves garlic
- olive oil for drizzling
- sea salt and freshly cracked pepper
- Heat a large cast iron pan on medium high heat. Add a few tbsp of olive oil to the pan and toast each slice of bread on both sides until golden brown.
- Cut the garlic cloves in half and rub each piece of toasted bread with half a clove of garlic.
- Next, slice the tomatoes in half and rub each piece of bread with half a tomato. Generously squeeze as much of the pulp and tomato juices as you can onto the bread.
- Season each slice of pan con tomate with salt, pepper and a drizzle of olive oil. Serve immediately!
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