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Pan con tomate
10 min · 2 servings
Ingredients
rustic bread or ciabatta (4 slices)
160 gripe tomatoes
2 pcsgarlic
1 cloveolive oil
2 tbspcoarse or flaky salt
to tasteHow to cook
1
Bread
Toast 1.5 cm slices of bread in a dry frying pan or a toaster until golden and crisp.
For a vegan version, check the bread label: some loaves contain milk or eggs.
2
Tomatoes
Halve the tomatoes and grate the cut side on the coarse holes of a box grater until only the skin is left in your hand; discard the skin.
Use the ripest, meatiest tomatoes you can find: watery ones will make the bread soggy.
3
Garlic
Rub the hot toast with a halved garlic clove.
4
Assembly
Spoon the grated tomato over the toast, sprinkle with salt and drizzle with olive oil. Eat right away while the bread is still crunchy. Enjoy!
Cook it step by step, with a timer, in the app