Pan Con Tomate
To learn more about this recipe, click the following link to read the related story, "What to Eat Now: Tomatoes," in Tasting Table's National edition.
Recipe adapted from Michael Chiarello, Coqueta, San Francsico
Pan con Tomate
We turn to San Francisco's Michael Chiarello for the classic Spanish tomato toast.
Prep Time
15
minutes
Cook Time
5
minutes
Servings
6
Total time: 20 minutes
Ingredients
- 10 Roma tomatoes, halved
- 2 garlic cloves, peeled and smashed
- 5 sprigs of thyme
- 2 tablespoons grey salt
- 3 tablespoons extra-virgin olive oil
- 1 loaf ciabatta
- Flaky sea salt
Directions
- Set a cheese cloth-lined sieve over a bowl. Use a box grater to grate the halved tomatoes over the sieve. Transfer the grated tomatoes to the refrigerator for 3 to 4 hours.
- Strain out the tomato liquid and transfer the tomatoes from the sieve to a bowl. Add the garlic, thyme, grey salt and olive oil and stir to combine. Refrigerate for 3 to 4 hours.
- Slice the ciabatta loaf in half and scoop out the inside of the bread. Cut the bread into 4 to 5-inch slices. In a toaster or toaster oven, toast the bread until golden, about 5 minutes.
- Discard the garlic cloves and thyme from the tomato mixture. Spread the mixture onto the toasted bread and sprinkle with flaky sea salt. Serve immediately.