Pan Con Tomate

Recipe adapted from Michael Chiarello, Coqueta, San Francsico

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
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We turn to San Francisco's Michael Chiarello for the classic Spanish tomato toast.
Prep Time
15
minutes
Cook Time
5
minutes
Servings
6
servings
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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