Recipes

Pan con Tomate

Recipe adapted from Michael Chiarello, Coqueta, San Francsico
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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.

Pan con Tomate

Recipe adapted from Michael Chiarello, Coqueta, San Francsico

Yield: Serves 6

Prep Time: 15 minutes (plus 8 hours refrigeration)

Cook Time: 5 minutes

Total Time: 20 minutes (plus 8 hours refrigeration)

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.

Tags:
#Tomato #Toast
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