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)
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
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.