AKA: the best tomato toast in the world and universe. You will love this!
It’s different from bruschetta though. Similar in vibe, but the technique is just a tad different. This is the Spanish version, and it’s grated and pulpy and acidic and completely perfect.
And very simple. You’ll cut some large tomatoes (they just work best) in half and grate them into a fine mesh strainer which is over a bowl. You want to save the juice for something later! Or drink it. Fly, little bird.
Once you’re left with the tomato pulp, transfer it to a bowl and add some flakey salt, a few cracks of black pepper and your best olive oil. Stir and let this sit while you fry the bread.
Fry. The. Bread. Aren’t those words just heaven?
Sorry, this is the tomato pulp. ^^ You should taste it real quick. It’s seriously so vibrant and seductive. I can’t get enough.
After you’ve fried the bread until golden brown on both sides, rub a cut garlic clove over the top side. A) the fragrance will knock you down, and B) It just transforms the toast. Absolute divinity.
Then spoon the pulpy tomatoes over the toast and add one more pinch of salt, black pepper and one final drizzle of oil. It will be glossy and beautiful. Eat just like this! You could definitely throw some basil on top, but this version gets eaten plain. It’s complete perfection.
Try it today!
Like really, go grate those garden tomatoes. They beggeth.
Save Recipe
Ingredients
- 3 large tomatoes, cut in half
- 4 slices rustic bread
- 1 garlic clove
- Coarse salt
- Freshly ground pepper
- Extra-virgin olive oil
Instructions
- Place a fine mesh strainer in a larger bowl, and grate the tomato flesh right into it. Discard the skins. Continue with all three tomatoes until you get a bowl full of juice and the strainer full of pulp. Use a spoon to press any remaining juices out.
- Transfer to a smaller bowl, then add a pinch of flakey salt, a crack of black pepper and a drizzle of your finest extra-virgin olive oil. Stir together, and then let it sit while you fry the bread.
- Heat a few Tbs. oil in a shallow pan and add the sliced bread. Fry on one side until the toast is golden brown, then flip and fry the other half.
- Remove from the skillet and place on a tray or plate. Cut the garlic clove in half and rub it on the hot toast. Smell that!
- Spoon the tomato over the toast and give it one more pinch of salt, one more grind of pepper and a finishing drizzle of oil. Perfection.
- Serve immediately and inhale!
Sob city.
52 Responses to Pan Con Tomate