🍅 Pan con tomate

4 servings · prep 10 min · cook 5 min

Ingredients

• 4 large slices of country bread
• 4 very ripe tomatoes
• 1 garlic clove
• 4 tbsp extra-virgin olive oil
• Flaky salt

Method

1. Toast the bread until properly golden and rigid: soft, it tears when you rub it.
2. Rub a cut garlic clove over the warm surface, lightly — the garlic should be a hint, not the point.
3. Halve the tomatoes and grate them on a coarse grater, holding the skin in your hand.
4. You get fresh skinless pulp with no blender: that is the whole recipe.
5. Spread the pulp on the bread, season with flaky salt.
6. Pour on plenty of olive oil and eat straight away, before the bread goes soggy.

Adapted from Laura in the Kitchen (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu