Spanish Tomato Bread (Pan con Tomate)
The classic Catalan breakfast of thick-cut sourdough or country bread toasted until golden, rubbed with garlic, then scraped with ripe tomato and finished with good olive oil and flaky salt. Simple, honest, and transformative.
Ingredients
- 4 slices sourdough or country bread, thickly sliced
- 2 very ripe large tomatoes (or 2 cups ripe cherry tomatoes), halved
- 2 cloves garlic cloves, peeled, halved
- 2 tbsp extra-virgin olive oil
- 1/2 tsp flaky sea salt (such as Maldon)
Instructions
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1
Preheat the oven broiler to high, or set the oven to 450 degrees F (230 degrees C). Arrange the 4 slices sourdough or country bread, thickly sliced slices on a baking sheet in a single layer.
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2
Toast the bread under the broiler or in the hot oven for 3 to 4 minutes per side until deeply golden and crisp on both surfaces. Watch carefully to avoid burning.
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3
While the bread is still hot, immediately rub the cut side of a 2 cloves peeled, halved garlic cloves clove firmly across each slice, using as much or as little as you like. The rough toast acts as a grater.
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4
Firmly rub the cut face of the 2 halved very ripe large tomatoes (or 2 cups ripe cherry tomatoes) over each garlic-rubbed slice, pressing to squeeze out the pulp and seeds directly onto the bread. Discard the tomato skins.
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5
Drizzle generously with 2 tbsp extra-virgin olive oil and sprinkle with 1/2 tsp flaky sea salt (such as Maldon). Serve immediately while the toast is still warm and crisp.