Pan con tomate is a ridiculously simple Spanish snack of grilled, garlic-rubbed bread with raw, ripe tomatoes. With all the tomatoes in our half share lately, I’ve been fixing it for lunch almost every day (and sometimes in the wee hours of the morning as a restorative post-work snack).
Traditionally, you crush the halved tomato directly onto the hot bread, like a schoolyard bully, but I find the bread gets squished that way. Instead, grate the tomato to make a little bowl of sweet-savory pulp, ready for spooning onto bread, or dipping. And that’s it. Once you’ve made pan con tomate once, you won’t need a recipe to make it again. –Tejal
Pan con tomate
2 long, generous slices of baguette
3 tablespoons olive oil
1 garlic clove
2 ripe tomatoes
Salt and pepper, to taste
Drizzle or brush the baguette with 2 tablespoons of the olive oil and put under the grill until it’s nice and brown. Peel the garlic clove and rub it all over the hot bread. It’ll disintegrate a little, that’s good. When you’ve covered the bread with garlic, you can set the stubby clove aside. Halve the tomatoes and grate them into a bowl like a block of cheese, pushing everything through the metal except for the skin. Season the tomato pulp with a little salt and pepper, and another tablespoon of olive oil. Now you can either spoon the mix on top of the bread (in which case you have to eat it before the bread gets soaked through) or keep it on the side for leisurely dipping and spooning (in which case you can take your time). Enjoy!