Pan Con Tomate
Pan Con Tomate
Ingredients
- 3 heirloom tomatoes, large
- 1/2 loaf sourdough bread, large
- 1 clove garlic, large
- 1/4 cup olive oil, plus 2 tablespoons
- 1 tablespoon sherry vinegar
- as needed fine sea salt, to taste
- as needed flaky salt, to finish
- as needed black pepper, freshly cracked
- as needed chives, freshly chopped, optional
Instructions
- 1
Using the largest holes on a box grater, grate the heirloom tomatoes into a large, fine mesh strainer. Place the strainer over a similar-sized pot to catch all the liquid that falls through.
⏱️ 5 min
- 2
Push the excess juice out of the tomato pulp, through the strainer. Push as much liquid as possible out of the pulp. Transfer the tomato pulp to a mixing bowl. Start to reduce the collected tomato juice over medium heat in the pot. Stir semi-often, until the juice has reduced to the consistency of a tomato sauce. Remove from the heat and let cool off to the side.
⏱️ 15 min
- 3
Once the tomato reduction has cooled, add 2 to 3 tablespoons of the reduction to the tomato pulp. Stir to combine. Add a few dashes of sherry vinegar, a generous drizzle of olive oil, and a pinch of fine sea salt to taste. Mix everything, and adjust the seasoning to your liking. For extra richness, add more olive oil; for extra brightness/acidity, add more vinegar.
⏱️ 10 min
- 4
Slice the sourdough into four thick slices, about an inch thick. Drizzle them generously with olive oil. Toast them over medium-high heat in either a pan or on the grill until they are quite heavily toasted. Immediately rub one side of each toast with a peeled garlic clove while still warm.
⏱️ 10 min
- 5
Serve each slice of toast with a generous spoonful of the tomato mix, evenly spread. Finish each toast with a pinch of flaky salt, and another drizzle of olive oil. Optionally, finish with some freshly chopped chives. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pan Con Tomate
- 3 heirloom tomatoes, large
- 1/2 loaf sourdough bread, large
- 1 clove garlic, large
- 1/4 cup olive oil, plus 2 tablespoons
- 1 tablespoon sherry vinegar
- as needed fine sea salt, to taste
- as needed flaky salt, to finish
- as needed black pepper, freshly cracked
- as needed chives, freshly chopped, optional
Instructions
- 1
Using the largest holes on a box grater, grate the heirloom tomatoes into a large, fine mesh strainer. Place the strainer over a similar-sized pot to catch all the liquid that falls through.
⏱️ 5 min - 2
Push the excess juice out of the tomato pulp, through the strainer. Push as much liquid as possible out of the pulp. Transfer the tomato pulp to a mixing bowl. Start to reduce the collected tomato juice over medium heat in the pot. Stir semi-often, until the juice has reduced to the consistency of a tomato sauce. Remove from the heat and let cool off to the side.
⏱️ 15 min - 3
Once the tomato reduction has cooled, add 2 to 3 tablespoons of the reduction to the tomato pulp. Stir to combine. Add a few dashes of sherry vinegar, a generous drizzle of olive oil, and a pinch of fine sea salt to taste. Mix everything, and adjust the seasoning to your liking. For extra richness, add more olive oil; for extra brightness/acidity, add more vinegar.
⏱️ 10 min - 4
Slice the sourdough into four thick slices, about an inch thick. Drizzle them generously with olive oil. Toast them over medium-high heat in either a pan or on the grill until they are quite heavily toasted. Immediately rub one side of each toast with a peeled garlic clove while still warm.
⏱️ 10 min - 5
Serve each slice of toast with a generous spoonful of the tomato mix, evenly spread. Finish each toast with a pinch of flaky salt, and another drizzle of olive oil. Optionally, finish with some freshly chopped chives. Serve immediately and enjoy!
⏱️ 5 min