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Pan con tomate

September 2016

Tomato bread

Serves 4


2 big ripe tomatoes (about 1/4 pound)
2 slices rustic sourdough bread, toasted
Spanish extra-virgin olive oil to taste
Salt and pepper to taste


Cut the tomatoes in half.
Place a grater over a large mixing bowl.
Rub the open face of the tomato into the grater until the flesh is gone. Discard the skin.
Whisk the olive oil into the bowl.
Season to taste with salt and pepper.

To finish:
Spoon the tomato-oil mixture onto the toast. Drizzle with a little more oil.