Best Pan Con Tomate
Prep Time:
Cook Time:
Servings:
Ingredients
- 1 ripe tomato
- 1 loaf bread or baguette
- 1 clove garlic, halved
- extra-virgin olive oil, preferably picual, hojiblanca, arbequina, or blend from spain
- salt, to taste
Directions
- Turn the oven up as high as it goes. Grate a ripe tomato, reserving the juice with the rest of the pulp. Slice the bread and when the oven is jacked, put the slices in for about 3-5 minutes. (You want the bread crunchy but not Melba.) When the bread is ready, remove and scrape with garlic. (How much depends on how much you love garlic.) Drizzle evenly with olive oil. Ladle the tomato evenly across the bread, add another drizzle of olive oil, and evenly scatter some nice flaky salt over everything. Eat with coffee, preferably in a place with an amazing view.