Pan con Tomate

Rating

5 stars (4 reviews)

2 large beefsteak tomatoes
2 cloves garlic
1 french baguette, cut in half lengthwise and sliced into 4 inch pieces (see notes)
extra virgin olive oil ((preferably olive oil from Spain))
coarse salt, for serving (I use Maldon)

For the Tomatoes:
- Using large size grate of a cheese grater, grate the tomatoes and 1 clove of garlic into a large bowl. Using a fined sieve strainer, pour the tomatoes pulp over to remove excess liquid from the tomato mixture so that you are left with just the pulp. Set aside.
For the Bread:
- Preheat oven on broil.
- Place the bread on a baking sheet. Drizzle with olive oil (more or less each slice gets about 1 tsp). Place in the oven and broil, watching carefully so it doesn't burn, until very golden brown and crunchy, about 2 minutes. Remove the bread from the oven and drizzle with olive oil again.
- Let the bread cool enough to handle. Rub the toast with the remaining clove of garlic.
- Gently spoon the tomatoes on top of the toast to coat well. Sprinkle with salt. Enjoy!

Lindsay on 2022-08-26 (5 stars):
Just made this for a mid morning snack and was not disappointed. Super light and refreshing. I didn’t have a fine mesh strainer, so I used a slotted spoon and let the liquid drip out before adding to my toast.
Mira on 2022-07-15 (5 stars):
So so good! I didn’t have a baguette so used wheat bread and it still tasted so fresh and wonderful. I’ll be making this often for breakfast. Thanks for sharing, Alex!
Rosemary on 2022-07-08 (5 stars):
Holy cow, whoever came up with tomatoes on toast is a genius!! This truly tastes like Summer & will be on repeat in our house for breakfast!
Mary on 2021-05-30 (5 stars):
This is amazing! I wanted an easy to breakfast to make while on vacation, and I’m hooked! I’ve told so many people about this- so light and REFRESHING! I’ve tried making it on rosemary sourdough bread as well, and I think that’s my favorite! So so good, thank you for the recipe!!