The simple things can often be some of the best. When in Catalunya, the part of Spain that holds Barcelona, this holds true for the well-known pan con tomate (or pa amb tomaquet in Catalan). It’s simply toasted bread rubbed with a clove of raw garlic and a tomato, then salted — and it’s the perfect complement to tapas and most meals. It can often be topped with cured meats or cheese, but it’s also wonderful just on its own.
Jose Andres, a Spanish chef with outposts in DC and LA, has offered what he calls “the modern way” to make pan con tomate. Instead of rubbing the tomato directly on the bread, you pass it through a grater, then mix the resulting liquid with salt, pepper and some olive oil, and spoon it onto the toast. I think one really great aspect of this method is that it’s not totally dependent on having the most perfectly ripe tomatoes. Because you’re pushing them through the grater, they liquefy a bit and deliver quite a bit more taste than if you rubbed an out of season Roma tomato on toast. Still, it’s worth finding some decent tomatoes so you get a good flavor. This recipe makes enough tapas for 4 people at 37 cents per serving.
Pan Con Tomate, The Modern Way, from Jose Andres’ Tapas: A Taste of Spain in America
2 large ripe tomatoes
4 slices rustic sourdough bread, toasted
extra virgin olive oil to taste
salt to taste
Cut the tomatoes in half. Place a fine grater over a large mixing bowl and rub the open face of the tomatoes onto the grater until all the flesh is grated. Discard the tomato skins. Add a liberal amount of olive oil to the grated tomatoes and season with salt to taste. Mix everything together.
Spoon the tomato-olive oil mixture over the toast to serve. This tomato bread goes really well with a few slices of Manchego cheese.
That looks really good. I want to try it.