Pan Con Tomate (Spanish Tomato Bread)

3 large ripe tomatoes

1 loaf ciabatta or other type of crusty bread

2 garlic cloves


Olive oil

Cut ciabatta open the long (like you’d cut a baguette if you were making a submarine sandwich).  Then cut each side crosswise into 1 ½” slices.  You should have about 20 small slices of bread.

Cut tomatoes in half horizontally.  Place a box grater in a medium bowl.  Rub the faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth.  The flesh should be grated off, while the skin remains intact in your hand.  Discard the skin and season the tomato pulp with salt.

Adjust the rack to about 4-6” below the broiler and preheat broiler to high.  Place bread, cut side up, on a rack or baking tray.  Drizzle with olive oil.  Broil until crisp and starting to char around the edges, 1-3 minutes.

Remove bread from oven.  Peel and slice the garlic cloves in half the long way (so maximum cut surface is exposed).  Rub the bread with the garlic cloves.  Using a slotted spoon or a fork, spoon tomato mixture over bread.  Drizzle with olive oil and sprinkle with salt.  Serve immediately.

Note:  This recipe makes about 20 appetizer-size portions

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