Heirloom Pan Con Tomato

Appetizers, Snacks, Vegetarian

Heirloom Pan Con Tomate

Heirloom Pan Con Tomate

I JUST finished the first pass of A Cozy Coloring Cookbook. I added a few more recipes because I want it to feel full and worth it. I added an olive oil cake studded with apples and fall spices…that can all be thrown into one-bowl. It’s maybe my favorite new cake in the entire world because it takes like 10 minutes to throw together. It just took me a million tries to get right and I’m still, like, is this tasty, is this good? I plan on making it one last time this week before I head to Copenhagen.

Heirloom Pan Con Tomate

But right now, I’m not eating anything fall-like AT ALL. Right now is the time to eat all of the tomatoes. We wait all year long for this second, when heirloom tomatoes aren’t a million dollars a pound. They also taste the best right now, too.

If you’re unfamiliar with pan con tomate, it’s the simplest and easiest appetizer you could ever eat. You grate tomatoes into a big bowl. You salt the F out of them…and add pepper. THAT’S IT!

Heirloom Pan Con Tomate

Since this is the simplest thing in the world, seek out good bread. Like, really really good bread.

I put this pan con tomate on my favorite bread around, Bub’s and Grandma’s. I grilled the bread and then rubbed the surface with a garlic clove. It gave it a nice kick. I spooned the tomato over it, added a fancy anchovy and drizzled some olive oil on top.

So simple, so perfect, so summer-like!

Heirloom Pan Con Tomate

Heirloom Pan Con Tomate

Heirloom Pan Con Tomato

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 6 to 8

Heirloom Pan Con Tomato

Ingredients

  • 3 heirloom tomatoes
  • Sea salt
  • Freshly ground pepper
  • 2 garlic cloves
  • Anchovies or sardines, fancy ones!
  • Sprouts, for topping
  • Good loaf of bread, I used a rye seeded loaf

Directions

  1. Using a box grater, grate the tomatoes into a medium bowl. Season with salt and pepper. I added about 1/2 teaspoon or salt, no need to be shy!
  2. Grill the bread, charring the edges is a good idea—it adds some nice flavor. Rub the surface of the bread with the garlic cloves. Top the bread with a spoonful of tomato mixture (I let some of the liquid run off of the spoon first).
  3. Garnish with half of an anchovy or sardine, a few sprouts and a drizzle of olive oil.
http://www.acozykitchen.com/heirloom-pan-con-tomato/

First two photos by Moriah Ziman

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5 Comments

  • Reply Sel August 17, 2016 at 3:15 pm

    your recipe is one that is commonly used in Spain as a tapa…
    we don’t grate the tomato, we simply slice it. Toast the bread, we
    use good baguette, and yes, it is made in Spain as well. Rub the
    garlic well, and a little evoo over the tomato and of course the anchovy.
    Don’t forget the Cava, this would not taste good without it… Are you
    Spaniard?

  • Reply Amanda @ Cookie Named Desire August 18, 2016 at 7:52 pm

    This looks incredible. I never heard of pan com tomate, but now I can think of nothing else that I want! And that fall cake sounds so tasty. I really can’t wait to order the book!

  • Reply James @ Freshpresso August 22, 2016 at 9:48 am

    This is seriously awesome. I love tomato and I really want to try it soon. 🙂

  • Reply Cassie Autumn Tran September 7, 2016 at 12:20 pm

    This looks beautiful! Tomato sauce on bread is such an amazing combination!

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