Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Table of Contents
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 spicesโฆthat can all be thrown into one-bowl. Itโs 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 Iโm still, like, is this tasty, is this good? I plan on making it one last time this week before I head to Copenhagen.
But right now, Iโm 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 arenโt a million dollars a pound. They also taste the best right now, too.
If youโre unfamiliar with pan con tomate, itโs the simplest and easiest appetizer you could ever eat. You grate tomatoes into a big bowl. You salt the F out of themโฆand add pepper. THATโS IT!
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, Bubโs and Grandmaโs. 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!
Pan Con Tomate
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
Instructions
- 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!
- Grill the bread, charring the edges is a good ideaโit 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).
- Garnish with half of an anchovy or sardine, a few sprouts and a drizzle of olive oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First two photos by Moriah Ziman
Such a nice post i really loved it.
This looks incredible.
I should try this at home. Maybe next weekend i will try this because I love the recipe very much. Thank you for share this nice post.
I never knew preparing a tasting dish will be so easy and quick. thanks a lot for the recipe. even an amateur like me could get it right on the very first try.
Awesome post.I really like it.Thanks for sharing such a valuable post.You can find more beautiful things here
This looks beautiful! Tomato sauce on bread is such an amazing combination!
This is seriously awesome. I love tomato and I really want to try it soon. ๐
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!
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?