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A common treat in Catalan cuisine, pan con tomate is one of those recipes where simple flavors shine.

Focus on high-quality ingredients and the thickness of your bread slices (the thicker, the better, to support your hearty tomatoes) and you may find this makes its way into your repertoire as a summer staple.

How to Make It

Difficulty: Easy

Overall Time: 35 min

Prep Time: 10 min

Cook Time: 5 min

Serves: 4 to 6

  • 4 ripe beefsteak tomatoes, about 2 ½ lb (1.1 kg), cored and halved
  • 1 tsp kosher salt
  • ½ sourdough loaf, cut into ¾-inch slices
  • 1 tbsp extra-virgin olive oil, plus more for serving
  • 1 garlic clove, halved
  • Flaky sea salt
  1. Coarsely grate tomatoes into a large bowl. Discard skin. Stir in salt. Transfer tomatoes to a strainer set over another bowl. Set aside to drain off excess liquid, at least 30 minutes. Gently stir tomatoes occasionally to drain off as much juice as possible.
  2. While tomatoes drain, preheat grill or grill pan over medium-high heat. Lightly brush both sides of bread with oil.
  3. Grill bread until cut-sides are grill-marked and toasted, approximately 1 to 2 minutes per side. Remove to a plate, then scrape garlic across top of each toast.
  4. Just before serving, generously top each toast with grated tomatoes. Spread towards edges of toasts. Drizzle more oil over top, if desired. Sprinkle with flaky salt.

How to Store It

Grated tomatoes can drain, covered at room temperature, up to 4 hours before serving.

How to enjoy it

Don’t throw away the tomato juices that drain away from the pulp! Sip, as-is, or save for a lighter, fresher batch of Bloody Marys.

Pan con Tomate Recipe by Casa de Suna
Pan con Tomate Recipe by Casa de Suna

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