After my first trip to Spain, pan con tomate became a staple in my kitchen. It is one of the easiest, yet most delicious things to make. I eat it for breakfast, lunch, dinner, and just as a snack throughout the day.
All you need is bread (preferably fresh bread like a baguette or ciabatta), tomatoes, olive oil, and kosher salt.
Full Video of Preparations Found Here:
The Key to the BEST Pan Con Tomate:
1. GOOD. OLIVE. OIL. I can't stress this enough. It doesn't have to be a $50 bottle of olive oil, but it should be at least a couple steps above that bottom shelf stuff we're all guilty of cooking with. A bottle between $12-20 should do it.
2. Campari tomatoes are the best tomatoes for pan con tomate. They're juicy and flavorful and wonderful and great and I love them for this dish.
3. NO TABLE SALT. You should only ever use kosher salt in the kitchen. If you follow recipes and they always come out too salty, it’s because you’re not using kosher salt. #themoreyouknow
The Lazy Way
Toast your bread.
While your bread is toasting, cut your tomatoes in half.
Rub the tomato into the warm, crusty bread until you've reached your desired amount.
Drizzle with olive and sprinkle with salt.
Done. Too easy.
The Traditional Way
Cut your tomatoes in half and grate them over a bowl. (Dispose of the skins.)
Add desired amount of olive oil to the tomato guts.
Top your toasted bread with the tomato mixture and sprinkle with salt.
The Super Lazy, Please-Don't-Judge-Me-For-Doing-It-This-Way Way
Halve or quarter your tomatoes. Place in a food processor and pulse for 15-20 seconds or until you get a semi-smooth texture. (Since the skin is present in this mixture, it will change the texture.)
Place tomato mixture into a bowl and stir in desired amount of olive oil.
Add tomato mixture to toasted bread and sprinkle with salt.
Note: If everyone likes different amounts of olive oil, just serve the tomato guts in a bowl and drizzle the oil on each individual piece. This doesn't taste as good, but to each their own.
Take a clove of fresh garlic and rub it directly onto your toasted bread before you add the tomato mixture. It adds a great pop of flavor. This is also the only way you should be making garlic bread at home. Seriously.