The Easiest Pan Con Tomate

A summer dish you will be making all season long because it is so dang easy and so dang good. Each time I make it, I am always asked for the “recipe”, which I hesitate to even call this a recipe because it is all the basics and only takes a couple of minutes to prepare.

Beyond adding this to toasted bread, you can toss it on pizza, salads, pasta, or even a charcuterie board. It is always great to have in your back pocket for last minute add to any gathering!

RECIPE

Instructions:

• 6 slices of toasted cibatta or sourdough

• 2 tablespoons of good quality extra-virgin olive oil, plus more for drizzle

• 3 cloves of garlic

• 2 Heirloom or Beefsteak Tomatoes

• Pinch of flaky sea salt

• Freshly shredded manchengo, optional for serving

Instructions:

• FOR THE TOAST:

  • Turn the broiler of your oven and position a rack about 6 inches away from the heat source.

  • Drizzle the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated for 3-4 minutes or until the bread is lightly golden brown. Remove from oven and carefully rub 1 garlic clove over each slice. Set aside.

• FOR THE TOMATE:

  • Slice off the ends of both tomoatoes and grate the tomatoes over the large holes of a box grater into a large bowl. Discard the peels.

  • Add the olive oil, salt grate the remaining two cloves of garlic. Stir to combine.

• ASSEMBLY:

  • Spoon the mixture over the slices of bread and add a sprinkle of mangchengo, if using and enjoy!