Pan Con Tomate (Spanish Tomato Bread Tapa)

Smashed tomato on Ciabatta bread

Ingredients:

  • 4 Large, Ripe Heirloom Tomatoes
  • Extra Virgin Olive Oil
  • Sea Salt
  • 2-3 Large Garlic Cloves, Peeled
  • 1 loaf of Ciabatta, Sourdough, or other Artisan-Style Bread

Instructions

  1. Slice a small piece off of the bottom end of each tomato.
  2. Using a box or handheld grater with larger holes, grate the tomatoes into a large bowl. Discard the peels.
  3. Drizzle the tomato puree with olive oil and season with salt. Set aside.
  4. Halve the ciabatta loaf lengthwise and then slice each half into about 2 in wide slices.
  5. Arrange your sliced bread on a sheet pan so that they do not overlap and brush the bread with olive oil.
  6. Turn on the broiler function of your oven and toast the bread until the slices are a golden brown.
  7. Remove the toast and while it is still warm, rub the garlic cloves over the hot bread.
  8. Next, top the toast with the tomato puree and enjoy!