Pan Con Tomate
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
Ingredients
  • 10 Roma tomatoes, halved
  • 2 garlic cloves, peeled and smashed
  • 5 sprigs of thyme
  • 2 tablespoons grey salt
  • 3 tablespoons extra-virgin olive oil
  • 1 loaf ciabatta
  • Flaky sea salt
Directions
  1. Set a cheese cloth-lined sieve over a bowl. Use a box grater to grate the halved tomatoes over the sieve. Transfer the grated tomatoes to the refrigerator for 3 to 4 hours.
  2. Strain out the tomato liquid and transfer the tomatoes from the sieve to a bowl. Add the garlic, thyme, grey salt and olive oil and stir to combine. Refrigerate for 3 to 4 hours.
  3. Slice the ciabatta loaf in half and scoop out the inside of the bread. Cut the bread into 4 to 5-inch slices. In a toaster or toaster oven, toast the bread until golden, about 5 minutes.
  4. Discard the garlic cloves and thyme from the tomato mixture. Spread the mixture onto the toasted bread and sprinkle with flaky sea salt. Serve immediately.