Pan Con Tomate
Recipe adapted from Michael Chiarello, Coqueta, San Francsico
To learn more about this recipe, click the following link to read the related story, "What to Eat Now: Tomatoes," in Tasting Table's National edition.
Recipe adapted from Michael Chiarello, Coqueta, San Francsico
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Pan con Tomate
We turn to San Francisco's Michael Chiarello for the classic Spanish tomato toast.
Prep Time
15
minutes
Cook Time
5
minutes
servings
6
Total time: 20 minutes
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
- 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.
- 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.
- 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.
- 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.