Name: Pan con Tomate
Yield: 4
Ingredients: 1 large tomato; 4 to 6 slices of bread (sourdough, ciabatta etc); Olive oil; Gray salt; Shabazi; Za'atar

This classic Spanish recipe is perfect for anytime, whether you are having a snack or serving it before a meal. The 3 key things are great tomatoes, crusty bread and the best olive oil you can get (aside from of course the spices). It is also a great solution for some bread that is past its prime.

Pan con Tomate

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Author

Lior Lev Sercarz

Servings/Yield

Ingredients

1 large tomato
4 to 6 slices of bread (sourdough, ciabatta etc)
Olive oil
Gray salt
Shabazi
Za'atar

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Directions

Preheat your oven broiler on high and position a rack close to the burner.
Grate the tomato into a bowl using a box grater (no need to remove the skin).
Add a healthy splash of olive oil, a big pinch of salt and Shabazi to taste (I usually use about 2 teaspoons).
Drizzle some olive oil on both sides of each bread slice and season them with salt and za'atar.
Place the seasoned bread on a baking tray lined with foil and toast them on both sides.
Spread the tomato mix on the toasted bread and serve. Enjoy!

Recipe Note

Variations and Ideas:

Top the pan con tomate with sliced charcuterie or cheese. Sprinkle some grated or thinly sliced manchego over the pan con tomate and put back under the broiler until melted.

Questions? Contact helen@laboiteny.com