Name: Pan con tomate
Total time: 10 min
Yield: 2
Cuisine: mediterranean
Ingredients: rustic bread or ciabatta (4 slices) — 160 g; ripe tomatoes — 2 pcs; garlic — 1 clove; olive oil — 2 tbsp; coarse or flaky salt

Ingredients

rustic bread or ciabatta (4 slices)

160 g

ripe tomatoes

2 pcs

garlic

1 clove

olive oil

2 tbsp

coarse or flaky salt

to taste

How to cook

1 · Bread

Toast 1.5 cm slices of bread in a dry frying pan or a toaster until golden and crisp.

For a vegan version, check the bread label: some loaves contain milk or eggs.

2 · Tomatoes

Halve the tomatoes and grate the cut side on the coarse holes of a box grater until only the skin is left in your hand; discard the skin.

Use the ripest, meatiest tomatoes you can find: watery ones will make the bread soggy.

3 · Garlic

Rub the hot toast with a halved garlic clove.

4 · Assembly

Spoon the grated tomato over the toast, sprinkle with salt and drizzle with olive oil. Eat right away while the bread is still crunchy. Enjoy!

Cook it step by step with a timer — in the app

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