Juan's Pan Con Tomate
Chef Juan Suarez De Lezo stopped by to make Salmorejo, a chilled soup from Cordoba, a city in southern Spain.
We scooped out the insides of a beautiful boule and blended the bread with tomato, garlic, olive oil and salt to make this summer soup, a lesser known cousin to gazpacho.
Low and behold, we had some leftover ingredients to make pan con tomato, perhaps the simplest but one of the most delicious of all Spanish Tapas.
You simply toast the bread and meanwhile grate the tomato on the largest holes of a box grater or pulse in a blender. While ready is piping hot, rub a cut garlic clove against the crisp bread until slightly wet and spoon some of the seedy tomato mixture over top.
Drizzle on the olive oil and be generous with salt. Humble inexpensive and a really great way t make use of all your ingredients.
Serving Size: Makes 20 Bites
Ingredients
1 large ripe tomato
20 pcs rustic bread, cut into ¼ thick pcs.
Fruity olive oil, as needed
Kosher or flaky salt such as maldon or fleur de sel
Optional: Iberico Ham
Instructions
Pan Con Tomate
1 ripe tomato
20 pcs rustic bread, cut into ¼ thick pcs.
Fruity olive oil, as needed
Kosher or flaky salt such as maldon or fleur de sel
Optional: Iberico Ham
Preheat oven to 350 degrees F.
Grate the tomato on a box grater (large holes) or pulse the tomato in a blender until loose but retains some texture and seeds.
Toast the bread until light golden about 10 minutes. Rub the bread with garlic while it’s still hot. Spoon some of the tomato mixture onto the bread and finish with olive and salt.
For a heartier appetizer, lay a piece of Iberico ham on top of each piece of pan con tomate.