Pan con Tomate
There is no better lunch (or breakfast and dinner) on a hot summer's day, than pan con tomate. It comes together in under 10 minutes, only calls for 4 ingredients and every bite will cool you down and perk you up.
As is the case with any recipe that calls for just a few elements, the quality of each ingredient is important. As the name suggests, tomatoes are the hero of pan con tomate. The riper and juicier the tomatoes you choose, the more intensively flavoured and satisfying this will be. The opposite is also true, where dull and hard tomatoes will water down the pan con tomate and won’t carry their weight in terms of flavour or texture. Whilst you don’t need expensive heirloom tomatoes for this, choosing a good quality beef tomato for example will make a world of difference. Head to your local vegetable shop and doing be afraid to ask questions when you’re there!
2 large ripe tomatoes (around 550g)
3 tbsp (45ml) olive oil, divided
1 tsp salt
4 slices of bread
1 clove garlic
Use a box grater to grate the tomatoes into a large bowl, discarding the stem and core. Stir in 1 tsp salt and 2 tbsp olive oil.
Heat 1 tbsp olive oil in a frying pan over medium heat. Add the sliced bread and toast it for 6-8 minutes, until it’s golden brown on the heat facing side.
While the bread is still hot, rub it with a clove of garlic. Spoon the grated tomatoes over the bread, and drizzle the slices with olive oil.
Tip: If you’re making this in advance, don’t add the tomatoes to the bread until you’re ready to serve, as it will can make the toasted bread soggy and remove its crunch.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.