Pan con tomate was served on waxed brown paper with a spoonful of sea salt on the side. Some places use a clove of garlic rubbed on the toasted bread before adding olive oil. Either way, it is pure bliss.
Ingredients
2 ripe tomatoes, about the size of a tennis ball
fresh rustic-style bread, cut into chunky slices
olive oil
sea salt
Instructions
Cut the tomatoes in half and scoop out the seeds. Place a box grater in a bowl. Use the large holes and grate the tomato. Discard the skin. If the grated tomato seems watery, discard by using a spoon. Toast the bread. While bread is still hot, drizzle olive oil over and spoon tomato sauce. Season with sea salt. Serve immediately.
Recipe by The Culinary Chase at https://theculinarychase.com/2019/01/spanish-tomato-toast-pan-con-tomate/