Pan con Tomate
The Spanish classic, doubled down. Bread crisped in smoked tomato oil, finished with another glossy drizzle on top.
Ingredients
Grate the tomatoes: Halve 3 very ripe medium tomatoes (beefsteak or vine-ripened) crosswise. Using the large holes of a box grater set over a bowl, grate the cut sides until only the skins remain in your hand; discard skins. Stir in a pinch of 0.5 teaspoons flaky sea salt, plus more to taste and let sit while you toast the bread — the salt draws out flavor and juices.
Toast in smoked tomato oil: Heat 2 tablespoons of 4 tablespoons smoked tomato oil, divided (for toasting + drizzling) in a large skillet over medium heat until shimmering. Add 4 thick slices crusty bread (sourdough, ciabatta, or a rustic country loaf) and toast until deeply golden and crisp on the bottom. Flip and toast the second side another 2–3 minutes, adding a little more oil if the pan looks dry. Work in batches if needed.
Rub with garlic: While the bread is still hot, rub one side of each slice firmly with the cut sides of garlic cloves. The crisp surface acts like a grater, pulling raw garlic flavor into every crevice.
Top with tomato: Spoon the grated tomato pulp generously over the garlic-rubbed side of each slice, letting the juices soak in slightly but working quickly so the bread stays crisp.
Drizzle and finish: Drizzle the remaining 4 tablespoons smoked tomato oil, divided (for toasting + drizzling) over the top of each slice. Finish with flaky sea salt, plus more to taste and serve immediately, while the contrast between crackly bread and juicy tomato is at its peak.
