Pan con Tomate
- A loaf of your favorite baguette, sourdough, French or Italian bread.
- 5-6 Plum/Roma Tomatoes
- A few cloves of garlic, peeled
- Good quality sea salt, such as Himalayan
- organic Early harvest extra virgin olive oil from Olive Oil Grove
Toast bread until crispy.
Cut the tomatoes in half and grate them into a bowl until all that’s left are the tomato skins.
Add sea salt to the tomato to taste (approximately ½ teaspoon).
Once bread is toasted, rub a garlic clove over the toast in a spreading action. Spoon the tomato mixture onto the toast.
Generously drizzle your early harvest extra virgin olive oil on top and then ENJOY!
If desired, you can add fresh ground pepper, oregano, or extra minced garlic. A pinch of salt can be added at the end as well for presentation.
Source: Heather Soler
This is my all time favorite recipe when it comes to baguette, tomato, and EVOO.