Pan con Tomate

Ingredients

• •4 slices rustic bread or baguette
• •2 medium ripe tomatoes
• •2 cloves garlic
• •3 tablespoons extra virgin olive oil
• •1 teaspoon sea salt
• •¼ teaspoon black pepper

Directions

1. 1Toast the bread slices until golden and crispy on both sides.
2. 2Cut the garlic cloves in half and rub the cut side over the warm toasted bread.
3. 3Cut the tomatoes in half and rub the cut side generously over the garlic-rubbed toast, allowing the juice and pulp to soak into the bread.
4. 4Drizzle each slice with extra virgin olive oil.
5. 5Sprinkle with sea salt and black pepper to taste.
6. 6Serve immediately while the bread is still warm.

💡 Use the ripest tomatoes you can find for pan con tomate and rub the cut bread with garlic before tomato; the dish has nowhere to hide bland produce.

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