Pan con Tomate
Pan con Tomate
Soups and Breads
Ingredients
- 4 ripe tomatoes
- 1 garlic clove, halved lengthwise
- Fustini’s Pyramid Flake salt to taste
- 1 loaf of hearty bread
Directions
Slice the bread to a medium thickness. Spread the slices on a sheet pan, drizzle with olive oil, and toast them in a 250 F degree oven. Rub the raw garlic on the toasted bread while it’s still warm.
- While the bread is toasting, cut the tomatoes in 1/2 and grate using a box grater, discarding the stems and skins. Add 1 tablespoon of olive oil and a pinch of salt to the grated tomato. Taste and adjust as needed.
Carefully spoon the tomato mixture onto the bread, and top with a drizzle of olive oil and a sprinkle of salt.
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