Pan con tomate, or tomato bread, is a classic Spanish dish that exemplifies the simplicity of fresh ingredients in Mediterranean cuisine. With just a handful of ingredients, this dish bursts with flavor, showcasing the quality of its components. Ripe tomatoes, fragrant garlic, crusty bread and a drizzle of extra virgin olive oil come together to create a delectable blend of textures and tastes. Whether served as an appetizer, tapas or a quick and satisfying snack, pan con tomate is a delightful way to highlight these beautiful ingredients!
On a recent trip to Napa Valley, in addition to wine tasting, I planned an olive oil tasting at Grove 45. It turned out to be one of my favorite parts of the trip. Grove 45 (www.grove45.com) is a female owned and operated premium brand of extra virgin olive oil produced in Napa Valley, California. This first cold press extra virgin olive oil is a balance of subtle fruitiness and a rich peppery flavor. The olive oil is sustainably farmed in groves in Napa Valley California and bottled in recyclable aluminum bottles. They make a beautiful rosé wine as well.
Ingredients
- 1 loaf ciabatta or another hearty bread
- extra-virgin olive oil I just love the brand Grove 45
- 1-2 large garlic cloves
- 2-3 large tomatoes heirloom or beefsteak tomatoes
- good quality balsamic vinegar Grove 45 has beautiful vinegar too
- Flaky sea salt to taste
- chopped fresh basil for garnish
Instructions
- Pre-heat the oven broiler and position a rack about 6 inches away from the heating source. Slice the bread loaf in half length-wise, then into 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a rimmed baking sheet. Toast the bread in the oven about 6 inches from the broiler for 3 minutes or until the bread is lightly browned. Generously rub the raw garlic over the bread slices.
- Slice off a small part at the top of each tomato. Grate the tomatoes over the large holes of a box grater. Discard the skin. Season the tomato puree with sea salt and a splash of balsamic vinegar. Spread the grated tomatoes over the bread and sprinkle the fresh basil over the bread slices.
