Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore
Pan con tomate translates as bread with tomato, and that’s basically all it is. But what a combination! The dish originated in northern Spain, in the region of Catalonia. There, it’s known as pa amb tomaquet, and it’s usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, pan con tomate is more often eaten in the morning, and it’s a hearty and luscious food. Its simplicity belies the pleasure that comes whenever it is served. All you need is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.
Use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as you go. Next, rub pieces of toasted baguette with a clove of garlic, drizzle them with olive oil, and top with the sweet grated tomato and a sprinkle of sea salt.
Yield: 4 Time: 15 minutes Two 6-in. pieces baguette, halved lengthwise 2 garlic cloves, peeled 4 Tbsp. extra-virgin olive oil 2 very ripe large tomatoes Coarse sea salt Instructions Position a rack in the center of the oven and preheat to 500°F. Place the baguette
