Pan con Tomate or Bread with Tomato | Helina Sanchez

Toast the bread until golden brown.

Take a clove of garlic and cut it crosswise without peeling it.

Rub the cut side of the garlic on the toasted bread to infuse flavor.

Select the ripest tomato and cut it crosswise.

Squeeze the tomato to extract the meat and juice, discarding the skin.

Pour extra virgin olive oil generously over the tomato-covered bread.

Make holes in the bread to help distribute the olive oil evenly.

Top the bread with slices of chorizo and jamon.

Serve with a glass of tempranillo wine.

Dietary

Allergens