Spanish Tomato Toast (Pan Con Tomate) | Sur La Table Recipes

Cut the ripe tomatoes in half and scrape out the seeds with a small spoon.

Grate the tomatoes into a colander set over a large bowl to catch the pulp while allowing excess juices to drain.

Pour the excess liquid out into the sink and transfer the tomato pulp into the bowl.

Drizzle in about 1 tablespoon of fruity flavored Spanish olive oil into the tomato pulp and set aside.

Preheat a cast iron skillet over medium heat.

Slice the baguette into quarter-inch thick slices on the bias using a serrated knife.

Liberally oil both sides of the baguette slices with olive oil using a silicone pastry or basting brush.

Place the oiled baguette slices into the skillet, pressing them down for even contact with the skillet surface.

If the bread is toasting unevenly, use a flat lid as a grill press to ensure good contact with the skillet.

Flip the bread to check for doneness, aiming for golden brown on both sides.

Once golden brown and crisp, remove the bread from the skillet one at a time.

Rub the cut side of a garlic clove over the hot side of the toasted bread for a hint of garlic flavor.

Spoon the tomato mixture onto the hot bread, keeping it rustic.

Season each slice with flaky sea salt and freshly ground black pepper.

Drizzle a little extra olive oil on top before serving.

Equipment Needed

Dietary

Allergens