//Pinch of Frank Ep.3// Pan con Tomate

Slice the baguette in half lengthwise.

Place the sliced baguette under the broiler to toast.

Cut the ripe tomatoes in half and grate them using a grater until reaching the skin, then discard the skin.

Mix the grated tomato pulp, ensuring to keep it fresh and not refrigerated.

Peel the garlic clove and leave it whole.

Once the bread is toasted, rub the whole garlic clove on the bread to impart flavor.

Drizzle extra virgin olive oil over the garlic-rubbed bread to prevent sogginess from the tomatoes.

Spread the grated tomato pulp generously over the bread.

Sprinkle a hefty dose of kosher salt over the tomato-covered bread.

Serve with olives and canned smoked sardines as a side.

Equipment Needed

Dietary

Allergens