Spanish · Starter
Pan con Tomate
- Easy
- 10 min
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with aromatics blooming from the first bite, warm spice humming through the middle, with a bitter-edged char at the rim.
Ingredients
- Good crusty bread, thick slices
- 2 dead-ripe tomatoes, halved
- 1 garlic clove
- Best olive oil you own
- Flaky salt
Equipment
Grill · Grater / zester
Allergen screen
Found: gluten
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Grill or toast the bread hard.
- Ghost the garlic clove across the hot surface once or twice.
- Grate the tomato halves on a box grater; discard skins. Spoon over.
- Oil generously; salt; eat immediately.
At the Table
- The Pour
- Chianti Classico or Barbera d’Alba
- Also Right
- Vermentino for the lighter plates
- From the Taps
- Italian pilsner
- Zero-Proof
- San Pellegrino Sanbittèr
Tomato’s acid demands equal acid: Italian reds evolved beside the sauce, and the regional pairing is the safest law in wine.
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