Ingredients
4 slices of sourdough bread
2 large ripe summer tomatoes
Cold Pressed Extra virgin olive oil
Salt (preferably coarse grey sea salt)
Optional: Freshly ground black pepper and/or anchovies
Tools
1 box grater
sieve
Directions
Step 1
Toast the Bread: Place the bread slices on a grill pan or toaster and toast them until they are lightly golden and crispy. You can also rub the bread with a little bit of olive oil before toasting for extra flavor.
Step 2
Prepare the Tomatoes: Using a box grater, grate the tomatoes into a bowl. Sieve the grated tomatoes to separate the fresh from the juice. Remove the tomatoes from the sieve and set the liquid aside to use in a sauce or vinaigrette later.
Step 3
Using a spoon, add the grated sieved tomatoes onto your toasted bread. Be generous. It is flipping delicious.
Step 4
Drizzle with the best cold pressed Extra Virgin Olive Oil you can find and finish with a sprinkle of coarse grey sea salt.
Step 5
Optional: Fresh cracked black pepper OR top with anchovies.
Step 6
Arrange the Pan con Tomate on a serving plate and serve immediately while the bread is still warm and crispy.
