Pan Con Tomate


  • 2 large, ripe tomatoes
  • kosher salt
  • 1 loaf ciabatta or sour batard, sliced
  • 1 garlic clove, split in half
  • Flaky sea salt, like Maldon or fleur de sel


  1. Adjust rack to 4 inches below broiler and preheat the broiler to high.
  2. Split tomatoes in half horizontally.
  3. Place a  grater into a large bowl. Rub cut-side of the tomatoes over the large holes of the grater, using the palm of your hand to grate the tomatoes back and forth.
  4. The flesh should be grated into a puree, while the skin remains intact in your hand.
  5. Discard the skin and season the tomato pulp with kosher salt to taste.
  6. Place bread on a baking sheet and drizzle with olive oil. Season with kosher salt.
  7. Broil until crisp and starting to brown around the edges, 2 to 3 minutes.
  8. Remove bread from oven and spoon tomato mixture over bread.
  9. Drizzle with more extra-virgin olive oil and season with flaky sea salt. Serve immediately.