New York City has the most amazing eateries in the world, especially their vast array of Spanish tapas restaurants. One of my favorite things to order as an appetizer is Pan Con Tomate which simply means Bread with Tomato...oh but it's not really that simple. This amazing dish consists of rustic bread toasted or grilled to perfection topped with extra virgin olive oil and a savory tomato spread.
When I make Pan Con Tomate at home I deviate a bit from the traditional Spanish style by adding rosemary. With or without rosemary the outcome is extremely delicious.
8 slices rustic bread, cut into thick slices
2 cloves garlic peeled and coarsely chopped
4 vine ripe red tomatoes cut in half
2 teaspoons extra-virgin olive oil
Coarse sea salt
Fresh ground pepper
Rosemary
Lightly brush olive oil over bread. Broil or grill bread approximately 2 to 4 minutes per side.
Carefully spoon the insides out of all tomato halves and add to a bowl (save tomato "shells"). Combine 1 teaspoon olive oil, garlic, rosemary, sea salt (to taste) and ground pepper (to taste) to the tomato pulp. Stir until all ingredients are thoroughly combined. Spoon mixture back into tomato "shells" and place on sprayed or oiled baking dish. Broil for 10 minutes.
Spoon tomato mixture on toast, serve immediately and enjoy!
Live in NYC...Don't have time to cook? Visit my two favorite Tapas Restaurants:
Mercat
Alcala
