After a truly memorable dinner of tapas and wine at Cúrate in Asheville, I took a momement to briefly thumb through their cookbook on my way out of the restaurant. While I did not take enough time to really absorb the photos and recipes, one page stuck with me. Their recipe for Tomato Bread included a description of rubbing garlic and halved tomatoes directly on toasted bread. Beautifully simple and rustic.
A couple months later, I picked up the vegetables from our CSA one evening and I was handed a brown paper bag full of fresh tomatoes. My first thought was to make a red sauce for pasta, but then the recipe for Tomato Bread stirred in my mind. Not remembering the specifics, I searched the Internet for Pan con Tomate (tomato bread).
Here is my take on Pan con Tomate:
First, make a small cut in the bottom of the tomatoes. Then, grate the tomatoes into a bowl, discarding the skin. The small cut helps start the grating process, otherwise the tomatoes slides along the grater rather ineffectively. The skin generally remains intact and is easy to remove from the top of the grater. Season the tomatoes with salt and minced clove fresh garlic to taste. I used about a half teaspoon salt and one clove of garlic to about two cups of grated tomatoes.
Slice a baguette in half longwise horizontally, then slice each half into 2 inch wide rectangles. Drizzle the bread with olive oil and broil it until browned. Rub a clove of garlic over the crispy bread and spoon the tomatoes over it. Finish with a light sprinkle of salt and a light drizzle of olive oil.
Because Pan con Tomate is such a simple dish, the quality of the ingredients is very important. The tomatoes needs to be fresh and ripe. The olive oil should also be good quality. When done well, the dish should invoke feelings of eating at the beach or traveling the Iberian Peninsula.
Pan con Tomate makes a great tapa or a light dinner. It also goes well with a larger spread.