Vine-ripened tomatoes, flaky salt and good olive oil come together on rustic toasted bread to make pan con tomate - one of the easiest Spanish tapas ever!
Prep Time2 minutesmins
Cook Time3 minutesmins
Total Time5 minutesmins
Course: Appetizer, Breakfast, Tapas
Cuisine: Spanish
Servings: 4slices
Ingredients
4slicesrustic bakery bread
2vine-ripened tomatoes
good extra virgin olive oil,to taste
flaky sea salt,to taste
Instructions
Toast the bread so that it is well-toasted, but not burnt.
Tomato method 1: Cut tomatoes in half on the equator. Use a grater over a bowl to grate the pulp out of the tomatoes, leaving the skin intact. Discard the skin. Spoon tomato pulp evenly over bread.Tomato method 2: Cut tomatoes in half on the equator. Rub 1 cut half of tomato on each slice of bread. Discard the skin.
Drizzle with olive oil, sprinkle with sea salt, and serve immediately!