The perfect end-of-summer dish when local tomatoes are ripe and abundant.
Spanish restaurants in Boston : Cut a tomato in half and rub the cut surface over a box grater, keeping the palm of your hand completely flat. This conveniently extracts and chops the tomato pulp and separates it from the skin . This is also a great method if you want to make a super-quick fresh tomato sauce for pizza or pasta.Typically the bread is sliced thin from a long, rustic loaf. This works fine if you're serving pan con tomate as you do in Spain: as a free bar snack.
A loaf of open-holed ciabatta, split in half lengthwise and then split crosswise into individual pieces, provides enough substance and structure for big spoonfuls of tomato pulp. I drizzle extra-virgin olive oil over the bread and place it under the broiler until it's browned, crisp, and just starting to char around the edges. You need that level of crispness to stand up to the juicy tomato.The final question is how to incorporate the olive oil and garlic.
I prefer to keep my flavors a little more distinct, letting the tomatoes handle themselves. I apply garlic directly to the bread by rubbing half a clove on the rough surface. It kind of acts like sandpaper—you'll see your garlic clove getting smaller and smaller as it leaves a thin layer of flavor behind.
The tomatoes are seasoned with salt and spooned on top of the bread. Finally, I drizzle it with more olive oil , sprinkle it with coarse salt, and serve. No embellishments required. You don't even need chopped herbs, although I suppose a sprinkle of parsley or chives would not detract from the overall experience.
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