Pan Con Tomate
I know we just skipped into mid-October, but stay with me here. I know there are still tomatoes out there at the markets, and there’s no better way to celebrate a good tomato than to smash the heck out of it on some bread.
To be honest with you, reader, I haven’t been in much of a cooking mood. I still cook, of course, but it hasn’t been joyful experimentation in a while. It’s been stuff like this: simple, tasty, but but but.
I have to convince myself that it’s something you want to see. It’s just some bread with stuff on it, after all. Not even a sandwich. But this blog is about connecting with people, and maybe someone out there just wants a snack and doesn’t want to go out and buy camembert or smoked paprika to make one. But I bet you have bread, and garlic, and oil, and tomato, don’t you?
Pan Con Tomate
Makes 1 serving
crusty bread, sliced
1 clove garlic
salt and pepper
Toast the bread in a toaster or under the broiler. Remove the hot bread from the oven and immediately rub the cut side (or one of the sides, if both are cut) with the clove of garlic. Drizzle with olive oil. Cut the tomato in half and rub the cut half on the bread until all of the bread is pink and all you have left of the tomato is the skin. Sprinkle with salt and pepper to taste. Eat warm.
Be sure to use a good crusty bread. This is not the time for insipid bagged sandwich-ready slices.
For a tomatoey-er take, rub the tomato on the largest holes of a box grater and spoon the resulting slurry over the top of the bread.
Music to cook by: Summer Home [Typhoon // A New Kind of House]