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Pan con Tomate (Catalan Bread Rubbed with Tomato)

Few things bring people together quite like a platter of fresh tomato-topped bread straight from the oven. With just a handful of simple ingredients and a few easy steps, this traditional Pan con Tomate turns everyday bread into something truly special.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 10 Slices
Calories: 110.1
Ingredients Method Notes

Ingredients
  

  • 1 loaf ciabatta bread or similar hearty bread
  • 3 large very ripe tomatoes heirloom tomatoes if desired
  • extra virgin olive oil for brushing bread
  • 1-2 cloves garlic sliced in half
  • sea salt or kosher salt to taste
  • 1 splash fresh lime juice optional

Method
 

  1. Turn on the broiler function of the oven and position a rack about 6 inches from the heat source.
  2. Slice the bread loaf in half lengthwise and then into 2-inch slices.
  3. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan.
  4. Toast the bread under the broiler for 3 minutes or until lightly golden brown.
  5. Slice a small part from the tip of the tomatoes and grate them over the large holes of a box grater.
  6. Discard the tomato peels.
  7. Season the grated tomato puree with salt and a splash of lime juice if using.
  8. Rub the cut garlic cloves over the hot toasted bread.
  9. Spread the grated tomato mixture over the bread.
  10. Serve immediately.

Notes

Serve soon after assembling to prevent the bread from becoming soggy. Plan on about 2 slices per person. Pairs well with fresh salads, roasted vegetables, soups, or grilled proteins.