Pan con Tomate

TRADITIONAL STEPS:

Cut bread and lightly drizzle cut-side with olive oil.

Heat a cast-iron pan or grill over medium-heat and toast bread until lightly charred.

Rub a garlic clove on the bread (sort of like you are grating it into the bread).

Cut tomatoes across the equator, then rub the cut-side on the bread.

Sprinkle with salt to taste and drizzle with olive oil.

(Optional) serve with anchovy.

MODERN STEPS:

Cut bread and lightly drizzle cut-side with olive oil.

Heat a cast-iron pan or grill over medium-heat and toast bread until lightly charred.

Rub a garlic clove on the bread (sort of like you are grating it into the bread).

Grate tomatoes into a bowl to get a skinless tomato puree.

Season tomatoes with salt and olive oil, give a mix to combine.

Spoon over the tomato mixture onto the bread.

Drizzle more olive oil, if needed.

(Optional) serve with anchovy.