Pan Con Tomate

4 Servings | Prep Time: 20 minutes

INGREDIENTS

• 4 thick slices rustic country bread or sourdough
• 2 large, very ripe tomatoes
• 1 garlic clove
• 3–4 tablespoons Organic Arbequina olive oil
• Flaky sea salt, to taste
• Freshly cracked black pepper, optional
• Fresh basil or parsley, optional

INSTRUCTIONS

1. Toast the bread.
   Toast the bread slices until they are deeply golden and crisp on the edges but still have a little softness in the center. You can use a toaster, but we suggest using the grill, broiler, or skillet and drizzling with some Arbequina olive oil before doing so. 
2. Prepare the tomatoes.
   Cut the tomatoes in half crosswise. Using the large holes of a box grater, grate the tomato into a bowl, leaving the skin behind. You want a loose, juicy tomato pulp.
3. Add the garlic.
   Cut the garlic clove in half. Rub the cut side lightly over each piece of warm toast. Don't overdo it—the garlic should add a subtle background flavor.
4. Top with tomato.
   Spoon the grated tomato generously over each slice of toast.
5. Finish with Arbequina.
   Drizzle generously with Organic Arbequina olive oil. Because this is such a simple dish, choosing a high quality olive oil with great flavor is important. 
6. Season.
   Finish with flaky sea salt and, if desired, freshly cracked black pepper.
7. Serve immediately.
   Pan con tomate is best while the bread is still warm and crisp.

For a slightly more elevated version, add thinly sliced Jamón Serrano, Manchego, or a few fresh basil leaves.

Recipe tip: Don't use cold tomatoes straight from the refrigerator. Room-temperature, very ripe tomatoes will have much more flavor.