Pane Con Tomate
Pane Con Tomate is a very simple tapas with just 5 ingredients. It’s so delicious though.Â
I borrowed my recipe from my friend Carlos, it’s a regular, and very welcome addition, to his menu when we go for dinner. Â
Cooking surfaces
BBQ Temperature
Ingredients
- 2 small ciabatta buns or a ciabatta loaf, cut in half and into big portions
- 3 ripe large tomatoes, grated
- 2 cloves garlic, peeled but whole
- Maldon salt to season or a tin of anchovies
- Extra virgin olive oil
Method
- Cut your tomatoes in half and using a box grater, grate them with a flat hand into a bowl. You should be left with the skin, which can be discarded. Leave it for a couple of hours to let the flavours mingle.
- Set up your Big Green Egg for a direct cook with just the stainless steel grid. Set the Egg to 200°C.
- Spread a liberal coating of olive oil onto the cut side of your bread.Â
- Place the oiled bread crust up to toast the cut side of the bread. This will take about 2 minutes.
- Take the bread off your Egg and rub peeled garlic liberally all over the toasted side of your bread.Â
- Top it with a very generous portion of the grated tomato.
- Either sprinkle with salt, or add a couple of anchovy fillets to each portion.
- Return your bread to the grill to toast the bottom of the bread.Â
- Serve the bread with a nice glass of chilled white wine, an Txakoli would be perfect in my opinion, but I’d settle for an Albarino.Â
