Yes, heirloom and cherry tomato season is exploding here on the East End, and with the myriad of ways to enjoy them cooked down or simply sliced, plated, salted and drizzled with olive oil, no one would blame you if you’ve entered the tomatoes for breakfast, lunch and dinner phase of summer.
But if you’re looking for a lovely little pre-dinner nosh alongside a glass of local rosé, set your sights on Spain. The Spaniards have truly mastered their use of the fruit in a tapas treat known as pan con tomate.
This simple dish is a cultural symbol of Catalonia and, actually, a typical breakfast staple (although we’ll eat it any ol’ time, as long as the tomatoes keep coming). While often compared to Italy’s bruschetta, the two are slightly different.
Bruschetta features diced tomatoes, olive oil, salt and torn basil, spooned atop toasted bread rubbed with garlic. Pan con tomate, however, takes a different approach with key ingredients, grating the summery fruit and adding a hit of acid in the form of citrus.
This recipe offers a slight twist on the traditional preparation, using a box grater to make a puree for easy assembly. If you are craving instant gratification, head over to R.Aire in Hampton Bays, where chef Alex Bujoreanu offers his traditional take of pan con tomate on their tapas menu.
Or head to your favorite farm stand, grab some juicy, red tomatoes and make this yourself at home. Hit up the Wölffer Wine Stand or Channing Daughters for one of their myriad excellent rosés, and summer will feel like it’s never ending.
Tips for the Home Cook
- Choose high-quality ingredients: Since this recipe has only a few components, the quality of each one really shines through. Don’t skimp on the bread, tomatoes, or olive oil.
- The riper, the better: Super-ripe, juicy tomatoes are key to achieving a flavorful, saucy puree. If your tomatoes aren’t very ripe, the results will be thin and watery.
- Embrace the simplicity: This dish is best when kept simple. The garlic, salt, and olive oil are all you need to bring out the tomato’s natural flavor. A little lime juice can add a nice contrast, but it isn’t necessary.
- Serve it promptly: Pan con tomate is best served immediately, before the bread becomes soggy. The goal is to have the bread absorb the flavors, but still retain some of its crisp texture.
- Get creative with your crop: Got a bumper crop of beautiful Balsam Farms cherry tomatoes? Roast them with a bit of olive oil, salt, and garlic until they burst and get jammy. Spoon this chunkier, bruschetta-style version over the toasted bread for a sweet, concentrated flavor bomb.
Pan Con Tomate
Ingredients
- 1 loaf French or Italian bread
- 3 large tomatoes (preferably local heirloom)
- extra virgin olive oil
- 1 – 2 cloves garlic, sliced in half
- fresh lime juice
Directions
- Preheat your oven's broiler with a rack positioned about six inches below the heat.
- Cut the loaf in half lengthwise, then slice it into two-inch pieces. Liberally brush each slice with olive oil and place them on a sheet pan. Broil for about three minutes, or until the bread turns a light golden brown.
- Grate the ripe tomatoes using the large holes of a box grater, discarding the peels. Season the tomato pulp with a pinch of sea salt and a little lime juice, if you like.
- Once the bread is out of the oven, rub the cut side of the garlic cloves over each warm slice. Spoon the grated tomatoes evenly over the toasted bread and serve immediately.
