Seamus Mullens Pan Con Tomate Food

SEAMUS MULLEN'S PAN CON TOMATE

Seamus Mullen's Pan Con Tomate image

Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find. Microplane some garlic into it. Add salt and a big drizzle of fruity Spanish olive oil, then a little less of sherry vinegar. You'll heap this mixture onto a few thick slices of bread, and then scrape most of the tomato off. Add more olive oil and sprinkle with flaky sea salt.

Provided by Sam Sifton

Categories easy, quick, appetizer

Time 15m

Yield Serves4-6

Number Of Ingredients 7

Ingredients

2 best-quality tomatoes, very ripe
4 cloves garlic, peeled
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, ideally Spanish, plus extra for finishing
2 tablespoons sherry vinegar
4-6 slices thick-cut crusty bread
Maldon sea salt or other flaky salt, to taste

Steps:

Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with kosher salt, the olive oil and the vinegar, and stir lightly to combine.
Toast or grill the bread until it is lightly charred.
Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, then serve immediately.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 178 milligrams, Sugar 3 grams, TransFat 0 grams

PAN CON TOMATE

Pan Con Tomate image

Provided by Valerie Bertinelli

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

6 1/2-inch-thick slices crusty bread
2 very ripe, good quality tomatoes
1 clove garlic, peeled
Kosher salt
2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil plus more for drizzling
Flaky sea salt

Steps:

Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes.
In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine.
Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt.

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