Pan De Tomate Recipes

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.

Steps:

• Cut slices of bread about 2/3-inch thick. Cut tomatoes in half. Rub their pulp slowly into both sides of the bread slices to color the bread. Sprinkle both sides of the bread with salt. Drizzle both sides of the bread slices with olive oil. Arrange the slices on a large platter. If desired, serve with very thin slices of the Serrano ham.

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.

Steps:

• Cut tomato in half and, holding the skin side, pulp on the coarse side of a cheese grater. Be sure to catch all the juice.
• To serve place a clove of garlic and a couple of rounds of toast on each plate.
• Rub the clove of garlic on the toast lightly pour oil liberally over the bread followed by spoonfuls of the freshly pulped tomato. Finish with a sprinkling of salt.

Steps:

• Preheat oven to 250 degrees. Toss tomato slices with thyme, 1 tablespoon marjoram, and 2 tablespoons oil. Season with salt and pepper. Arrange tomato slices in a single layer on a parchment-lined rimmed baking sheet. Bake 1 hour.
• Reduce oven temperature to 200 degrees. Continue baking until tomatoes are shriveled, about 2 hours more.
• Heat a grill (or grill pan) to medium-high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 3 to 4 seconds.) Brush grates with oil. Rub baguette slices with garlic. Brush lightly with remaining 2 tablespoons oil, dividing evenly. Grill baguette slices until crisp, about 1 minute per side. Rub with reserved plum tomato halves. Divide dried tomato slices evenly among toasts, then add toppings as desired. Garnish with remaining 2 tablespoons marjoram.

Steps:

• Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
• Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
• Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
• With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
• Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
• Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.