A few years back my life was forever changed when I tried Pan Con Tomate at the Callicoon Wine Merchant. I wasn't sure what it was, so my cousin explained: it is one of the most simple and delicious tapas from Spain. Hearty bread that is toasted, rubbed down with garlic, and topped with grated juicy summer tomatoes in salt and olive oil- that’s it. It is one of the most delicious ways to savor the sweetness of a tomato in peak season, and when you see it featured on the Callicoon Wine Merchant's menu in late summer, it is a must try. 

Bread choice is imperative in this dish. You'll want a bread that can hold up to the juicy tomatoes such as a baguette, sourdough, or ciabatta. It's preferred that you use bread that is a little stale and make sure to get a nice toast on it as well. You can absolutely make the tomato mixture ahead of time, but I recommend not assembling this until right before consumption.  Your bread will become soggy, and you want it to be warm when consuming. I hope you love this dish as much as I do!

You will need:

2-3 large tomatoes, grated (heirloom, beefsteak, or roma) 

¼ cup quality extra virgin olive oil

1 garlic clove, peeled

4 thick cut slices of bread of your choice (sourdough, baguette, or ciabatta loaf work great)

Flaky sea salt to taste

Start by grating your ripe tomato into a bowl. Cut it in half and grate the middle until you are only left with the skin that you can discard.

Place your tomato mixture into a fine mesh shiv or cheese cloth and lightly salt it, so the liquid all comes out and all you are left with is the pulp.   Too much liquid in this dish will make the bread soggy.

Toast your bread and rub it down with some peeled fresh garlic.

Spoon on the tomato pulp onto your bread and drizzle some extra virgin olive oil and another pinch of flaky salt over top.