Tomato toast is summer in a bite
Pan con tomate
Chewy bread is a key ingredient in tomato toast, an easy-to-make summer dish that can be finished with any number of toppings.
During summer’s peak heat, I look for dishes that require little or no cooking and are easy to prepare. Tapas, those little bites you can find at bars all over Spain, come to mind.
Pan con tomate is summer in a bite. For these tomato toasts, you'll need good-quality extravirgin olive oil, chewy bread, a couple of ripe beefsteak tomatoes, sea salt and my secret ingredient: white anchovies. I prefer the white anchovy to the saltier canned anchovies. You can find them in the refrigerated section at your gourmet store or well-stocked grocery store. They add just the right complementary touch to the tomato-garlic flavor.
This app is simple to put together. You can broil, toast or grill the bread, depending upon your preference. I love the rustic touch of fresh, aromatic garlic smeared over the crisp toasts. Some recipes call for just the tomato pulp spooned on top of toasted bread. Others like to strain the pulp and use the juice to infuse the bread, then the remaining pulp is spread on top. Some also add seasonings and oil to the tomato pulp. My version includes a finishing dab of garlic mayonnaise to tie all the flavors together. Prep: 30 minutes Cook: 3 minutes Makes: Nutrition information per serving: