PAN CON TOMATE
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- 1 large, meat tomatoes – we used beefsteak
- kosher salt
- 1, ciabatta roll – The Baker’s Table ciabatta is our favorite!
- il Fustino Arbequina Extra Virgin Olive Oil
- Jacobsen Flaky Salt
Slice the ciabatta roll in half length wise and then in half again to quarter the bread.
Halve the tomato and remove stem. Over a mixing bowl, rub the cut side of each tomato half against the large holes of a box grater until the tomato skin is all that is left.
Season the tomato pulp with a pinch of salt.
Preheat the ovens broiler. Generously drizzle each cut side of the ciabatta and boil on high for 2-3 minutes, or until edges begin to char.
Remove bread from the oven and rub with a garlic clove. Spoon tomato mixture over each slice of bread and finish with more EVOO and a pinch of flaky salt. Enjoy!