Pan con tomate interprets as bread with tomato, and that is principally all it’s. However what a mixture! The dish originated in northern Spain, within the area of Catalonia. There, it’s often called pa amb tomaquet, and it’s often eaten at lunch or dinner, as a light-weight facet dish. However down south in Andalusia, pan con tomate is extra usually eaten within the morning, and it’s a hearty and luscious meals. Its simplicity belies the pleasure that comes every time it’s served. All you want is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.
Use the most important holes on a field grater to get on the juicy meat of a beefsteak tomato, discarding most of its pores and skin as you go. Subsequent, rub items of toasted baguette with a clove of garlic, drizzle them with olive oil, and high with the candy grated tomato and a sprinkle of sea salt.
