Pan Con Tomate, My Way

Pan Con Tomate, My Way comes together with garlicky grilled bread and a humble mixture of grated tomatoes, good olive oil, and kosher salt. Basil adds a fresh and sweet note that makes it taste even more like late-Summer. It’s crunchy, it’s juicy, and you’ll want to drink the leftover tomato mixture off of the plate. This is my dream, lazy seasonal meal and late-Summer is time of year you should make it. For a deeper dive into this recipe, along with product recs and extra cooking tips, follow along on my Substack, Cooking But Keep It Casual and be sure to subscribe here.

Pan Con Tomate, My Way

Grate tomatoes and spoon 'em over garlicky grilled bread, that's the gist.

Prep:
15
min
cook:
10
min
total:
25
min
Ingredients

For the bread:

  • 6 thick slices rustic bread, such as country loaf or sourdough
  • 3 tablespoons melted butter + 3 tablespoons extra virgin olive oil
  • 1 large garlic clove

For the tomatoes:

  • 4 very ripe heirloom tomatoes
  • 1/4 cup extra virgin olive oil
  • kosher salt to taste

For serving:

  • Handful fresh basil
  • Flaky salt

Instructions

Grill the bread (or skip this step and just toast it)

  1. Preheat grill or grill-pan to medium high.
  2. In small bowl, combine melted butter and olive oil. Brush both sides of each slice of bread with butter and olive oil mixture.
  3. Using tongs, arrange bread over grill grates or grill pan and let sit for 1-3 minutes, flipping once there are char marks. Repeat on other side and remove from heat when done.

Rub garlic on bread

  1. Slice tip off top of garlic clove and while bread is still warm, rub sliced garlic clove on top side of each piece of bread.

Make the grated tomato sauce

  1. On a box grater, grate tomatoes into large bowl, discarding skins. Stir in olive oil and season generously with kosher salt.
  2. Taste and adjust, seasoning again with kosher salt if it needs an extra punch of flavor.

Finish + serve

  1. Cut each slice of toast in half at an angle to create 6 smaller portions, or keep as is for 3 larger tartines, and arrange on serving platter.
  2. Spoon few spoonfuls of tomato mixture over each slice. Depending on the size of the tomatoes used, you may have extra raw tomato sauce - store any leftover sauce in an airtight jar in the fridge.
  3. Tear fresh basil and scatter over toasts, sprinkle all with flaky salt, and enjoy.

Let's riff

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Avery
November 22, 2024
I loved this! Made as directed. This will go into my rotation for sure!
Alyce Diamond
November 6, 2024
Phil Stewart
October 7, 2024
Leigh Grassi
October 4, 2024
Yolanda Pavy
October 3, 2024
Phil Stewart
October 1, 2024
Josefa
September 5, 2024
Jay
August 25, 2024
Hey! Went to make this tonight but mine turned out very watery/liquidy - any idea what went wrong? Just used organic hellmans and a bunch of basil with an immersion blender - maybe used too much basil?
Philipp
August 23, 2024
Alicia Motley
August 15, 2024
Helene Langley
August 9, 2024
Suzanne McColl
August 7, 2024
Alba Renteria
August 4, 2024
Williams Swift
August 3, 2024
Chantal Harless
July 31, 2024
Vada
July 30, 2024
Jamal Reddy
July 29, 2024
Asa Loughlin
July 28, 2024
Bobbie Prout
July 27, 2024
Dolly Sackett
July 25, 2024
Octavio Ranieri
July 25, 2024
Kim W
July 22, 2024
I made this last night, and it was one of the most delicious meals I’ve ever eaten! I am going to make this a lot while the tomatoes are in season. Thank you!
Dorie Akehurst
July 22, 2024
Catherine Hann
July 21, 2024
Belen Speed
July 18, 2024
Carmela Clift
July 18, 2024
Jenna Symon
July 15, 2024
Van Dagostino
July 14, 2024
Margery Waley
July 10, 2024
Alisia Cota
July 6, 2024
Priscilla Didomenico
June 29, 2024
Caren Greathouse
June 26, 2024
Elisha Sams
June 23, 2024
Jasmine Blumenthal
June 20, 2024
Craig Gellibrand
June 18, 2024
Angelia Beardsmore
June 15, 2024
Leesa Amess
June 15, 2024
Curtis Ingham
June 11, 2024
Amparo Helton
June 9, 2024
Rhys Pigott
June 5, 2024
Humberto Caesar
June 4, 2024
Gita Leschen
May 31, 2024
Diane Aslatt
May 31, 2024
Annetta Merchant
May 20, 2024
Brendan Bear
May 9, 2024
Nora Perry
May 8, 2024
Mark Moore
May 6, 2024
Charley McWilliam
May 5, 2024
Latesha
April 30, 2024
April 30, 2024
Maggie Covington
April 27, 2024
Gene Penny
April 21, 2024
Hilario Druitt
April 17, 2024
Tilly Killough
April 16, 2024
Jeannine Turner
April 13, 2024
Alvin Goold
April 7, 2024
Dean Baader
April 6, 2024
Frank Hardie
April 5, 2024
Elvira
April 4, 2024
Aleisha Lee
March 31, 2024
Noreen Stretch
March 28, 2024
Sherman Cruz
March 25, 2024
Ludie Key
March 23, 2024
Gini
March 20, 2024
Loved the soup. Croutons too much trouble. Fast in a cup!
Ray Beall
March 16, 2024
Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!