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Tomato Toast with Olive Oil

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Serves 4

Yields 4 pieces

  • by from Fine Cooking
    Issue 112

This simple yet utterly delicious dish, also known as pan con tomate, may well be Spain’s national breakfast (it's also terrific as part of a tapas spread). Choose tomatoes that are ripe but still fairly firm; they stand up to grating better than very soft ones.

  • 6 medium firm-ripe tomatoes
  • 2 Tbs. extra-virgin olive oil, more for drizzling
  • 1 tsp. fine sea salt
  • 1 baguette, halved crosswise and then lengthwise

Position an oven rack 6 inches from the broiling element and heat the broiler on high.

Cut the tomatoes in half crosswise and use your fingers to remove and discard the seeds. Grate the cut sides of the tomatoes on the large holes of a box grater. Discard the remaining skins. In a fine sieve, gently press on the tomato pulp with a spoon to remove excess liquid. Transfer the tomato pulp to a bowl and stir in the olive oil and salt.

Broil the baguette pieces, cut side up, until golden. Spread the tomato pulp over the bread, drizzle with a little more oil, and serve.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 9; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 44; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 1020; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

Rub the toasted bread with garlic. Rub the tomatoes, cut in half, directly into the bread,with the seeds. Pour the olive oil on top. You can add salt or cover the bread with slices of "jamón serrano"(parma ham is the italian light version of it). Your recipe is much cleaner, but not as traditional

This is perfect!

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