Recipe Share

Red's Field to Feast + Veggie Tips

If you ask us, the best part of summer is eating garden fresh tomatoes; nothing compares to the taste! Whether you  enjoy your tomatoes simply sliced with a dash of salt, on toast with some mayo, atop a sandwich or in your famous sauce we know you don't really need instructions for eating a tomato. That being said we just thought we'd share this extremely easy and very satisfying recipe our friends shared with us upon their trip from Spain. It is a flavorful tapas dish that can be completed in under 15 minutes. You can also have folks rub garlic on the bread themselves and turn in into an interactive dish. Just be careful it's addicting!

Pan con Tomate (Cantalonian-Style Grilled Bread With Tomato)


‣ 2 large, ripe beefsteak tomatoes
‣ Kosher salt
‣ 1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices
‣ Extra-virgin olive oil
‣ 2 medium cloves garlic, split in half
‣ Flaky sea salt, such as Maldon or fleur de sel

1. Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.

2. Adjust rack to 4 inches below broiler and preheat broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.

3.Remove bread from oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with flaky sea salt. Serve immediately.