Nothing says summer like fresh and juicy tomatoes! Like most types of produce, tomatoes taste best when they are in season. One of my favorite varieties is the Early Girl, which is usually the first to appear at farmers markets. It is a slicing tomato that is intensely sweet and possesses concentrated flavor.
This dish is inspired by a Spanish-style toast, “pan con tomate,” popular throughout Spain. It is a humble recipe that highlights the marriage of high-quality olive oil and seasonal tomatoes.
- 6 medium-sized ripe tomatoes
- 2 tablespoons extra virgin olive oil (plus extra for baguette)
- 1/2 teaspoon kosher salt
- 1/2 tablespoon sherry vinegar
- 1 baguette, cut lengthwise and then quartered
- 1 clove of garlic
- Wash tomatoes, then slice them in half crosswise.
- Over a large mixing bowl, grate the flesh side of tomatoes with the large holes of a cheese grater. Discard the remaining skins.
- Pour the tomato pulp through a sieve, and press pulp with a spoon to help drain excess liquid.
- Add tomato pulp to a mixing bowl, and then stir in olive oil, salt, and sherry vinegar.
- Brush baguette with olive oil. Grill bread on a high heat for 2 to 3 minutes on each side (or until grill marks appear). Rub warm bread with a garlic clove.
- Spoon on 1 to 2 tablespoons of tomato pulp. Serve.
Nutrition Information (per serving)
For an 8-ounce baguette:
- Calories: 130
- Total Fat: 4.5
- Saturated fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 330 mg
- Total carbohydrate: 19 g
- Dietary fiber: 2 g
- Sugars: 4 g
- Protein: 3 g