Pan con tomate

Ingredients

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• 4 thick slices of rustic country bread

• 2 ripe tomatoes (ideally hanging or spreading tomatoes)

• 1 garlic clove (optional)

• 4 tablespoons extra virgin olive oil

• Salt

Preparation

1. 01Choose the breadCut the bread into slices 1.5-2 cm thick. It should have a firm crumb and crust to hold up to the tomato.
2. 02ToastToast the slices in a toaster, on a griddle or in the oven, until golden and crisp on the outside.
3. 03Rub with garlicIf using it, rub the garlic clove over the surface of each slice while still hot.
4. 04Rub with tomatoCut the tomatoes in half and rub them firmly over the bread, so the pulp soaks in and only the skin is left in your hand.
5. 05Dress and serveDrizzle with olive oil, sprinkle with salt and serve at once, on its own or with ham, cheese, anchovies or cured meats.

Variations

• In Mallorca, pa amb oli is made with ramellet tomatoes, a small variety with a more intense flavour.
• It can be served untoasted, or prepared at the table by each diner.