Pan con Tomate (Catalan Tomato Toast)

Name: Pan con Tomate (Catalan Tomato Toast)
Total time: 25 min
Yield: 4–6
Ingredients: 2–3 ripe summer tomatoes; 1 baguette, sliced on the diagonal into 6 pieces; 1 tablespoon lemon juice; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon Maraş pepper (pul biber); 1 tablespoon Heraclea Chili-Infused Olive Oil; A generous glug of Heraclea Everyday EVOO, for frying the bread; 1–2 garlic cloves, peeled; 1 tablespoon za'atar

Written by: Cooks of Heraclea

Time: 25 minutes

Ingredients: 10

Pan con tomate: grated summer tomato piled on garlic-rubbed toasted baguette, drizzled with olive oil.

Two things make pan con tomate worth the five minutes it takes: a genuinely ripe summer tomato, and olive oil you're not shy with. We grate the tomato on a box grater so the skin slips away and only the sweet pulp lands in the bowl, then season it with Maraş pepper and a spoonful of our chili-infused oil. The baguette gets fried — not toasted — in Everyday EVOO until the edges actually snap, and while it's still hot you rub it with a raw garlic clove; the rough crust grates the garlic for you. Pile the tomato on and eat it standing up, the second it's assembled. It does not keep, and it isn't meant to.

Ingredients:

2–3 ripe summer tomatoes
1 baguette, sliced on the diagonal into 6 pieces
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Maraş pepper (pul biber)
1 tablespoon Heraclea Chili-Infused Olive Oil
A generous glug of Heraclea Everyday EVOO, for frying the bread
1–2 garlic cloves, peeled
1 tablespoon za'atar

Steps:

Using the large holes of a box grater, grate the tomatoes into a bowl and discard the skins.
Stir in the lemon juice, salt, black pepper, Maraş pepper, and chili-infused olive oil.
Heat a skillet over medium and add a generous glug of Everyday EVOO. Fry the baguette slices for 2–3 minutes per side, until golden and crisp, then transfer to a plate.
While the bread is still warm, rub a peeled garlic clove over each slice — the rough toasted surface grates the garlic like a microplane.
Spoon the seasoned tomatoes generously over each slice.
Finish with a sprinkle of za'atar and serve immediately.