All hail the ripe summer tomato, potentially a perfect food. Here, the inside of the tomato is the star: the juicy sweet-tart pulp adorns garlic-rubbed, toasted ciabatta, proving that simple food doesn’t mean boring. The pan con tomate can be the main meal (eat enough of the addictive toast and you’ll definitely get full), or top with tuna, capers, and a hard-boiled egg to make a filling open-faced sandwich. The recipe calls for broiling the ciabatta halves, but it’s worth opting for a grill, if you have one. The delicious charred flavor will accentuate the bright tomato pulp.
1 1-lb. loaf ciabatta, halved horizontally
3 tablespoons olive oil, plus more for drizzling
1 large clove garlic, peeled
2 large ripe tomatoes, halved
Flaky sea salt
Freshly ground black pepper
Sat fat 0.71g
How to Make It
Preheat grill to high or oven to broil with oven rack 4 inches from heat. Brush cut sides of ciabatta with oil. Grill directly on grates or broil cut side up on a baking sheet until lightly charred in spots, 3 to 5 minutes.
Rub garlic all over cut sides of ciabatta. Rub tomato halves over cut sides of ciabatta, letting seeds and juice fall on top. Drizzle with more oil and season with salt and pepper.
Cut crosswise into 1-inch-thick pieces and serve.
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