Mercado Little Spain At Home: Pan con Tomate

The New York Times called pan con tomate one of the most delicious things you’ll find at Mercado Little Spain. The food hall’s version is extra special because Chef José Andrés and his team import the bread, half-baked, from Catalonia. But if you can’t get to Mercado Little Spain right now, you can still satisfy your craving at home with a local loaf, thanks to a recipe from Chef. It’s easy and delicious—and perfect for tomato season. While it’s delicious on its own, Mercado recommends topping it with salty Manchego, nutty jamón, or briny anchovies—all of which you can find on their website.

Ingredients:

• 2 big ripe tomatoes
• 4 slices rustic sourdough bread (baguette or ciabatta also work here)
• Spanish extra-virgin olive oil, to taste (we recommend Arbequina)
• 1/2 garlic clove (optional) Kosher salt

Instrcutions: 

1. Cut the tomatoes in half.
2. Place a grater over a large mixing bowl, and rub the open face of each tomato through the grater until the flesh is gone. Discard the skin.
3. Whisk the olive oil into the tomato flesh and season to taste with salt.
4. Grill or toast the bread – the taste of a little char from the grill makes this dish even better, but it's still great with bread straight out of the toaster. If you're using the garlic, rub it over the surface of the bread, then spoon the tomato-olive oil mixture over.
5. Finish with a little more oil and salt and serve on its own or alongside cheese, cured meats, or tinned fish.