The Better the Ingredients, the better the bite!
The perfect end-of-summer dish when local tomatoes are ripe and abundant. Pan con tomate is Catalan, not Spanish, and is found in the northeastern part of the Iberian Peninsula.
Servings: 13 eachPrep Time: 30 minTotal Time: 1.5 hours
1qt Tomato Pulp
3ea Garlic Cloves, Smashed
2g Thyme, Tied
2ea Bay Leaf
1C Olive Oil
1T Kosher Salt
Cut the tomatoes in half.
Using a box grater inside a bowl, place the cut side of the tomato on the grater. In a circular motion, grate the tomato down to the skin. Repeat until all the tomatoes are grated.
Pour the grated tomatoes into a small holed strainer and allow the water from the tomatoes drain to concentrate the pulp. About 1 hour.
After 1 hour, pour the pulp into a bowl and add the remainder of the ingredients. Check for seasoning.
Reserve the tomato water for another application.
Garcia de la Cruz Olive Oil
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