Pan con Tomate (Spanish Tomato Bread)

Sometimes the simplest meals are the best meals. One of the best dishes I've ever eaten was a tomato bisque soup, and this recipe for pan con tomate (Spanish tomato bread) is similar in its simplicity. 

There's only 3 ingredients: a large tomato, two slices of crusty bread, and a garlic clove. You should include some olive oil and salt as well, to taste. This will help amplify the flavor of the tomato and garlic. 

Because this recipe has so few ingredients, quality matters. When tomatoes are in season and ripe, this recipe shines. Since you blend the tomato in a puree and spread it on your bread, the variety of tomato you use won’t matter as much. As long as it’s ripe and in good condition, you’re in luck. 

Good extra virgin olive oil is also crucial for how the taste turns out. “A good olive oil has multiple dimensions. The only way to familiarize yourself with them is by tasting, and paying attention to what you sense,” writes Samin Nosrat. “If you taste something expensive and don't like it, then it's not for you. If you find a ten dollar bottle that's delicious, then you've scored!”

Also, thick bread will bring a big base of the tomato sauce so the bread won’t get soggy. If you don’t own a blender and are looking for a way to turn your tomato into a puree, a handheld immersion blender, as well as a cheese grater, will achieve the same result. 

Editorial contributions by Keaton Larson