Pan con Tomate

By lkalemba

Recipe adapted from Michael Chiarello, Coqueta, San Francsico

Ingredients

• 10 Roma tomatoes, halved
• 2 garlic cloves, peeled and smashed
• 5 sprigs of thyme
• 2 tablespoons grey salt
• 3 tablespoons extra-virgin olive oil
• 1 loaf ciabatta
• Flaky sea salt

Preparation

Step 1

DIRECTIONS

1. Set a cheese cloth-lined sieve over a bowl. Use a box grater to grate the halved tomatoes over the sieve. Transfer the grated tomatoes to the refrigerator for 3 to 4 hours.

2. Strain out the tomato liquid and transfer the tomatoes from the sieve to a bowl. Add the garlic, thyme, grey salt and olive oil and stir to combine. Refrigerate for 3 to 4 hours.

3. Slice the ciabatta loaf in half and scoop out the inside of the bread. Cut the bread into 4 to 5-inch slices. In a toaster or toaster oven, toast the bread until golden, about 5 minutes.

4. Discard the garlic cloves and thyme from the tomato mixture. Spread the mixture onto the toasted bread and sprinkle with flaky sea salt. Serve immediately.