Pan con Tomate (Crusty Bread with Tomato)
- 1 loaf thick-sliced crusty bread
- 2 1/4 pounds very red tomatoes, ripe and firm
- Extra virgin olive oil
- Serrano ham in very thin slices (optional)
Cut slices of bread about 2/3-inch thick. Cut tomatoes in half. Rub their pulp slowly into both sides of the bread slices to color the bread. Sprinkle both sides of the bread with salt. Drizzle both sides of the bread slices with olive oil. Arrange the slices on a large platter. If desired, serve with very thin slices of the Serrano ham.
Recipe courtesy Pilar Sanchez
Recipe courtesy of Mario Batali