A Girl & Her Food: Pan Con Tomate


Pan Con Tomate

I lived off pan con tomato while living in Spain and it brings back SO much nostalgia to me.  
With tomato season and Summer coming to end soon, I suggest grabbing a ripe tomato and making this RIGHT NOW.  It is incurably delicious and fool proof.  My secret is to use a good-quality olive oil and a freshly baked baguette.


1- 6" baguette, halved lengthwise
1 garlic clove, peeled
2 Tablespoons of Extra Virgin Olive Oil 
1 large tomato, ripe 
1 teaspoon of fresh parsley, roughly chopped 
Sea Salt 


Toast or grill baguette until golden brown, about 6 minutes. Rub the clove of garlic on the surface of the bread and drizzle or brush on the olive oil. 

Using a box grater over a bowl, grate the tomato on the largest holes. Discard skin or do as I, eat it. 
Spoon the grated tomato onto the toasted baguette and sprinkle with parsley and sea salt.  Enjoy!