Chef Jose Andres of Jaleo – Washington, DC
Yield: 4 servings
2 big, ripe tomatoes (about 1/4 pound)
2 slices rustic sourdough bread, toasted
Spanish extra-virgin olive oil to taste
Salt and pepper to taste
Cut tomatoes in half. Rub the open face of the tomato into the bread until the flesh is gone. Throw away the skin. Drizzle the tomato-rubbed bread with olive oil. Be generous! Season to taste with salt and pepper.
If you are preparing tomato bread for a crowd, you can save time by grating the tomatoes and creating a tomato puree. Simply rub the open face of the tomato into the grater until the flesh is gone. Add olive oil to the tomato in the bowl. Again be generous! Olive oil is very important. Season to taste with salt and pepper.
Spoon the tomato-oil mixture onto the toast. Drizzle with a little more oil, and serve. If you like, you can add a slice of Manchego or jamon Serrano even some anchovies. All are classic toppings for pan con tomate.