Pan Con Tomate
2 best-quality tomatoes, very ripe
4 cloves garlic, peeled
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, ideally Spanish, plus extra for finishing
2 tablespoons sherry vinegar
4-6 slices thick-cut crusty bread
Maldon sea salt or other flaky salt, to taste
RawSpiceBar’s Pimenton Bloody Mary
- Grate the tomatoes on a box grater. Using a microplane, grate the garlic onto the tomatoes. Season with kosher salt, the olive oil and the vinegar, and stir lightly to combine.
- Toast or grill the bread until it is lightly charred.
- Place a heaping tablespoon of the grated tomato mixture onto the bread, then wipe most of it off with the spoon. Drizzle with olive oil again, add the sea salt, sprinkle with RawSpiceBar’s Pimenton Bloody Mary, then serve immediately.