Pan con tomate

Ingredientes

• 1 loaf ciabatta (*, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices)
• 3 Tablespoons olive oil (extra virgin, plus more for serving)
• 2 cloves garlic (halved crosswise)
• 2 pounds tomatoes (beefsteak or heirloom preferred )
• Flaky sea salt

Preparación

1. 1

   Preheat oven to 325 degrees.

2. 2

   Place 1 loaf ciabatta on a baking sheet and drizzle with 3 Tablespoons olive oil. Bake until golden and crispy, 25-25 minutes. Rub warm bread slices with cut sides of 2 cloves garlic; set aside.

3. 3

   Meanwhile, split 2 pounds tomatoes in half horizontally. Using the large holes of a box grater, grate the cut sides of the tomatoes into a large bowl, until only the skin remains. Finely chop the skins and mix into the grated flesh; season very generously with salt.

4. 4

   Spoon tomato sauce over toasted bread. Let sit a couple minutes to allow the juices to soak into the bread slightly. Drizzle with olive oil and sprinkle with additional flaky salt. Enjoy!