Pan con tomate

Prev Recipe Next Recipe

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

This recipe is more than the sum of its parts. It’s like the more sophisticated, more cultured cousin of avocado toast. We could have easily stuck pan con tomate, also known as “bread with tomato,” into any section of this book, but we chose to put it in this section because it’s a quick meal you can make for yourself, and it’s easy and practical to eat, even when you are extremely busy, tired, hungry, etc. And that’s how you will feel in the first couple of weeks after giving birth.

SERVES

TO

Ingredients

2 slices thick-cut sourdough bread, toasted
1 clove garlic, cut in half
1 large, ripe tomato
2 tablespoons (30 mL) extra-virgin olive oil
2 pinches of flakey sea salt

Directions

Lay out the toasted bread on a clean cutting board. Rub each slice with half a clove of garlic. Cut the tomato in half crosswise.
Holding the skin side firmly, use the largest holes on a box grater to grate both halves of the tomato onto a plate, applying pressure so that you end up with just the skin at the end. Discard the skin. Spoon the grated tomato evenly over the two slices of toast.
Drizzle each slice with one tablespoon (15 mL) olive oil, then finish each with a pinch of flakey sea salt.
TIP: If you so choose, skip the flakey sea salt and top each slice of toast with a few small, briny tinned fish, such as anchovies or sardines. You’ll feel extra Spanish, and you’ll also get all kinds of calcium and healthy omega fats from the fish.

Excerpted from How to Eat with One Hand. Copyright ©2020 by Christine Flynn and Emma Knight.Photography by Suechand Beck. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.