This is just a quick tip incase you've made my gazpacho recipe or another dish that requires you to seed your tomatoes like pico de gallo or certain guacamoles. Seeding your tomatoes, which entails removing the seeds, the membrane and the juice is an important step in some dishes and I am always trying to work towards a no waste kitchen.
Pan con tomate is a traditional tapas with just a few ingredients: crusty bread, raw garlic, tomato innards, and salt. This method of presentation, which I am calling DIY pan con tomate makes the appetizer a fun activity, and saves you time when entertaining.
Ingredients:
Juice and seeds from fresh tomatoes
1 baguette, ciabatta, or other similar crusty bread (ideally baguette sized)
Olive oil (for frying bread)
4-5 cloves of garlic
Salt
Method:
Slice the bread into small rounds
Heat some olive oil, just enough to cover the bottom of the pan, over medium/ medium high heat
Place the bread slices in the pan, fry until golden brown, about 4-5 minutes per side
Add a pinch of salt to the tomato liquid
On a board, arrange the fried bread, some peeled raw garlic cloves, and the bowl with the tomato liquid
Demonstrate to your guests:
Holding the crostini in one hand, grate the garlic over the bread. The hard crustiness will act almost like a microplane, covering the toast in garlic juice.
Spoon some of the tomato liquid onto your toast and enjoy!
