Tomato Love Continues

After our BLT deliciousness Russ suggested we have another tomato dinner in the theme of Pain Con tomate, which we fell in love with in Spain. This is one of the best ways to enjoy the bounty of perfect summer tomatoes.

It is so easy to make, normally made with chibatta, but we used our favorite polenta bread. No amounts needed to make this dish

Bread

Olive oil

Fresh garlic clove

Fresh ripe tomato

Salt

If you have a grill pan use that, otherwise use a fry pan.

Heat the pan up to high. I use a panni pan so I heat the heavy lid at the same time.

Drizzle olive oil on the bread and place on the hot pan, if you have a grill lid place it on top. Grill the bread until it starts to get slightly charred on the bottom and flip over and cook the other side the same way.

While the bread is cooking cut the bottom off the tomato and grate it on the big grates of a box grater. Make sure to do this into a bowl as you will get a lot of tomato liquid along with the grated flesh.

Peel the garlic clove and cut off a thin slice. Rub the cut side of the garlic all over the oiled side of the grilled bread. Sprinkle a bit of salt. Spoon some of the tomato on top and sprinkle it with a touch of salt.

Some sangria with this will make you not miss traveling so much.