Bread with Tomato

Jersey tomatoes are in! [cue the choir of angels singing!]

There is nothing quite like a fresh Jersey tomato with a little bit of salt on top. Yum!

But the possibilities with these tomatoes are truly endless. On this hot summer day, I’m reminded of a no-cook recipe that I enjoyed back when I was young and roaming the globe in Spain. It’s “pan con tomate,” translated simply “bread with tomato.” It’s a somewhat simplified cousin to bruschetta.  So go ahead, pour yourself a glass and enjoy some tapas tonight!


  • IMG_51291 loaf D.O. Rustic Italian bread (or the baguette if you prefer a smaller bite… the bread choice really depends on my mood!)
  • 2 large Jersey tomatoes
  • a clove of garlic
  • Extra Virgin Olive Oil
  1.  Slice the Rustic Italian loaf in half so you have two long pieces. *Toasting the bread is optional.
  2. Slice the tomatoes in half. Then, grate the tomatoes with a large cheese grater so that you are left with a soupy tomato pulp. Discard the tomato skins. *Tip* Put the box grater over a large bowl so that you don’t have to worry about making a mess.
  3. Slice the garlic clove in half and rub the clove directly onto the bread.
  4. Drizzle the EVOO lightly over the bread.
  5. Spoon on the tomato pulp.
  6. Top with salt, to taste.

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