Spanish: Tomato Bread

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 10 slices)

Ingredients:

• 3 large tomatoes, very ripe if possible
• 1 tablespoon extra virgin olive oil, plus extra for finishing
• A pinch of coarse sea salt
• 1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 2-inch slices
• 1-2 garlic cloves, peeled and cut in half
• Optional garnishes: brined anchovies, Spanish serrano ham, Manchego cheese, sauteed mushrooms, pitted kalamata olives

Procedure:

1. Preheat oven for broiling
2. Cut the tomatoes in half and grate it carefully on a grater until only the skin is left; discard the skin
3. Strain the tomatoes and discard the juice (or reserve it for another use)
4. Transfer the grated tomatoes to a bowl, add olive oil and salt, mix gently
5. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan
6. Toast bread in the heated oven about 6 inches from the broiler until the bread is lightly golden brown (about 3 minutes)
7. Rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread
8. Drizzle extra olive oil on each slice before serving
9. Optional: garnish each slice by adding one of the following: a single brined anchovy, Spanish serrano ham, Manchego cheese, roasted mushrooms, or olives