End of seasonal veggies means a quick use of scraps in the most delicious way. It's the end of summer and it's nearing the end of tomato season, which is honestly worth waiting months and months for!
If you've had tapas, a Spanish variety of mixed small plates, maybe you've had Pan Con Tomate. It sounds so fancy, but it's really just the essentials. Bread, tomatoes, oil and some garlic. This makes one of my very favorite breakfasts and snacks and I'm so happy to share my recipe with you today!
To make this tomato topping, we grate the tomato and mix it with olive oil. After the bread is toasted, rub a clove of garlic against the nooks and crannies for a bite of fresh flavor. Let's dig in.
2-3 Perfectly Imperfect tomatoes
1 clove garlic
2 T olive oil, plus an extra drizzle for topping
salt to taste
1. Preheat oven to 425. Cut baguette in half and into serving size pieces. Bake for 15 minutes, until golden brown.
2. Cut tomatoes in half, and using a box grater, grate tomatoes, leaving just the outer layer of skin. Don't throw the skin away, you can chop up the remaining for salad, add to soup, or mix into mayo for a delicious flavored mayonnaise.
3. Mix tomato pulp with olive oil and a healthy sprinkle of salt.
4. When bread is toasted and cool enough to touch, rub a garlic clove over each piece. Spoon tomato sauce over the top, drizzle with extra olive oil and sprinkle with salt. Sauce can be refrigerated for up to 1 week. Enjoy!
We hope you love this recipe as much as we do, and hope to see it on your kitchen table this week! Be sure to tag us in your food photos on instagram, @perfectlyimperfectproduce, so we can share them! Thanks for another great week!