This is dish is inspired by what the Spanish call “Pan con Tomate” which is basically bread topped with grated and finely chopped tomatoes. It’s super easy to make and it is a great way to use up any bruised or not-so-perfect looking tomatoes.”  Scroll down below to see how this recipe was made on Facebook Live!

  • 1 loaf ciabatta bread, split in half
  • 1 very ripe tomato, grated on a box grater
  • 1 clove garlic
  • Coarse sea salt
  • Parmesan, for topping
  • Olive oil, for drizzling

Heat broiler to high then lightly toast bread to brown. Remove the bread from the oven and rub with the garlic clove. Slather the bread with the grated tomato and let the bread soak up the juices.

Cut the each half of bread halves into 6 big chunks and place on a serving platter. Sprinkle with parmesan and drizzle with some olive oil.