Catalan tomato bread recipe :
My windowsill has been working hard this summer. It has the prestigious duty of housing pots of herbs, being a catchall for sunglasses or keys and most recently, keeping my precious tomatoes off the countertop. Last week, it worked overtime when we got fourteen pounds (yes,fourteen) of tomatoes from my CSA. And just when the sill thought it caught a break, this week’s bunch came. Right this minute there are fifteen tomatoes stacked neatly, ripening with time. After last year’s crop blight, I couldn’t be happier about tomato-palooza. In fact, even with pounds and pounds showing up weekly I am not at a loss of ideas. There is homemade sauce, jam, panzanella, tarts and this tasty treat straight from Barcelona—Catalan Tomato Bread. A lazy brushetta, it couldn’t be simpler…or more adaptable. Here, I topped it with a fried egg, salt, pepper, a little olive oil, oregano and grated parmesan. But it is perfect as an appetizer or torn into rustic croutons for salad and soup. See? Show me a tomato, and I’ll show you dinner.
Catalan Tomato Bread
makes 8 slices
1 loaf Ciabatta (or other hearty bread), cut into eight 1/2″ slices
2 large garlic cloves, peeled
2 large tomatoes, cut in half
olive oil, salt and pepper, to taste
Preheat broiler to high. Arrange slices on a baking sheet and transfer to oven. Broil 2-3 minutes, on each side, until bread is well toasted and crunchy. Remove from oven and immediately rub garlic on the bread, using about a 1/4 clove for each slice. Then rub with cut side of a tomato, using 1 half for 2 slices of bread. Allow the tomato pulp to be absorbed into the bread and drizzle with olive oil and sprinkle with salt and pepper.