A super simple yet delicious Pan con Tomate recipe featuring sourdough toast, garlic, heirloom tomato, chili-infused olive oil, and sea salt, with optional torn basil.
Toast a thick piece of sourdough or baguette with olive oil or butter in a skillet for approximately 2 minutes per side. Immediately after toasting, rub a garlic clove directly onto the hot bread. Slice the heirloom tomato in half and rub it directly onto the bread. Finish by drizzling with olive oil or chili oil, a sprinkle of sea salt, and optional torn basil leaves. Serve and eat immediately to prevent the bread from becoming soggy.
