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Pan con tomate, or bread with tomatoes, is an incredibly simple-to-prepare Spanish tapas dish that takes little more than, yes, bread and tomatoes.
Although the recipe is most often made by simply rubbing a toasted piece of bread with garlic and a tomato, I find that using a box grater for the tomato produces a much greater yield of the tangy-sweet pulp. And while I've got the box grater out, I also like to grate a serrano pepper into the tomato pulp to add a nice bit of heat.
After toasting olive oil-brushed baguette slices under the broiler, I rub the crisp bread with fresh garlic, then spoon on some of the tomato and chile pepper mixture. A drizzle of olive oil and a sprinkling of sea salt are nice finishing touches for the simple dish.
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