Pan con Tomate

The toast of Spain! The most popular way to eat bread in Catalunya. Originally tomatoes were rubbed on old bread to make it softer. In Catalunya we eat it with everything; sandwiches, meat and cheeses, tortillas, etc..

• 70g-80g / 3 pieces pre-toasted brerad XL loaves (2 inches each)
• 50g / 3 T tomaquet
• 10g /1 T extra virgin finishing olive oil
• 2g Maldon salt
• 5g / 1-2pc piparras peppers

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^{BEFORE SERVICE: PRE-TOASTING THE BREAD}

• Pre-heat your convection oven : 375 degrees, zero humidity
• Cut each loaf into 6" lengths, then slice open completely. Cut each 6 inch piece into thirds. Each third should be 2 inches wide.
• Place the cut bread on a full size sheet pan and cook for 12-15 minutes
• Cool bread completely.
• Store bread at room temperature in baskets in tapas station, covered loosely with a clean linen

‍ BREAD SHOULD BE TOASTED FRESH DAILY. TOAST IN SMALLER BATCHES. DO NOT SAVE AT THE END OF THE DAY.

‍For service:

• At the time of service, staff should refresh the bread at 425 degrees for 1 minute (to re-crisp).
• Top crispy bread with the tomaquet.
• Add a drizzle of oil and a pinch of Maldon salt.
• Finish the plate with 1-2 pc piparras peppers (2 if we start getting the tiny peppers again, 1 if they are GIGANTIC!)

• ‍The bread should be crisp & toasted on the outside and give way to a tender interior. It should not get soggy.

• Tomaquet should be made on a daily basis. Throw away after one day.
• Bread should be fresh. Do not use day-old bread.

• Sometimes, depending of the season, tomatoes contain way too much water. In that case strain a bit of it with a chinois before adding the olive oil.
• If your bread gets soggy quickly, you have not dried it out enough.
• PAN CON TOMATO IS NOT BRUSCHETTA. Spread the tomaquet evenly & thin.

• Bread NEEDS be cut into serving sizes BEFORE baking in the morning.  This helps retain a better yield as we saw the bread fall apart when we were cutting it after toasting
• Do not put any olive oil on the bread when baking in the morning.  The olive oil adds moisture to the bread and keeps it from getting a golden toasted color.

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