Last Updated on January 31, 2019
Pan Con Tomate
1 loaf of crusty bread
Ripe tomatoes (see note)
Extra-virgin olive oil
Kosher salt
Slice the bread. Slice the tomatoes in half crosswise. Rub the halves of the tomato directly onto to the bread. Sprinkle with salt. Drizzle with olive oil.
Note: A viewer, Kathy Dobrowolski, did some research about the unique tomatoes we used on the show and here is what she found (including where you can find the seeds)
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DEAR SARA, LOVED THIS EPISODE ESPECIALLY THE TOMATO BREAD. DO YOU HAVE ANY INFO ON THE TOMATO VARIETY YOUR GUEST USED FOR THE RECIPE . I WAS INTRIGUED WITH THE LONGEVITY OF THE TOMATO AND WOULD LOVE TO GROW THEM HERE IN N.J.( PLEASE EXCUSE THE USE OF UPPER CASE. IT HELPS ME SEE WHAT I HAVE WRITTEN) THANKS SO MUCH
ALL THE BEST AND REGARDS JACK SWARTZ
Jack, I really don’t know what that variety is. I was as astounded as you. Maybe I can find out when I have more time this next year.
Sara,
I love your simple recipes that can be pulled together on a busy weeknight.
I too am interested in what variety of tomato was used in episode 803 Pan Con Tomate.
Happy New Year
working on it!
Would like to know the variety as well and would try to grow them in Illinois Joe
So would I Joe, I need to do some homework and find out exactly what variety they are.
Hi Sara,
I did a little searching online and found this article about the tomatoes:
https://tamarindandthyme.wordpress.com/2016/01/20/catalan-hanging-tomatoes/
Kathy,
You are my new best friend! I cannot tell you how many people have asked me about these tomatoes. Thank you, thank you, thank you!