Pan Tumaca
Course: Recipe, Sides, SnacksServings
10
servingsPrep time
7
minutesCooking time
5
minutesIt was a Covid yummm. I didn’t know this thing existed until Eli, Fran, and I started living together as housemates. During that period, we cooked many different dishes from each of our countries, and Pan Tumaca is something very simple but oh God, delicious. It doesn’t have to be super difficult to cook something delicious; sometimes, simple is better.
Ingredients
1 small baguette or rustic bread
2 ripe tomatoes
1-2 garlic cloves, peeled
Extra-virgin olive oil
Salt to taste
Oregano (optional)
Slices of Jamon Iberico (optional)
Directions
- Slice the baguette into 1/2-inch-thick slices. You can lightly toast the slices if you prefer, but traditionally, they do with fresh bread.
- Cut the tomatoes in half and grate them using a box grater. Hold the cut side of the tomato against the grater and gently grate until you’re left with the skin. Discard the skin.Take a peeled garlic clove and rub it gently over the surface of each bread slice, just to infuse a little bit of aroma into the bread.
- Generously drizzle extra-virgin olive oil over the tomato-covered bread. The oil adds richness and enhances the flavors. Sprinkle a pinch of salt over each slice. You can also add oregano if you like, although it’s not traditional.
Notes
- “The traditional recipe doesn’t include JamΓ³n IbΓ©rico, but it does provide deliciousness.”
*Disclosure:Β I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
