Bar Raval Pan Con Tomate (Tomato Bread)

Chef Ryan Baddeley from Bar Raval and Bar Isabel shares his recipe for tomato bread

Bar Raval tomato bread. Photo by AJ Fernando.
Bar Raval tomato bread. Photo by AJ Fernando.

As the peak season for berries and peaches wraps up, there's one fruit that's still in season and often overlooked: tomatoes. Throughout summer and into fall, chefs and home cooks make the most of them with various preparations, from salads and dressings to canning them for sauces.

At Toronto's Bar Raval--one of the city's favourites and top Spanish restaurants--chef Ryan Baddeley makes their popular pan con tomate with ripe beefsteak tomatoes. Here's his recipe.

2 slices good sourdough bread
1 clove garlic
2 ripe beefsteak tomatoes
Spanish arbequina olive oil, or any good quality olive oil
Maldon or any flaky salt

In a grill or toaster, grill or toast the bread, turning often until a desired crispness has been achieved.

Rub the bread on one side with raw garlic clove. 

Grate the tomatoes on the coarse side of a cheese grater and let them strain over a sieve for a few minutes to relieve some juice.

Spoon a layer of tomatoes on the bread and wipe over to form an even layer.

Finish with a generous amount of olive oil and some flaky salt.