Pan Con Tomatillo

Recipe Courtesy of Bon Appetit

In this riff on the Spanish tapas pan con tomate, you want to make sure the bread is really crisped through

Prep Time: 25 minutes

Cook Time: 60-75 minutes

Servings 6

Ingredients

  • 16  medium  tomatillos  husks removed, rinsed and quartered
  • 4  tsps  salt 
  • 1  tbsp  sugar 
  • 1  ciabatta loaf   
  • 3+  tbsps  olive oil 
  • 2  cloves  garlic 
  • 2  small  green tomatoes  optional
  •      

Directions

Toss tomatillos, kosher salt, and sugar in a small bowl. Gently massage until they feel soft and juicy. Cover and let sit at room temperature, tossing occasionally, until tomatillos have released some of their liquid, at least 4 hours and up to 12 hours.

Preheat oven to 300°. Holding a bread knife parallel to a cutting board, slice ciabatta in half. Slice each piece in half lengthwise, then cut each strip on a diagonal into about 4″ pieces. Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a baking sheet and bake until browned all over and dried out and crisp, 60–75 minutes. Let cool.

Meanwhile, transfer tomatillos to a food processor; leave juices in bowl. Pulse until finely chopped but not smooth (mixture should look pulpy with bits of skin). Transfer to a medium bowl; add garlic.

Spoon tomatillo mixture over toast, then drizzle some of the reserved juices over. Top with green tomatoes, if using; drizzle with oil and sprinkle with sea salt.

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