Pan con tomate from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 91) by Amanda Hesser

  • tomatoes
  • country bread

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on July 22, 2018

    A fantastic brunch for us with a light touch on the garlic. Embellished with a slice of gravlax and a poached egg on each toast. Perfect!

  • Breadcrumbs on February 13, 2011

    p. 91 - Chapter 2 - I love tomatoes and bread so of course this dish appealed. We’ve had variations of this in the past but it also seemed like the perfect accompaniment to Lidia Bastianich’s Swiss Chard and Scallion Frittata which was also on today’s brunch menu. Hesser does note the garlic should be submissive but ours was quite bold so K said he’d use a lighter hand next time. I actually enjoyed the boldness but I LOVE garlic. I’d never tire of eating this dish and would recommend it in a heartbeat.

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