It requires minimal effort for an incredible payoff. But also: good bread.
Last summer, the summer before. It’s my favorite thing to eat from August 1 to Labor Day. This year, I got a lot of questions from readers asking what theIf you’re familiar with the Catalonian staple, you’ll notice I changed up the technique a bit. The idea of rubbing tomatoes on stale bread didn’t do it for me, so you’ll need an oven for toasting and a box grater for getting maximum flavor from those perfectly ripe tomatoes.
You need a thick slice of bread to soak up juices from the tomatoes. I used ciabatta loaf, cut in half, open-faced. I drizzle it with oil and bake it at low heat to dry it out completely so it can soak up the juices. If the bread’s too fluffy, it’ll get soggy under the tomatoes, and we’re going for crispy edges here. I want to control every factor of a recipe, so I’d rather dry the bread out myself than call for stale bread, which you also might not have casually laying around.Use good ones.
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