And there’s a Pan Con Tomate recipe below which I love as an alternative to a tomato sandwich that’s actually easier to eat (tomato sandwiches, at least my tomato sandwiches, are always so messy) and a perfect accompaniment to a salad or a big glass of basil lemonade. From Anne Byrn, once the food editor for the AJC, now living in Nashville and writing cookbooks.
Ingredients:
Some medium to large ripe tomatoes Kosher or flaked sea salt 8 slices of sourdough or other sturdy bread Extra virgin olive oil 2 to 3 cloves garlic, split in half
Preparation:
Cut the tomatoes in half horizontally. Place a box grater into a large bowl and rub the cut slices of tomatoes over the holes of the grater, pushing the tomato into the grater so the flesh grates but the skin stays intact in your hand. Discard the skin. If the flesh seems too watery, pour it through a sieve and let the juices fall into a small saucepan. Reduce these juices for 4 to 5 minutes over medium heat until they are syrupy. Turn off the heat.
Season the grated tomatoes with salt, if desired.
Arrange the slices of bread on a baking sheet. Drizzle with oil, and preheat the broiler to high. Broil about 4 inches from the heat source until the edges char, which takes 3 to 5 minutes, depending on your oven. Watch them with the oven light on.
Remove the bread from the oven and rub the slices back and forth with the garlic.
To serve, place the garlicky slices on a platter, spoon the sauce over each. Season with more salt, if desired, and drizzle with olive oil. If you reduced the tomato juices, drizzle that syrup over the top. Enjoy!