In contrast to its Italian cousin, tomato bruschetta, which is another meal created with the same fundamental ingredients and recipes.
How Spanish pan con tomato used tomato paste rather than diced or sliced tomatoes are mentioned in the recipe.
tomato paste recipe
Both dishes are made with the same basic components.
There are several different ways to obtain pulp.
Some people prefer to keep things as basic as possible, so they cut a tomato in half and rub one half over the rough surface of a piece of toast.
This turns the toast pink and imparts a flavor that is very light and refreshing, like a tomato.
Tomato as a condiment.
If you have a lot of bread but not enough tomatoes, then this is an excellent strategy to use; however, it is not often how my situation plays out (good tomatoes tend to come in large numbers).
I employ a technique that I acquired while working at Toro, one of Ken Orange Spanish restaurants in Boston (and formerly in New York): I cut a tomato in half and rub the sliced surface over a box grater while keeping the palm of my hand perfectly flat.
In my experience, doing things in this manner produces the finest outcomes.
This swiftly and easily separates the tomato pulp from the skin of the tomato, cuts the pulp, and removes the pulp from the tomato (which can be discarded).
If you want to prepare a fresh tomato sauce for pizza or pasta in a very short amount of time, this method is a fantastic one to utilize.
All you need is a food processor.
In the vast majority of instances, the loaf of bread is lengthy and rustic in appearance, and it is sliced quite thinly.
Everything will go smoothly if you offer the pan with tomato in the same manner as they do in Spain, which is to say as a complimentary bar snack.
This is how they do it there.
On the other hand, when it comes to the more substantial components of meals, I prefer to make use of bread that is more solid, something that I can really load the tomatoes onto.
I find that this type of bread works well for this purpose.
When split in half lengthwise and then crosswise into separate pieces, a loaf of open-holed ciabatta provides sufficient substance and structure for a large scoop of tomato pulp.
