Tag Archives: heirloom tomatoes

Rainbow Pan Con Tomate (Spanish style grilled bread with tomato)

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I discovered pan con tomate in 2013 on a trip to Barcelona. I was blown away by how 5 simple ingredients (bread, tomato, olive oil, salt, and garlic) could combine to create such a joyful bite.

A Catalan specialty, pan con tomate starts with toasted or grilled bread which gets rubbed with a clove of garlic. This is followed by a ripe tomato, cut in half and roughly rubbed over the surface of the toasted bread until all you are left holding in your hand is the skin of the tomato. It’s finished with a drizzle of fruity olive oil and a generous sprinkling of flaky sea salt.

Although it has been 10 years since I first tried it, it is one of my most vivid culinary memories. The crunch on the outside surface of the warm bread and the yeasty scent assaulted my senses. The center of the bread, so chewy, was filled with little nooks and crannies. These little air pockets were bursting with the sweet and fragrant tomato essence and the fruity nutty olive oil. The little crystals of sea salt on top just melted on my tongue. How could something so simple be so good?

During that week in Barcelona I sampled many versions of pan con tomate and came home inspired to recreate it in my kitchen. Over the past decade I have learned a few tips and tricks for a successful version.

  • Do not attempt to make this unless it is the height of summer tomato season. Search out the ripest tomatoes you can find. I found some beautiful/ugly heirloom tomatoes at my market and bought them in every hue I could find.
  • While the traditional way is to rub the bread with the tomato, I found that grating the tomato on the large holes of a box grater made a raw sauce that the bread can really soak up.
  •  The bread component is just as important as the tomato. You need to use a bread with an open crumb structure (i.e.: lots of air pockets and nooks and crannies) on the interior of the bread, so that the tomato pulp and olive oil have somewhere to soak into. Ciabatta is an ideal candidate. I used Ace Bakery’s Ciabatta loaf. It’s readily available in many supermarkets now.
  • Deeply toast or grill the bread. Crunch is important to stand up to the raw tomato sauce. Don’t skip the garlic.
  • This is the time to break out the fancy bottle of extra virgin olive oil. it makes a big difference.
  • Use a flaky sea salt, such as Maldon. You need the crunch of the salt crystals.

It’s fun to do a rainbow version of this dish. Grate each colour of tomato separately and bring them to the table in little bowls. Grill and rub garlic on the bread for your guests and let them top the toasts themselves with whatever colour tomato they desire. A pretty bottle of olive oil and a tiny dish of sea salt make for a fun presentation.

Click here to print recipe for Rainbow Pan Con Tomate.

Ombre Tomato Galette with Everything Seasoning

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It’s impossible to leave the Farmers Market at this time of year with anything less than several kilos of tomatoes. The array of varieties in September is dizzying. Of course I always buy way more than I can possibly eat.

Whenever I buy too much of any fruit, the answer is always a galette. (free form tart). Why not a savoury galette with tomatoes? I start with my favourite galette dough. It has a bit of cornmeal in it for a touch of crunch and some sour cream to add richness and tenderness.

Feel free to use whatever tomatoes you have on hand. I made some larger galettes with regular sized tomatoes and a few smaller ones with cherry and grape tomatoes.

The galettes come together quite quickly. Basil pesto, grated pecorino romano cheese and some milky ricotta form the base. Tomatoes go next. The rim of the galette is brushed in egg wash and sprinkled with Everything Bagel Seasoning. (poppy seeds, sesame seeds, dehydrated onion, garlic and salt.)

I like to lightly salt the tomatoes after slicing them and lay them on some paper towels for a few minutes. This helps to release their juices so the galette isn’t too juicy. About 50 minutes in a hot oven and they are done. I love them best just warm or at room temperature, which makes them a great make ahead meal.

Click here to print recipe for Ombre-Tomato-Galette-with-Everything-SeasoningDownload

Late Summer Tomato and Burrata Pasta

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Tomatoes don’t reach their prime until mid-late August. That’s when the farmstands and markets are full of juicy, ripe, warm from the sun tomatoes. And if you’re anythig like me, you buy way too many because we have waited so long for them to arrive. If you happen to have a surplus of ripe tomatoes, this pasta is a fantastic way to use them up.

A mix of different kinds of tomatoes is fine. If you can find any heirloom varieties, they are perfect for this dish. Just halve or quarter the little ones and dice the larger ones into a 1/2 inch dice. There is a no-cook sauce. When tomatoes are this good, heat is not needed. Mix up a marinade of garlic, anchovy paste, red pepper flakes, olive oil, red wine vinegar and capers. Let the tomatoes macerate in this liquid while you cook the pasta. Use a good quality, fruity extra- virgin olive oil here. And don’t be afraid of the salt. Tomatoes need lots of salt.

Cook up a pound of pasta. Penne, rigatoni, fusilli, orecchiette or any short pasta will work here. You need a hollow pasta or one with lots of curves, to catch all the flavourful liquid. Toss the drained pasta into the bowl with the tomatoes. The warm pasta will absorb all that delicious liquid.

This pasta can be served warm or you could let it sit for a few hours and serve it at room temperature. Add a few dollops of burrata cheese and lots of fresh basil just before serving. If you can’t find burrata, fresh mozzarella would also be delicious. Check out this article if you’re wondering about the difference between freh mozzarella and burrata.

Click here to print recipe for Summer Tomato and Burrata Pasta SaladDownload

Heirloom Tomato Galette and a Family Reunion

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This past weekend we hosted our Triennial (that’s once every three years) family reunion at our cottage, Our first one was 18 years ago, in 2000. This summer we topped out at 43 guests. A tent and more than a few blow up mattresses were involved. Luckily the weather cooperated.

For lunch on Friday, I made a bunch of these galettes. Taking advantage of glorious summer heirloom tomatoes and corn, I added some dijon mustard and Gruyere cheese to amp up the flavour.

In my mind, a galette is the boho-chic French cousin of the tart. Free form and just a little rough around the edges, she is way more fun than a tart.

No need to use a tart pan, just roll out the dough into the approximation of a circle or oval. Once the toppings are in place, gently pleat the sides to form a border.

The dough I use for this galette is a bit unusual in that it contains sour cream as well as butter. The sour cream contributes to a super-flaky crust, almost reminiscent of puff pastry, but without all the work. It rolls out like a dream, no cracking.

The video below demonstrates how to make the dough and assemble the galette. I like to make a few recipes of the dough at a time and then just freeze the rolled out pastry. That way, I can bake a galette whenever the mood strikes or hordes of guests descend upon me.

We hired an amazing caterer so that no one had to spend the entire time in the kitchen. Aside from the galettes, my daughter and I baked over 375 “Bubbe Cookies  (poppy seed cookies created by my grandmother, who we called Bubbe) and crafted a Bubbe cookie wreath to welcome everyone.


We introduced our newest cousin to Bubbe Cookies. She’s a fan!
In past years, we crammed the days full of games and activities. 2012 featured “The Amazing Race- Wedding Edition, in honour of my brother’s upcoming nuptials. Under the guise of helping the betrothed couple prepare for the wedding we were  divided into teams and went off on a car rally-treasure hunt to the lovely town of Perth, Ontario.
2015 featured a donut eating contest, where the donuts were dangling from a string, as well as another “Amazing Race” car rally, this time to the booming town of Smiths Falls, Ontario. This year, it was a bit more low key, with more time chilling, and just a bit of drinking. Now that all the little cousins, nieces and nephews have reached the age of majority, everyone indulged in margaritas on Friday night and Cherry Lemon Gin and Tonic on Saturday night.



Being surrounded with loved ones, watching the sun set and eating great food…We are blessed.

Click here to print recipe for Heirloom Tomato, Corn and Gruyere Galette.