Eosinophilic Esophagitis Friendly Gluten Free Pan Con Tomate
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Learn more →Ingredients
4 servings
- 8 slices gluten free bread, cut ¾-inch thick
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 large garlic cloves, peeled and halved
- 4 medium ripe tomatoes (about 1 ½ lb total)
- ½ tsp flaky sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
For serving
- fresh flat-leaf parsley leaves, for serving (optional)
Instructions
- 1
Halve the tomatoes crosswise and grate the cut side of each half on the large holes of a box grater set over a bowl, pressing firmly until only the skin remains in your hand. Discard the skins. Season the grated tomato pulp with 1/4 tsp flaky salt and a pinch of black pepper, then stir in 1 tbsp of the olive oil. Set aside.
- 2
Heat a grill pan over medium-high heat, or position an oven rack 4 inches from the broiler element and preheat the broiler to high. Brush both sides of each bread slice lightly with the remaining 2 tbsp olive oil.
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