Nickel Allergy Friendly Gluten Free Pan Con Tomate

Total time18 min

Prep time10 min

Cook time8 min

Nickel Allergy Friendly Gluten Free Pan Con Tomate

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Ingredients

4 servings

8 slices gluten free bread, cut ¾-inch thick
Dutch Country Potato Bread, 2 pk./20 oz.Bread Alone Bakery Rye Brod
See all
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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