As the peak season for berries and peaches wraps up, there's one fruit that's still in season and often overlooked: tomatoes. Throughout summer and into fall, chefs and home cooks make the most of them with various preparations, from salads and dressings to canning them for sauces.
At Toronto's Bar Raval--one of the city's favourites and top Spanish restaurants--chef Ryan Baddeley makes their popular pan con tomate with ripe beefsteak tomatoes. Here's his recipe.
In a grill or toaster, grill or toast the bread, turning often until a desired crispness has been achieved.
Rub the bread on one side with raw garlic clove.
Grate the tomatoes on the coarse side of a cheese grater and let them strain over a sieve for a few minutes to relieve some juice.
Spoon a layer of tomatoes on the bread and wipe over to form an even layer.
Finish with a generous amount of olive oil and some flaky salt.
