What if tomatoes aren't in season?

You could use tinned tomatoes! Go for plum tomatoes or crushed ones - you can kind of mash them up in a bowl, then continue mixing in the herbs, salt, pepper and olive oil in the recipe.

What can I use in place of burrata?

If you can't find burrata, you can use regular buffalo mozzarella, goat's cheese or feta.

What's the best bread to use for this recipe?

I love using a good, thick slice of sourdough or focaccia - try making my super easy no-knead focaccia to use in the recipe! Because the bread is toasted, it's also a great way to use up any stale bread you have.

Pan Con Tomate with Burrata (Tomatoes on Toast)

Name: Pan Con Tomate with Burrata (Tomatoes on Toast)
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Cuisine: mediterranean
Ingredients: 4 large tomatoes; 3 tablespoons olive oil; 1 teaspoon flaky sea salt; 1 teaspoon black pepper; 2 large slices of bread (sourdough or focaccia is my go-to); 2 tablespoons fresh thyme leaves; 2 tablespoons fresh basil leaves, torn; 1 ball of burrata

Description

How do you make tomatoes on toast even better? Make it pan con tomate, and add burrata. Ripe tomatoes, fresh herbs, golden crunchy bread and oozy burrata? My idea of the quick perfect lunch or light meal.

Plus, it takes just 10 minutes to make!

Ingredients

Scale

4 large tomatoes
3 tablespoons olive oil
1 teaspoon flaky sea salt
1 teaspoon black pepper
2 large slices of bread (sourdough or focaccia is my go-to)
2 tablespoons fresh thyme leaves
2 tablespoons fresh basil leaves, torn
1 ball of burrata

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Instructions

Grate the tomatoes. Cut your tomatoes in half, then hold the cut half on the side of a box grater. Grate the tomatoes, right down to the skin. You should literally end up with just the skin in your hand! Transfer the grated tomatoes to a colander or sieve set over a small bowl for 2 minutes, just to let some of that tomato water drain away. This is going to stop your toast going soggy.
Make the tomato mix. Transfer the drained, grated tomatoes to a small bowl, then add 1 teaspoon of flaky salt, 1 teaspoon of cracked black pepper, 1.5 tablespoons torn basil leaves, 1.5 tablespoons thyme leaves and 1 tablespoon of olive oil. Mix everything together with a small spoon, then set aside.
Grill the bread. Get a pan that will fit your slices of bread over a medium heat. Add ½ a tablespoon of olive oil to the pan, then add the bread slices. Drizzle the other ½ tablespoon of olive oil over the bread in the pan. Cook for 3 minutes on one side, until starting to look golden (you can flip it over to check how it’s getting on). Flip the bread over, and cook for another 3 minutes, until golden and crispy. Remove from the pan.
Assemble the pan con tomate. Divide the tomato mixture on top of the grilled bread. Divide the burrata between slices, tearing it over the top to coat the whole piece of toast. Finish by scattering over the remaining thyme and basil leaves, another 1 tablespoon of olive oil and a good grind of black pepper. Serve right away.

Notes

INGREDIENT NOTES: Try to use ripe, good-quality tomatoes here – if tomatoes aren’t in season or you can’t find good ones, you can use tinned tomatoes. My favourite is Mutti’s Polpa crushed tomatoes because the consistency is perfect – just skip the grating and jump ahead to draining them in the colander. If you use another brand with chunkier tomatoes, mash them up with a fork first and continue with the recipe. If you can, take the burrata out of the fridge 30 minutes before you’re planning on eating – I find the texture and flavour better when it’s not fridge cold.

SUBSTITUTIONS: If you can’t find burrata, just use regular buffalo mozzarella. You could also sprinkle over feta or goat’s cheese. I love the freshness the herbs bring, but you could leave them out, or use dried herbs in their place.

Prep Time: 4
Cook Time: 6
Category: easy
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 1 slice

Keywords: pan con tomate, tomato toast, burrata toast