Oh, Anne! I'm super jealous about your tomato season, alas, ours is non-existent. Yet. Did a new planting and we shall see what can be salvaged. Curate popped up on my radar in our various trips to/through Asheville, not only because of my native Spain but also because of the funny play on words that results from reading this in Spanish (cure/heal yourself) and in English, to curate. Good food is indeed a healing thing, more so when it is a flashback to the first half of my life spent with family there. Yes, pan con tomate was even more of a merienda than what we found in tapas bars, truly peasant food as it is called, at its essence. Because you are my fave food writer ever, I'll share another one of those that somehow has never been written about, the poor cousin of the pan con tomate, pan con pimenton. Only the true, Spanish smoked paprika (sweet, not hot) with the best olive oil, sea salt and the typical bread. We found the good NOLA French bread to be a passable sub when lacking the real deal. Buen provecho y besitos. XOXO
Oh Lisa, thank you! I will look into the unloved pan con pimenton. I have some sweet smoked paprika too! Nothing like a good underdog recipe/movie situation to get me interested.
Yessss!!! I'm with you, all in for the underdog, recipes too! lol :-) Side note, the pan de cristal is what used to be known as more of a rustic bread, for those who liked crust (corteza) far more than fluff (miga in Spanish), it typically was not well suited for pan con tomate due to the messiness factor. Then some chefs in Barcelona got all "uppity" and came up with the pan de cristal as a marketing thing, to me it is reminiscent of ciabatta. Meh. Same goes for pan con pimenton as all the oil will pass right through so we prefer a more "bready" bread to sop up the lovely pimenton stained and flavored oil as such, hence the NOLA bread suggestion which of course make the best po boys. Crispy crust, soft interior to absorb all the goodness, especially with the debris gravy! Yummm, always getting hungry when I come to "hang out" here with you, somehow..... I have seen pan de cristal recipes in Spanish, with your skills you can no doubt make it way cheaper than that purchase, imho. I have my trusty legit Spanish Carbonell olive oil at the ready (BJ's membership club find) and might very well throw together a pan con pimenton in your honor! Was never a fan of sangria much to my family's dismay, French fam also stated quel horreur but no wine here to toast, but cheers to you.
My gosh, you know your stuff! I am bowing in your honor. The time in Spain. French family. Knowledge of Nola bread. Fabulous! Isn’t it fun to figure out a few great recipes and then feel so confident you can make your own rules?
Don’t miss Curate and also All Soul’s Pizza, because I love their crust and their connection with local farmers. There is a co-op grocery - forget the name - across from Wicked Weed Brewery and you’ve got to go inside to the back room where all sorts of dried ingredients are housed. I swear it looks like something out of Hogwarts!
Have you tried making Salmorejo? I learned to make it from cousins in Cordoba, Spain. Very ripe red tomatoes, garlic, salt, vinegar, very good olive oil and some good bread soaked in water and squeezed and the whole lot blitzed to perfection in the blender. To serve traditionally, sprinkle on top some chopped, hard boiled eggs and chopped jamón Serrano! Mr Google had loads of recipes. Buen apetito!
Glad you threw caution to the tomatoes and held out for the good stuff!
Once in a while, it seems necessary…
Oh, for a sampling of your Pan Con Tomate and a glass of chilled Cava!
It’s a nice combo! 😉
Totally loved this quick Spanish appetizer. The ingredients are minimal but it's important for them to be of high quality
Absolutely!!
Oh, Anne! I'm super jealous about your tomato season, alas, ours is non-existent. Yet. Did a new planting and we shall see what can be salvaged. Curate popped up on my radar in our various trips to/through Asheville, not only because of my native Spain but also because of the funny play on words that results from reading this in Spanish (cure/heal yourself) and in English, to curate. Good food is indeed a healing thing, more so when it is a flashback to the first half of my life spent with family there. Yes, pan con tomate was even more of a merienda than what we found in tapas bars, truly peasant food as it is called, at its essence. Because you are my fave food writer ever, I'll share another one of those that somehow has never been written about, the poor cousin of the pan con tomate, pan con pimenton. Only the true, Spanish smoked paprika (sweet, not hot) with the best olive oil, sea salt and the typical bread. We found the good NOLA French bread to be a passable sub when lacking the real deal. Buen provecho y besitos. XOXO
Oh Lisa, thank you! I will look into the unloved pan con pimenton. I have some sweet smoked paprika too! Nothing like a good underdog recipe/movie situation to get me interested.
Yessss!!! I'm with you, all in for the underdog, recipes too! lol :-) Side note, the pan de cristal is what used to be known as more of a rustic bread, for those who liked crust (corteza) far more than fluff (miga in Spanish), it typically was not well suited for pan con tomate due to the messiness factor. Then some chefs in Barcelona got all "uppity" and came up with the pan de cristal as a marketing thing, to me it is reminiscent of ciabatta. Meh. Same goes for pan con pimenton as all the oil will pass right through so we prefer a more "bready" bread to sop up the lovely pimenton stained and flavored oil as such, hence the NOLA bread suggestion which of course make the best po boys. Crispy crust, soft interior to absorb all the goodness, especially with the debris gravy! Yummm, always getting hungry when I come to "hang out" here with you, somehow..... I have seen pan de cristal recipes in Spanish, with your skills you can no doubt make it way cheaper than that purchase, imho. I have my trusty legit Spanish Carbonell olive oil at the ready (BJ's membership club find) and might very well throw together a pan con pimenton in your honor! Was never a fan of sangria much to my family's dismay, French fam also stated quel horreur but no wine here to toast, but cheers to you.
My gosh, you know your stuff! I am bowing in your honor. The time in Spain. French family. Knowledge of Nola bread. Fabulous! Isn’t it fun to figure out a few great recipes and then feel so confident you can make your own rules?
Mouth watering commentary - thanks for the great read! I forwarded it to my sibs who are cooks/bakers/foodies extraordinaire.
It’s so fun to dive completely into a recipe!
Loved reading this. Thank you for sharing. Putting it on my have to make list@
My husband says this is the bread I need to repeat.
This sounds delicious. I have to try it.
I may have found a solution for the bread if you have a Sprouts:
https://shop.sprouts.com/product/69174?retailer_id=279&retailer_id=279&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_pbi_sprouts_rp&utm_content=accountid-2517820300_campaignid-20237816638_adgroupid-148452325166_device-c&utm_term=locationid-9007820&gclid=Cj0KCQjw5f2lBhCkARIsAHeTvljot6I8Tpk2OBQPitUXDsXojGRe6rjI4GBkfw-ufGV6anfwBs8LbOsaAtTWEALw_wcB
Packaging looks identical.
That’s it!! I think there is a Sprouts in the Nashville area. Good sleuthing! Thank you, Denise!
Beautiful beautiful ❤️
Making a trip to Asheville and Charleston, could readers share their favorite restaurants please.
Don’t miss Curate and also All Soul’s Pizza, because I love their crust and their connection with local farmers. There is a co-op grocery - forget the name - across from Wicked Weed Brewery and you’ve got to go inside to the back room where all sorts of dried ingredients are housed. I swear it looks like something out of Hogwarts!
Have you tried making Salmorejo? I learned to make it from cousins in Cordoba, Spain. Very ripe red tomatoes, garlic, salt, vinegar, very good olive oil and some good bread soaked in water and squeezed and the whole lot blitzed to perfection in the blender. To serve traditionally, sprinkle on top some chopped, hard boiled eggs and chopped jamón Serrano! Mr Google had loads of recipes. Buen apetito!
Sorry should have mentioned that it’s like a tomato gazpacho
I love the “queue” of tomatoes 🍅!