“The versatile Spanish classic pan con tomate–which can be eaten all day, from breakfast into the week hours-is a cinch to prepare, requiring only ripe, meaty tomatoes, a fresh baguette, and good-quality olive oil. We’ve been addicted to chef Marc Vidal’s version at Boqueria since the tapas spot opened in March, especially alongside some chilled sangria.”
Recipe Sleuth: Boqueria’s Pan Con Tomate
