Pan Confit Tomate Recipe – Australian Country

Here’s a play on a Catalan snack, pan con tomate or tomato bread, which is usually as simple as rubbing garlic and then tomato onto crusty bread (see Shortcuts). Here, though, the tomatoes are given a quick confit on the cooktop in oil and chorizo fat to make them a bit jammy and slicing and baking the Turkish bread slab the way we do here turns it into a giant tanned and crispy crostini. If you’re only making this for a few of you, save the upper crust of the Turkish bread for the toaster — it’ll be perfect as an accompaniment to dips. This softer top is also where the…