Pan con Tomate
Photo by Aliza Eliazarov
“In Rhode Island, we’ve got the best of everything right at our doorstep come summer,” says Jake Rojas, chef-owner of Tallulah’s Taqueria in Providence.
So for this seaside dinner, hosted by Walrus and Carpenter in July 2016, he sourced nearly every ingredient from producers within a 50-mile radius. Yet the resulting menu hopscotches the globe, incorporating Southeast Asian and Argentine influences—not to mention Rojas’ own Mexican roots. Turns out big flavors pair perfectly with the bounty of the country’s smallest state. Read more about Rojas’ ocean-to-table dinner at Rhode Island’s Walrus and Carpenter in “On Ninigret Pond” from the Summer 2017 issue of Modern Farmer. And don’t miss his other recipes, either!
- 2 large heirloom or beefsteak tomatoes halved crosswise
- 2 tablespoons sherry vinegar Kosher salt
- 1 loaf focaccia split lengthwise
- 1/4 cup extra-virgin olive oil plus more for finishing
- 2-3 cloves garlic halved lengthwise
- Flaky sea salt such as Maldon
Adjust oven rack so that it sits 4 inches below broiler and preheat broiler to high. Meanwhile, place a box grater in a large bowl. Rub the cut sides of the tomatoes over the grater’s large holes, using a at palm to move the fruit back and forth; discard the skins. Season the tomato pulp with vinegar and kosher salt to taste; set aside.
Place focaccia cut side up on a clean surface and drizzle with 1⁄4 cup olive oil; season to taste with kosher salt. Transfer to oven rack and broil until crisp and starting to char around edges, 3 to 4 minutes.
Remove focaccia from oven and rub evenly with cut side of garlic cloves. Slice bread into six to eight squares and spoon reserved tomato mixture evenly over slices. Drizzle with olive oil and season with flaky sea salt. Serve immediately with Littleneck Clams and Mussels in Spicy Tomato Broth.