One of the best vacations Evan and I ever took was in 2002 or 2003 when we spent a week in Paris and another one in Barcelona. Paris, as expected, was wonderful but Barcelona was magnificent. It is a sun-kissed city steeped in history which served up out-of-this-world food. And sure, the seafood was great as was the breeze, the coffee, chocolate, dates, and all things with Moorish influence, but the Pan Con Tomate was beyond imagination. And for good reason, it is simple and there is no place for mediocre ingredients to hide.
I have tried Pan Con Tomate elsewhere and it never compares. And so, sometimes it is best to not try and reproduce but to cook something that simply reminds you of a dish you’ve had before. This tomato pie is super easy and quick to make, requires very few ingredients and basically cooks itself. We eat it for lunch or as a side for a dinner. It is also good as a late-night snack but don’t ask me how I know that. Lastly, it has passed muster with the tiniest of tastebuds.
28 oz marinara sauce. I use homemade and it makes ALL the difference
1/2 loaf of hearty, day-old sliced bread. I prefer Pan au Levain.
6 oz mozzarella cheese, grated
2 oz parmesan
2 small courgettes (zucchini)
Preheat oven to 375*F. Boil courgettes (whole) for 10 minutes in a pot of water. Meanwhile, grease a 9 inch round baking dish with a bit of olive oil. Once the courgettes are boiled and slightly cooled, trim and slice the long way into 1/8th or 1/4 inch slices. Mix the cheeses together and set aside. Layering instructions: a scant ladle of marinara sauce on the bottom, layer bread in a single layer so that is covers the pan completely. Feel free to tear a piece into smaller pieces to fill the space just right. Spread 1/2 of the marinara sauce, 1/2 cheese, all of the courgettes, bread, the remainder of the marinara sauce, and the remainder of the cheese. Cover with foil and bake for 30 minutes. Uncover and bake for another 20. Serve hot or cold, morning, day, and night. Enjoy!