James Gee
Head chef, Jaleo
“The tomatoes have to be ripe,” says Gee. “Find two of the ripest tomatoes and cut them in half and rub the open face over a box grater. Discard the skin.”
“Add three tablespoons Spanish extra-virgin olive oil, a pinch of sea salt, a lightly crushed clove of garlic, and a sprig of fresh thyme, and allow mixture to sit covered for one hour at room temperature.”
“When ready to serve,” says Gee, “toast or grill slices of baguette or your favorite bread, and spread tomato mixture thinly over the toast. Drizzle a little more olive oil, and enjoy!”
Chef’s Tip: When the mood strikes, Gee tops the pan con tomate with slices of Jamón Serrano or manchego cheese.
