PAN CON TOMATE

Pan con tomate is one of my family’s favourite tapas dishes to serve up at a BBQ or summer gathering. It’s simple to make but incredibly delicious. I love adding salty, umami toppings to turn it into more of a mea but honestly, it’s just as good served on its own.

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PAN CON TOMATE

SERVES: 2-4 / MADE IN 15 MINS /EASY// VEGGIE/MEATY

Ingredients

• 2 large ripe tomatoes

• Salt and pepper

• A good glug of olive oil (around 3–4 tbsp)

• 1–2 garlic cloves

• Toasted, crusty bread

To serve:

• Serrano ham

• Calabrian anchovies

• Fried eggs

Method

1. Cut the tomatoes in half. Using a box grater set over a lipped plate or bowl and grate the tomatoes. Discard the skins.

2. Place a fine mesh sieve over a bowl and add the grated tomato pulp. Gently press to remove some of the excess liquid. Don’t throw the juice away though as it’s delicious! Use it in a gazpacho, add it to spaghetti Bolognese or drink it straight.

3. Transfer the pulp to a bowl. Stir in the olive oil and season generously with salt and pepper.

4. Toast your crusty bread until golden. Cut a garlic clove in half and rub the cut side over the warm toast.

5. Spoon the seasoned tomato mixture onto the toast. Finish with your choice of toppings. I love Serrano ham, Calabrian anchovies and a fried egg on top of mine.