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Pan con Tomate
Sometimes simple food is the best. This classic Spanish dish showcases ripe vine tomatoes, pairing them with crunchy sourdough toast and a peppery olive oil to make a light dish that is so much more than the sum of its parts. Best enjoyed in late summer and autumn, when tomatoes are at their best.
Ingredients
- 4 ripe vine tomatoes
- 4 slices of sourdough bread
- 2 garlic cloves
Prep: 5 mins | Cook: 10 mins
Method
1. Chop the tomatoes into small pieces and slide them into a bowl. Add a good pinch of salt, then use your hands to squish the tomatoes into a rough sauce. Pop the bowl to one side.
2. Warm a griddle pan over a medium-high heat. While it's warming up, drizzle 4 slices of sourdough bread with a good glug of olive oil. When the pan is hot, add the slices of bread. Griddle for 2-3 mins on each side, till crisp and slightly charred at the edges on both sides. Transfer the hot bread to a serving board or plate.
3. Peel the cloves of garlic and rub them into the warm slices of bread. Spoon over generous amounts of the crushed tomatoes. Drizzle each piece with a little more olive oil and season with a pinch of salt. Serve as part of a tapas dinner, or as a summer breakfast with a cortardo on the side.
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