Pan Con Tomate
Is there anything better than finding a recipe that's accidentally vegan?
If you don't know about Pan Con Tomate, get to know. It literally translates to "bread with tomato”. Don’t worry though folks, there’s nothing boring at all about this Spanish summer staple.
This light bite is the perfect way to use up ripe summer tomatoes and day-old bread to create something truly spectacular. Warm toast with a tasty topping - you can’t go wrong.
Serves
Ingredients
For the tomato
<item-todo-done>4 beef tomatoes<item-todo-done><item-todo-done>4 slices of rustic bread<item-todo-done><item-todo-done>½ tbsp sherry vinegar<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done> extra virgin olive oil<item-todo-done><item-todo-done> flaky sea salt<item-todo-done><item-todo-done> black pepper<item-todo-done>
To serve
<item-todo-done> chives<item-todo-done><item-todo-done> extra virgin olive oil<item-todo-done>
Before you start
Box grater | Sieve | Hot grill
Prepare the tomatoes
- Set a sieve over a bowl to catch the tomato liquid.
- Using the large side of the grater, grate the tomatoes into the sieve, add a big pinch of salt and leave for 10-15 minutes so that the tomatoes lose most of their water.
Toast the bread
- Under a hot grill, toast the bread until nicely browned.
- Peel the garlic clove and rub onto the bread.
Assemble and serve
- Stir the vinegar through the tomatoes.
- Taste and season with salt and pepper.
- Spread the tomato flesh over the toasted bread.
- Drizzle with your favourite extra virgin olive oil, sprinkle with chives, and serve.