Pan Con Tomat

Recipe and forward by Angie Ma

This is my all time favourite rustic small bite to start a meal which originates from the Catalan region of Spain. In Spain you eat pan con tomate for breakfast, as a snack or tapas...so basically anytime. You just can’t beat the simplicity and taste of the sweet ripe tomatoes, garlic, and fruity extra virgin olive oil on crusty bread. The more rustic way to prepare the tomatoes is to just rub the tomato directly on the bread but I like to grate it to ensure an even texture and to remove some of the watery tomato juice so the bread stays crusty.

Serves 4-6 people

INGREDIENTS

4 large ripe and super sweet plum tomatoes or the best quality ripe vine tomatoes depending on the size approx 12-16
Half a loaf of sourdough bread
1 garlic clove with skin removed and cut on thick side so flat on one side
Chives chopped finely for garnish
A few pinches of salt
Extra virgin olive oil

METHOD

Preheat the oven to 180C.
Cut tomatoes in half and use the large holes of the grater to grate the tomato into a bowl. With the leftover bits and skin, chop very finely like purée and add to the rest of the grated tomato.

Use a sieve over a bowl and pour in the grated/purrée tomatoes so that the tomato water seeps through. Leave for 10-20 mins and set aside. You can prepare this earlier in the day and just keep it in the fridge. Bring to room temperature before serving.

Slice bread ½ inch thick and toast on the oven wire rack until golden brown. Or use a toaster. Remove and rub garlic clove over the bread, then drizzle with olive oil. Spread on the drained tomato pureé and an extra drizzle of olive oil, sprinkle of chives and a pinch of salt and eat immediately with a cold glass of spritz or wine.