Pan con Tomate
A staple of Catalan cooking, this toasty tapa shines in its simplicity. We’ve used a variety of heirloom tomatoes for a pop of fresh colour. Feel free to use sliced tomatoes for a speedy twist on the classic.
Ingredients
6-8 medium coloured heirloom tomatoes (or 2 punnets of cherry tomatoes)
1 sourdough baguette, cut into 1-2cm slices
1 slice garlic, halved
1 tin anchovy fillets (optional)
1 packet Farro Jamon Serrano (optional)
Method
To make the tomato pulp, cut the tomatoes in half and place a box grater over a bowl. Keeping your hand flat, grate the tomato, cut side down, then discard the skin. At this stage you can strain the pulp through a sieve to remove any seeds, if preferred. Season the tomato pulp with salt and pepper and add a good drizzle of extra virgin olive oil.
Toast the bread slices and rub each piece with the cut side of the garlic. Spoon on the tomato pulp, drizzle with a little extra olive oil and, if using, add an anchovy fillet or a torn slice of Jamon Serrano.
Alternatively, put sliced tomatoes or halved cherry tomatoes straight onto the garlic-rubbed bread slices. Drizzle over a little extra virgin olive oil and season with salt and pepper.