Spanish Tomato Recipe
Spanish tomato recipe
Spanish tomato recipe
(Receta de Pan con tomate)
(serves 2)
What a great way to enjoy the freshest and juiciest tomatoes available in season. This recipe is super easy and quick to make and will certainly bring a taste of the Mediterranean, adding more flavour and colour to your table. You can make this up the night before and leave in the fridge for a few days.
Wine pairing: An acidic red such as Dolcetto or Barbera (or to keep in the spanish theme a Cariñena from Catalonia).
Ingredients:
4 plum tomatoes
Extra Virgin olive oil
1 garlic clove
Sea salt
Black Pepper
Few sprigs of Fresh herbs (flat leaf parsley, basil, oregano)
Method:
- Use a sharp knife to cut a cross over the central core of all the tomatoes and place them in a saucepan. Pour some boiling water over and add a pinch of salt. Within a few minutes you should see that the skin of the tomato starts to peel away.
- Leave the tomatoes for about 5-10 mins, allowing them to cool enough to touch and then peel the tomatoes and slice them in half to allow you to remove the tough core. Then dice the cored halves into fine cubes and set aside in a bowl to cool to room temperature.
- Add a pinch of salt and pepper and a good glug of olive oil to the chopped tomatoes.
4. Finely chop a few sprigs of fresh herbs.
To serve
Cut two slices of rustic sourdough or wholemeal bread and toast, then gently rub the peeled raw garlic clove on to one slide of toast and pour over a generous glug of extra virgin olive oil. How much and how vigorously you scrape the garlic, depends on the depth of your love affair with garlic. Then place the tomato mixture on the slices of toast and finish off with a sprinkle of finely chopped fresh herbs on the top. (We used flat leaf parsley here, which worked well, fresh oregano or basil could also work.)
If you enjoy creating and eating this dish, please remember to take a photo of yourselves enjoying it and you can tag us on instagram @jonskitchentable or on Facebook @theburnthillherbco
