Pan con Tomate (Grilled Bread with Tomatoes)
The first of the new season Valèncian tomatoes were piled up in the markets – pan con tomate is at its very best when tomatoes are super ripe and intensely flavoured at the end of summer.
SERVES
1
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
5
MINUTES
Ingredients
2 slices of best quality white bread, sliced 1cm thick
1 garlic clove, cut in half
2 medium, very ripe tomatoes (1 tomato per slice of bread) or 1 large Spanish heirloom tomato
flaky sea salt and freshly ground black pepper
Spanish extra virgin olive oil
slivers of jamón (Spanish cured ham) (optional)
Method
Toast the bread. Rub with the cut half clove of garlic while still warm.
Grate the tomato down to its skin on the large side of an old-fashioned box grater. Season with flaky sea salt, freshly ground black pepper and a drizzle of the best extra virgin olive oil you can find.
Spread on the warm bread. Delicious as it is but even better with a few slivers of jamón on top.
Eat immediately.
