Pan Con Tomate

Serves 4 as a started or tapas

Prep time 15 minutes

Cook time 5 minutes

This brilliantly simple and quintessential Spanish dish is the ultimate celebration of the summer tomato harvest. Pan con tomate, best made when tomatoes are at their peak ripeness in August and September, transforms just five humble ingredients into a showcase of pure, vibrant flavors. With juicy, sun-ripened tomatoes, rustic bread, fragrant garlic, extra virgin olive oil, and a sprinkle of sea salt, each bite captures the essence of Mediterranean simplicity. While it's a natural star in any tapas spread, this dish also makes for a delightful light lunch, allowing the season's finest ingredients to truly shine.

Ingredients

• 1 large ciabatta

• 4-6 large firm tomatoes

• Olive oil

• 2 large garlic cloves

• Basil

  
  

Instructions

1. Preheat the grill.

2. Grate the tomatoes using the large side of a box grater, discard the skins. Mix with a tsp of salt and allow to sit for 10 minutes, this will allow some of the moisture to run off and ensure the bread doesn’t get too soggy.

3. Slice the ciabatta into 3 inch sections and then each in half. Arrange on a baking tray. Drizzle with a little olive oil and toast for a couple minutes on both sides.

4. Once the bread is toasted, rub the garlic cloves over the cut side. The garlic will grind down. It will impart the flavour without leaving chunks.

5. Top the toast with pulp of the tomatoes, sprinkle with extra salt and a drizzle of olive oil and scatter over some basil leaves.