Catalan tomato bread

Catalan tomato bread

Pan con tomate

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

If there was only one way to eat bread, this should be it. is is a very typical Catalan recipe – it’s as if the Spaniards went to Italy, decided that bruschetta was delicious but too hard to eat, so made it an easier way. It’s also Shannon’s favourite way to eat toast. is is best made in summer when tomatoes are at their ripest.

Ingredients

Quantity Ingredient
3 tomatoes
1 tablespoon crushed garlic
60ml extra-virgin olive oil
2 tablespoons sherry vinegar
small handful parsley, chopped
pinch caster sugar, (optional)
1 good-quality sourdough loaf

Method

  1. Finely grate the tomatoes in a bowl. Add the garlic, oil, vinegar and parsley and mix well. Set aside for 30 minutes to allow the flavours to develop. Season to taste, and add a tiny bit of sugar if the tomatoes aren’t very ripe.
  2. Slice the sourdough into 3 cm thick slices, as many as you need. Cook in a chargrill pan over high heat until char lines appear. Alternatively, you can use a toaster, but the flavour won’t be quite the same.
  3. Spread the tomato mixture over the bread, then using the back of the spoon, rub it into the bread before serving.

Note

  • If you’re making a big batch of this, put it through a food processor using a grater attachment. If you don’t have a grater, use a knife to cut the tomato up, then run your knife back and forth until you have a really mashed-up texture. We’ve also used a mortar and pestle – any means to get a mashed-up texture will usually work.
Tags:
Vegan
Plant-based
Vegetarian
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