Pan con tomate

INGREDIENTS

2 large ripe tomatoes

sea salt and freshly ground black pepper

4 to 6 slices thick cut crusty bread

Extra virgin olive oil

1 large garlic clove, peeled

*Anchovies (optional); 2 fillets per toast

thinly sliced Spanish (Serrano or Iberico) ham (optional)

 

METHOD

Slice the tomato in half.  Grate the tomatoes, on the cut side, on a box grater (largest grate).  Discard the tomato skins.  Scoop the tomato pulp into a bowl.  Season with salt and pepper.

Heat a grill pan.  Brush both sides of the bread with olive oil.  Grill the bread, flip and grill the other side. Alternatively, you could toast the bread under the broiler or even in a skillet.  While still warm, rub one side of the bread with the garlic clove.  Top this side with the grated tomato and either anchovies or Serrano ham, if using.

Finish with a generous drizzle of extra virgin olive oil.

*To clean salt-cured anchovies: Rinse under cool water to remove the excess salt.  Remove the bone from the centre of the fish (you now have two fillets).  Rinse the fillets to remove any excess skin or bones.  I like to let them soak for ~10 minutes in a bowl of cool water to remove any excess salt.  Pat dry before using.

 

Recipe credit: Wild Greens and Sardines