PAN CON TOMATE

A traditional Spanish dish, originating from Catalonia. A simple yet flavourful dish that highlights the quality of its ingredients.
Serve as an appetizer or snack. Pairs wonderfully with tapas and a glass of wine.

Difficulty:

Prep time: 10 minutes

Cook time: 3 Minutes

Serves: 4

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Ingredients

4 quality I.O.W Tomatoes ~ ripe & juicy
lots of Extra Virgin Olive Oil
a loaf of Sourdough or a couple of Ciabattas
2 cloves of garlic
Optional: Rockfish Sardine Tins

Method

Grate the tomatoes into a bowl - using the large side. Discard the skin.
Pour the tomato pulp into a sieve and let it drip for 10-15 seconds, this gets rid of the excess water.
Drizzle the pulp with a glug of olive oil & season well with salt
Optional - You can use the Sardines straight from the tin or cook on the BBQ (on a low heat) for just a few minutes each side.
Meanwhile, slice the bread and fry in a little olive oil until crisp on both sides. If using ciabatta, cut in half and roast in the oven at 200* fan until crisp.
While the toast is still hot, rub generously with raw garlic, then spoon over a lavish amount of the tomato.
Serve with the grilled fish & eat Immediately!

Recipe: Julius Roberts ‘The Farm Table’