Pan Con Tomate
Pan con tomate is one of my favourite holiday breakfasts! Nothing says sunny Spanish holiday like a beautiful piece of Toasted bread and a wonderful fresh tomato.
Luckily my mum has grown some beautiful tomatoes in her garden this year, so I picked a couple when they were super ripe and earmarked them to make this dish. It's amazing that even in Manchester we can grow such great produce.
So simple, it is definitely one of those dishes where the final product is much better than the sum of its parts. Perfect for lazy Sundays or a great breakfast before a day at work.
Pan Con Tomate
- 1 piece of bread. Sourdough or Ciabatta work really nicely
- 1 large or two smaller ripe tomatoes
- 1 Clove garlic, peeled but not cooked
- Pinch of sea salt
- Extra virgin olive oil
- 1. Take a griddle pan and warm through on a moderate heat and add a small amount of olive oil. Spread around with a pastry brush or some kitchen roll so there's a thin layer everywhere. Add the bread and grill for a couple of minutes until char marks appear on one side. Flip over and repeat.
- 2. Meanwhile take your tomato and grate the flesh into a bowl. The skin should come away so it's left behind and only the flesh is grated. Add the sea salt and a teaspoon or so of olive oil. Stir lightly to combine
- 3. Once the toast is ready, take the garlic Clove and rub all over one side. This imparts a lovely flavour.
- 4. Top the toast with the tomato mixture and add some extra olive oil to serve. Enjoy!