This is an instinctive and simple recipe, one that we each return to every summer to make the most of the sweet tomato season. Our only requirement is that you use the juiciest, sweetest, ripest tomatoes you can find. It will be all the more worth it for a flavour that’s deep and layered.
Grilling the bread over a hot barbecue takes this humble dish to new heights. The slightly smoked, chargrilled flavour that the bread takes on really complements the sweetness of the tomatoes. Though, you can toast the bread under a grill or in your toaster for a simpler alternative, especially when you’re craving a quick, tasty breakfast or brunch.
You can serve this dish on its own but we like to add a few accoutrements like fresh herbs and meaty olives, or sometimes pickled chillies and tinned sardines. Whatever it may be, make and serve it all to taste!
PAN CON TOMATE
Coarsely grate 3 large ripe tomatoes into a serving bowl. You will find that the skin ends up in a single flat piece in your hand, discard the skin.
Pour the pulp into a sieve set over a small bowl and let it drip for only a few seconds. Return the pulp to the serving bowl. Season very generously with lashings of EVOO, a splash of red wine vinegar, salt flakes and lots of cracked black pepper. Stir to combine. Have a taste and add a bit more of anything you feel it needs.
Toast 4 thick slices of sourdough on a BBQ or grill pan. When the bread comes off the heat, immediately rub the pieces all over with a clove of garlic and drizzle with EVOO.
Spoon the tomato mixture onto your warm bread. To eat, drizzle with more EVOO and sprinkle with salt flakes.
Enjoy.