Pan con Tomate
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Bread, Rolls and Muffins
Description
Tracey Foulkes of noMU’s recipe for Pan con Tomate which is delicious served with a chunk of Manchego cheese
Ingredients
1 loaf sourdough bread, cut into 1.5-cm thick slices
500 g baby roma or vine tomatoes
4 cloves garlic, bruised
extra virgin olive oil
1–2 Tbsp (15–30 ml) sherry
sprinkling of sugar
NoMU Just Salt
Instructions
Toast the sliced bread in a dry griddle pan on both sides until golden and charred.
In a separate pan, flash-fry the tomatoes and garlic in a dash of olive oil over a high heat for 2 minutes. Add a splash of sherry, a sprinkling of sugar and a pinch of salt. Remove from the heat and allow to rest for 5 minutes.
Top the toasted bread with the tomatoes, rubbing them in to burst and release their juices. Drizzle with any leftover pan juices and some more olive oil before serving.
Tips
Top each slice of bread with a slice of grilled aubergine or bocconcini before topping with the tomatoes.
It’s also delicious served with a chunk of Manchego cheese and Iberico ham.
Recipes and Images, supplied courtesy of NoMU Brands, recipe by Tracy Foulkes.
