Thursday, 7 May 2015

Pan con Tomate

I love pan con tomate (or pa amb tomaquet) when I'm on holiday.  It elevates the most humble sandwich or toast to something so much more.

Pan con Tomate - Serves 1


2 slices of nice bread, e.g. sourdough, slow fermented breads etc, you can even do this with a baguette and make a lovely sandwich.
Clove garlic
2 tomatoes
Olive oil
Sea salt

Serrano ham or chorizo slices to serve


Slice the bread and rub with the peeled garlic.

Put into a frying pan (without oil) and fry either side until warm and starting to toast.  Halve the tomatoes and rub over the bread discarding the skin and the outer flesh.

Top with a drizzle of oil, a pinch of salt and ham or chorizo if liked.  Serve for breakfast, lunch, dinner, snack, hell I could eat this all day, it's my kind of food!


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  1. This sounds absolutely delicious. A bit like bruschetta which is one of my favourites #weekendbloghop

    1. It is quite similar. It's very big in Catalan regions which is why I've included the Catalan "pa amb tomaquet". Everywhere seems to do it slightly differently but in general it's not quite so tomatoey as bruschetta. You will see versions online which do look closer to bruschetta but I've never seen it served like that in any part of Spain.


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