PAN CON TOMATE
The Spanish Bread With Tomatoes But With A Seasonal Twist For Winter
Winter Pan Con Tomate With Iberiko Tomatoes
Let’s have a show of hands for who thinks tomatoes are only in season during the summer?
Me too, until I recently discovered that there are in fact winter varieties of tomatoes too. I travelled to the South of Spain over New Year and while I was impressed by so much of the food I enjoyed over there, I was gutted to have missed tomato season so that I could enjoy one of my favourite tapas dishes, pan con tomate.
When I got back to London, it felt like fate when I stumbled across some winter Spanish tomatoes. Black iberiko tomatoes were just the secret ingredient I needed to create this winter pan con tomate and I have a feeling you’re going to love it too!
Winter Black Iberiko Tomatoes
INGREDIENTS
3x Black Iberiko, winter tomatoes, I got these from Natoora
1 garlic clove, peeled and left whole
Sliced, quality white bread
Olive oil
Salt & pepper
Winter Pan Con Tomate With Iberiko Tomatoes
METHOD
Toast the slices of bread in the oven or a toaster.
In the meantime, cut the tomatoes in half and grate the pulp from the skins, discarding the skins and keeping the pulp to one side.
Lightly season the pulp with salt and pepper.
When the bread is toasted, lightly rub the garlic clove all over the top and sides.
Top the toast with the tomato pulp, drizzle with a little olive oil and serve straight away.