Tomato bread like this is served everywhere in Catalonia. Here we show the method rather than a recipe per se, as quantities depend on what other dishes are being served and how much you can eat! It makes a quick snack for any time of the day and relies on using only the best quality ingredients.
INGREDIENTS
sourdough bread or other dense crumbed bread
whole cloves garlic, peeled
extra virgin olive oil
very ripe vine tomatoes or beefsteak tomatoes
METHOD
Slice the bread 1 cm thick and toast or chargrill until golden. Rub one side of each slice with the garlic cloves then drizzle generously with the olive oil. Halve the tomatoes and squash the pulp onto the bread, discarding the skins. Sprinkle with sea salt and serve immediately.
Menu: Serve with Fried Almonds if desired.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!