This is a perfect example of great ingredients, simply put together. I add a slight twist to this Catalan classic by adding a dash of sherry vinegar to the grated tomatoes.
INGREDIENTS
2 large ripe tomatoes
1-2 teaspoons sherry vinegar (I used Romula)
sea salt and ground pepper
extra virgin olive oil (use the best you have)
8 slices sourdough bread
2 cloves garlic, peeled
METHOD
Grate the tomatoes on the large holes of a box grater into a shallow bowl, discarding the skin left at the end. Drain off the excess liquid. Stir in the vinegar to taste and season generously with salt and pepper. Pour 2 tablespoons of olive oil, over and round the tomatoes.
Grill or toast the bread then rub both sides with the clove of garlic.
Generously spoon the tomato onto the grilled bread. Serve as is or add your chosen topping and eat immediately. Makes 8 toasts
Topping suggestions: Hard or soft cheese, cured meats such as prosciutto or salami, soft-boiled eggs, tinned fish or anchovies.
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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!