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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.