Pan Con Tomate

Ingredients

• bread (ciabatta, sourdough, or a baguette), cut in half if required 
• 1-2 large ripe tomatoes (‘beef’, heirloom, roma or plum tomatoes work best) 
• 1 clove of garlic, peeled 
• olive oil 
• fresh herbs (basil, chives, oregano), sliced 
• salt 

Method

Toast the bread until golden brown and rub the garlic clove over the toast for extra flavour.   

Grate the tomatoes and save both the juice and the pulp. Add a generous glug of olive oil and a pinch of salt. Stir and spoon this over the toast so it reaches the edges.  

Garnish with fresh herbs, season to taste and serve immediately.