Pan Con Tomate (Spanish Tomato Bread)

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SERVES:

2-4

Prep Time:

5 minutes

Cook Time:

10 minutes

Pan con tomate (Spanish Tomato Bread) is a well-loved Catalan snack or tapas dish made with toasty crusted bread, fresh tomatoes, garlic, olive oil and salt. This simple side plate is the perfect way to celebrate juicy summer tomatoes in all their glory - and takes just minutes to pull together.

We've spruced this version up by adding grilled eggplant too (another summer staple in our books!) but you can leave this out if you want to stay more traditional or truly let your tomatoes do the talking!

You'll love how common pantry staples shine in this perfect vegetarian share plate, proof that sometimes simple is best!

_INGREDIENTS:

2 medium sized tomatoes
1 eggplant (optional - courgette would be another delicious addition)
4 slices of sourdough (or crusty bread of your choosing)
1 garlic clove
Salt & pepper
Olive Oil
Basil for garnish (optional)

_{INSTRUCTIONS:}

Cut eggplant into rounds approx 1cm thick. Lay slices flat on a chopping board and sprinkle with salt to release their moisture. Set aside.
Rinse tomatoes then slice them in half. Using the largest holes on a grater, grate them over a shallow bowl to make tomato puree. Season the tomato puree with 2 tablespoons of olive oil and salt to taste.
Heat a pan or skillet to medium-high heat. While the pan warms, gently pat the eggplant rounds with a paper towel to remove the moisture that's been drawn out by the salt.
Once your pan or skillet is hot, cook the eggplant rounds on both sides until golden and just tender.
Using the same pan or skillet, oil your slices of sourdough and toast. Rub a halved garlic clove over the hot bread.
Spread tomato puree over each slice of bread followed by the eggplant rounds and season with extra olive oil, salt & pepper and top with fresh basil.

wonkybox

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