Monday, 1 May 2017

Pan Con Tomate

Image result for pan con tomate + images

Pan Con Tomate is a classic Catalan dish, full of flavour and special in its own right, but one which also acts as a great vehicle for delivering other tasty treats including anchovies, tortilla and jamon.

Here's how I make mine and a batch will keep in the fridge for several days:


Some stale bread - yesterday's is fine
5 or 6 medium sized ripe tomates - different types work well together
2 or 3 cloves of garlic - roasted garlic is especially good
Half of a medium sized onion - onions from Figueres are my favourite 
A good plug of extra virgin olive oil - Spanish preferably 
2 tablespoons of Balsamic vinegar 
A squeeze of fresh lemon juice
Season well with salt and extra pepper (or even a dash of chilli heat - though traditionalists will frown)  


Roughly chop the tomatoes and place in a pot or jar
Do the same with the onion and garlic
Add the oil, vinegar, lemon juice, salt and pepper
Blitz everything with a hand blender
Taste and adjust the seasoning, as required
Slice the bread and smear with the tomato salsa 

Eat on its own or top the bread with other tasty treats along with a nice glass of wine - and enjoy!