Pan con tomate

Ingredientes

• 1 loaf sourdough bread, cut into 1.5-cm thick slices
• 500 g baby roma or vine tomatoes
• 4 cloves garlic, bruised
• extra virgin olive oil
• 1–2 Tbsp (15–30 ml) sherry
• sprinkling of sugar
• NoMU Just Salt

Preparación

1. 1

   Toast the sliced bread in a dry griddle pan on both sides until golden and charred.

2. 2

   In a separate pan, flash-fry the tomatoes and garlic in a dash of olive oil over a high heat for 2 minutes. Add a splash of sherry, a sprinkling of sugar and a pinch of salt. Remove from the heat and allow to rest for 5 minutes.

3. 3

   Top the toasted bread with the tomatoes, rubbing them in to burst and release their juices. Drizzle with any leftover pan juices and some more olive oil before serving.

4. 4

   --- Tips ---

5. 5

   Top each slice of bread with a slice of grilled aubergine or bocconcini before topping with the tomatoes.

6. 6

   It’s also delicious served with a chunk of Manchego cheese and Iberico ham.

7. 7

   Recipes and Images, supplied courtesy of NoMU Brands, recipe by Tracy Foulkes.