Pan con Tomate

Tracey Foulkes of noMU's recipe for Pan con Tomate which is delicious served with a chunk of Manchego cheese

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Toast the sliced bread in a dry griddle pan on both sides until golden and charred.
2. 2In 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. 3Top 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. 5Top each slice of bread with a slice of grilled aubergine or bocconcini before topping with the tomatoes.
6. 6It’s also delicious served with a chunk of Manchego cheese and Iberico ham.
7. 7Recipes and Images, supplied courtesy of NoMU Brands, recipe by Tracy Foulkes.