Tomato bread like this is served everywhere in Catalonia. Here we show the method rather than a recipe per se, as quantities depend on what other dishes are being served and how much you can eat! It makes a quick snack for any time of the day and relies on using only the best quality ingredients.
INGREDIENTS
sourdough bread or other dense crumbed bread
whole cloves garlic, peeled
extra virgin olive oil
very ripe vine tomatoes or beefsteak tomatoes
METHOD
Slice the bread 1 cm thick and toast or chargrill until golden. Rub one side of each slice with the garlic cloves then drizzle generously with the olive oil. Halve the tomatoes and squash the pulp onto the bread, discarding the skins. Sprinkle with sea salt and serve immediately.
Menu: Serve with Fried Almonds if desired.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!