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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.