This is a perfect example of great ingredients, simply put together. I add a slight twist to this Catalan classic by adding a dash of sherry vinegar to the grated tomatoes.
INGREDIENTS
2 large ripe tomatoes
1-2 teaspoons sherry vinegar (I used Romula)
sea salt and ground pepper
extra virgin olive oil (use the best you have)
8 slices sourdough bread
2 cloves garlic, peeled
METHOD
Grate the tomatoes on the large holes of a box grater into a shallow bowl, discarding the skin left at the end. Drain off the excess liquid. Stir in the vinegar to taste and season generously with salt and pepper. Pour 2 tablespoons of olive oil, over and round the tomatoes.
Grill or toast the bread then rub both sides with the clove of garlic.
Generously spoon the tomato onto the grilled bread. Serve as is or add your chosen topping and eat immediately. Makes 8 toasts
Topping suggestions: Hard or soft cheese, cured meats such as prosciutto or salami, soft-boiled eggs, tinned fish or anchovies.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.