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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.