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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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.