Seasonal local food recipe No.390 – Pan con tomate and Bruschetta al pomodoro
We’ve got so many tomatoes in our weekly veg boxes at the moment. They’re incredibly flavoursome as they come freshly picked straight from the vine and unlike supermarket tomatoes haven’t been been kept in cold storage.
Catalan pan con tomate and Italian bruschetta al pomodoro are gorgeous, garlicky versions of tomatoes on toast. They bring out the full flavour of these delectable fruits and are a doddle to put together. Great for a starter or a snack at any time of the day.
Both these recipes serve one (just scale the ingredients up as many times as you like) and take barely 5-10 minutes to prepare. Easy!
Bruschetta al pomodoro
1 slice of toasted sourdough or ciabatta
1 tomato
1 garlic clove
sea salt
good-quality olive oil
basil leaves
Cut the garlic clove in half and rub the cut side on the rough surface of the toast. Chop the tomato into a bowl, tear in some basil leaves, sprinkle with salt, add a glug of olive oil, then let it rest for a few minutes before piling it on to the garlicky toast.
Pan con tomate
1 slice toasted sourdough bread or pan de cristal
1 tomato
1 garlic clove
sea salt
good-quality olive oil
Cut the garlic clove in half and rub the cut side on the rough surface of the toast. Grate the tomato on the coarse-toothed side of a grater into a bowl. Stir in a good glug of olive oil and some salt, then spoon the tomato mixture over the garlicky toast.
