Pan Con Tomate

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Step 1.

Chop your tomatoes in half and grate them into a bowl. Pour in a big glug of olive oil, season with salt to taste and stir together.

Step 2.

Thinly slice your sourdough into 1cm thick pieces. Allow for two slices per person.

Step 3.

Place a pan over a medium heat and pour in a large glug of oil.

Step 4.

Add two slices of bread and fry until golden brown and crisp. Flip and repeat on the other side.

Step 5.

Peel your garlic, remove the fried sourdough from the pan and brush over with the raw garlic.

Step 6.

Spread a generous amount of your tomatoes over the sourdough. Drizzle over a small glug of olive oil and tuck in!

The higher quality and riper the tomatoes the better this one will taste. We used the bulls heart variety of tomatoes.

2 Large Ripe Tomatoes
1 Loaf of Sourdough
2 Cloves of Garlic
2 Big Pinches of Maldon Salt
100ml Olive Oil