Wednesday, 12 September 2007
Little Foodies Spain - Pan
I love Pan con tomate, bread with tomato. I think it's one of the nicest ways to eat bread. Whenever we're in Spain we have it for breakfast, with lunch or for a snack. It's just really GOOD! I like the whole ritual of toasting the bread, then rubbing the tomato on, spooning oil over the bread and then I very naughtily sprinkle with a little salt. When it's the weekend we rub the bread with garlic before the tomato, now that's goodness indeed. When we come home I forget about pan con tomate and don't make it so much. Why? I don't know. I guess because the tomatoes are in the fridge and there isn't the sun or the warmth. It's still really very good though! Especially with a few slices of Jamon Serrano, or Chorizo, or even Manchego Cheese.
To make some yourself. You will need a few thick slices of decent, rustic white bread
1 large very ripe tomato or a few smaller ones (must be very ripe as you need the juice)
1 clove of garlic (optional)
A little olive oil (the better quality the better it will taste as you're not cooking it)
A tiny sprinkle of salt (optional)
So feeling relaxed and happy with your lot, lightly toast the bread.
Cut the garlic clove in half and using the cut sides rub it over the bread several times
Cut the tomato in half and rub this over the bread several times
Drizzle with olive oil, a sprinkle of salt and eat.
I say feel relaxed and happy with your lot while you make it because I'm sure it adds to the flavour.