Pan Con Tomate

It’s all about the ingredients here – good tomatoes, good extra virgin olive oil and good bread. At Barrafina we use the white sourdough that we bake at our sister restaurant, Quo Vadis, just round the corner.

Instructions

  • Lightly toast the bread on both sides and rub slice with the cut side of the garlic.
  • Using your hands, squeeze 2 or 3 tomatoes over each slice so that the juice and pips fall on to the toasted bread.
  • Drizzle a tablespoon of olive oil over each slice.
  • Season well with salt and pepper and sprinkle with a little chopped parsley before serving.

Serves 4 as a tapas

Ingredients

4 slices of white sourdough bread, 2mm tick

1 garlic clove, peeled and halved
8-10 plumb tomatoes, halved
4 tablespoons extra virgin olive oil
Maldon salt and freshly ground black pepper
1 tablespoon chopped fresh flat leaf parsley

Pair with

Barbecued Lamb Ribs

Estrella Galicia

A traditional flavour of marked bitterness and refreshing aftertaste.

Available from: Waitrose, Majestic, Co-op and Greene King online.