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.
- 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
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
A traditional flavour of marked bitterness and refreshing aftertaste.
Available from: Waitrose, Majestic, Co-op and Greene King online.