Photography by Tracey Creed
Assisted by Amandine Paniagua
Recipe by Amandine Paniagua
Words by Amandine Paniagua
Published November 5 2020
Beforehand, thoroughly wash your tomatoes under running water. With a knife, split your tomatoes in half, removing the dried core, then roughly cut in quarters.
Place the tomato pieces in a blender, or food processor. Process on low, until obtaining desired consistency. We like ours crushed, but feel free to process longer to reach a smoother texture.
If your tomato is too runny, strain the mixture through a fine mesh, collecting the juice. Set juice aside—see below the recipe for inspiration on what to do with the juice.
Pour the purée mixture into a bowl. Incorporate extra virgin olive oil, at least a tablespoon. Add more to your taste; we like olive oil.
In the meantime, toast your bread slices at medium intensity. You want the bread slightly crispy but not burned. Remove bread from the oven.
Halve the garlic cloves with a small knife, and vigorously rub onto bread slices. Spoon the tomato purée on the bread, spreading heavenly. Drizzle some olive oil and generously finish with kosher salt and pepper. Serve immediately.
Your tomato purée will keep up to 3 days in the fridge, in a glass container.
With child-like excitement, we bring you this tomato recipe on bread, also known as “pan con tomate”. A classic from the Spanish cuisine, this delicious toast originates from the Catalonia region where it is called “pa amb tomàquet”. Salt and the fruity taste of the extra virgin olive oil balance the crunchiness of the bread bites and the bitter-sweet flavours of the tomatoes. Pan con tomate is a simple recipe, as uncomplicated as it is tasty.
With only five ingredients, this tomato recipe on bread is quick to be ready, usually savoured in Spain for breakfast, light lunch or with tapas. And one of the rare Spanish foods that are entirely vegan! Who would have guessed combining bread, fresh in-season tomatoes and a splash of extra virgin olive oil could deliver rich, generous flavours. You can prepare luscious food with few; all you need is high-quality ingredients to taste amazing.
Tomato season is kicking off in New Zealand, and we couldn’t be more excited. Good quality tomatoes are incredibly sweet and delicious. As a Mediterranean person, I always loved tomatoes and could never understand those who disliked them. Vitamin-rich and loaded with potassium, folate and potent antioxidants, tomatoes are cancer-fighting, heart-healing and skin booster fruits. Here it is paired with garlic, packed with vitamins, and manganese, that uplifts this recipe both nutritionally and in flavour. A little tip, instead of rubbing, crush the garlic and spread over the bread for a more pungent garlic taste.
If you don’t have any kitchen equipment, you can extract the pulp of your tomatoes with a grater, the traditional way. It works better with juicy, mature tomatoes though this tomato recipe with bread is always better with ripe fruits. First, place your grater in a large bowl. Split your tomatoes into halves, and start rubbing each half, cut-face against the grater, back and forth. The flesh should pour into the bowl, while the skin remains in your hands. Keep going until only the skin is left. If you don’t have a grater, you can use a fork, on really mature tomatoes. Roughly cut your tomatoes in pieces. In a deep plate, mash your tomatoes until you obtain a thick, spreadable mixture. Both methods are great arm workouts!
This tomato recipe on bread is different from the Italian bruschetta, where the tomatoes are kept whole. In this instance, as you mostly work with a tomato purée, there is an opportunity to prepare the recipe with canned tomato, happily fulfilling your pan con tomate cravings across Winter. I learned that when I was living in Spain. Canned crushed tomatoes, tomatoes chopped in purée or diced tomatoes work perfectly. First, stir the can through a fine mesh above a large bowl to recollect the juice. Set the liquid aside. Transfer the tomatoes to a bowl, mix in with your olive oil, following the process of the original recipe. Keep in mind a can is equivalent to 10 to 12 whole tomatoes so that you will go for quite a few slices of pan con tomate. As usual, if you can, we recommend to use organic canned tomatoes, with no added sugar and unflavoured, they will taste better. And the canned lining should be BPA free.
What to do with the tomato juice? Researching for this recipe, I discovered it would be the perfect base for a Virgin Bloody Mary! Pour the liquid into a tall glass, add 4 drops of Tabasco, a teaspoon of lemon juice, 3 drops of vegan Worcestershire sauce, a pinch of kosher salt and cracked pepper. Mix well, drop two ice cubes, a celery stick and a slice of lemon. Enjoy!
Sourdough bread does not toast quickly; they contain a fair amount of moisture and much less, or no sugar compared to regular bread, which makes it challenging to obtain nice brown, heavenly toasted slices. To get the best of your toasted sourdough, grill at high temperature if the crust is not yet over baked, for approximately 5 minutes. It works better on a pan over the stove. Equally, let your sourdough age for a few days, enabling the bread to lose its moisture, making it easier to toast. In the toaster or oven, toast at middle-high temperature for less than 10 minutes, or until slices are golden.
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