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The Memory Dish - Pan Con Tomate recipe, inspired by Spain

Friday 11 April 2014

There are some things that are so simple, and yet so effective. Pretty much guaranteed to hit the spot no matter when you knock them up. Pan con Tomate is one of those things. A popular Spanish breakfast dish, it can be thrown together in a matter of minutes. All you need is some super fresh tasty ingredients, and you're most of the way there. 

This is a great dish for a simple brunch, or an emergency snack. The key is really good tomatoes - preferably still on the vine, and not those rock hard orangey globes you find in supermarkets. If you're lucky enough to have a great farmer's market near you, then you'll likely get lucky in the summer months. Otherwise, trust your nose - there's nothing like the smell of real tomatoes. 

2 slices of sturdy bread (I used a country loaf from the French bakery in Sligo, Il Fournil - try a crusty sourdough or similar)
Two tomatoes
Olive oil
1/2 garlic clove
Parsley or basil

1. Slice your bread, and pop it in the toaster. 

2. Grate your tomatoes. It sounds a little weird, but it will leave you with all of the pulp, and none of the skin.

3. When you're done, push it quickly through a sieve to get the watery juice out, without losing too much of the pulp.

4. Cut a garlic clove in half, peel and rub on your toasted bread. I was a little heavy handed with this, because I love garlic. I practically grated it on, because I didn't trust that rubbing it would release a big enough hit. But it did! So if you're wary of raw garlic, be gentle.

5. Drizzle with olive oil.

6. Spoon on your tomato mush, and finish with a good sprinkling of salt and some herbs, if desired. To be honest, they're not really necessary, and not very traditional. But they make a better picture!

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