Pan con Tomate

If you have ever eaten a sub-standard pan con tomate, you would be forgiven for never wanting to come within ten feet of another again, let alone have to eat it. BUT if you have had it the way it should be you will know just how utterly wonderful it is. There is no tedious tomato peeling or laborious dicing required to create the perfect pan con tomate. It is not about process – it is simply a matter of great ingredients. Good sourdough, great tomatoes, and the best olive oil you can afford. All tomatoes need a touch of salt, and seasoning is everything here. You need to be generous, so go for it. Use a good salt such as Maldon – don’t even think about using table salt or anything like it (slap on the wrist for that kind of behaviour)! That and a decent pinch of freshly ground black pepper will have you well on your way to success. Some brush the toasted sourdough with a fresh clove of garlic before topping with the tomatoes- I am going to leave this one up to preferance. Let your feelings for garlic dictate on this one – if you hate raw garlic, leave it out, and if you love it, go crazy!

I love to have this pan con tomate for lunch, or serve as an appetiser. Recently, while in Ibiza, it was served with the breakfast buffet. I would totally recommend it as a breakfast option – such a refreshing but filling way to start the day. And a little slice of the med in your kitchen.