Pa amp tomàquet de penjar
Great-quality tomatoes are the hero of this simple but classic Catalan dish, so use the best you can find. This recipe comes from London's Parrillan Borough Yards
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 6tomàquet de penjar or San Marzano tomatoes (or similar), halved
- 4sourdough slices
- 1garlic clove, halved
- extra-virgin olive oil, for drizzling
- sea salt flakes, to season
- 1tbsp flat-leaf parsley, chopped
Instructions
Step 1
Grate the tomatoes into a sieve, rubbing the cut sides and leaving behind the skins, and strain off any excess juice. Grill the sourdough slices or toast them over the coals of a barbecue.Step 2
Rub the toasted bread with the cut sides of the garlic – do this just enough to add flavour but not so much that it overwhelms the tomatoes. Spread the toasts with the tomatoes and season with olive oil, sea salt flakes and pepper. Sprinkle with the parsley.